If you're familiar with French cheese Morbier, you may recognize Coppinger, made by Sequatchie Cove Creamery. Nathan and Padgett Arnold are the owners of this small creamery that is 100% solar powered, tucked into the Sequatchie Valley in the mountains of Tennessee.
Coppinger Cheese is a velvety, semi-firm cheese bisected by a layer of vegetable ash. Though the ash offers a distinct appearance, it is flavorless, and comes from a French tradition of separating two different cheesemaking periods of the day. This cheese offers notes of fresh grass and smoked meats. The cheese is versatile enough to cook with or feature as part of a cheese plate.
Like Morbier, Coppinger is a washed rind cheese, made from raw cow's milk. This Tennessee gourmet cheese is made in wheels of approx. 4 pounds; a little smaller than its original French counter part.
Pairs nicely with fruity lighter bodied reds, malty ales and stouts, pickled vegetables, bacon jam, and charcuterie. Try it melted on a burger or as the ultimate grilled cheese.
We hand-cut and wrap this cheese in wedges of 1 pound and 8 ounces and you can also purchase an entire wheel of approximately 3.5 pounds.
Ingredients:raw cow's milk, salt, rennet, culture, vegetable ash (pH buffer).