* What: Cheese
* Company: Sequatchie Cove Creamery
* Address: 320 Dixon Cove Road, Sequatchie, Tenn.
* Website: www.sequatchiecovefarm.com/
* Telephone: 942-9201
* Owners: Bill Keener and Nathan Arnold
* What's special: Sequatchie Cove Creamery's cheese is made exclusively using milk produced by Sequatchie Cove Farm's cows, a process that is almost nonexistent in the Southeast, said Padgett Arnold, the farm's sales manager.
* The origin story: In 2005, Arnold's husband and creamery co-owner Nathan Arnold, and Sequatchie Farm's owner, Bill Keener, became interested in using cheese as a sustainable, high-value product to anchor the farm's otherwise eclectic areas of interest.
* How long does it take to make? Creating molded curd from milk takes about four hours. Aging it in a "cheese cave" where it's washed and flipped takes a minimum of 60 days, Padgett Arnold said.
* Where it's sold? Greenlife Grocery at the cheese counter, Wednesdays at the Main Street Farmer's Market and the first Sunday of the month at Chattanooga Market.
* How long have they been making it? The creamery received the permit to begin making cheese in March. Production began in May.
* Future expansions planned: Padgett Arnold said the goal is to expand into regional sales once production can meet the expected demand. "We're growing it slowly so we can sell everything we make and also because agriculturally ... it's hard to get from zero to 100 pounds of milk a day quickly," she said.
* Lessons of the trade: "This is a process you can't force overnight," Arnold said. "There's a lot of competition, a lot of good cheeses out there, so we're very careful with quality control so we can hit the ground running and release cheeses that are among the highest quality in the U.S."