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Sequatchie Cove’s Shakerag Blue is a Southern take on leaf-wrapped blue cheese. It’s wrapped in whiskey-soaked leaves for true Tennesee terroir.
The cheesemaker slices shaped and salted curds in half and adds a layer of local mustard. After five to eight weeks of aging, you have Brie à la Moutarde.
Take a classic wheel of Brie from the cheese plate to the dinner plate.
Tarentaise Reserve, a raw cow’s milk cheese from Vermont, strikes gold for the second time at American Cheese Society awards conference
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