Photos: The Crusade of Southern Cheese

It's just not pimento anymore

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    Cheeses rest in the aging room at Sequatchie.

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    Cows head to the barn for milking.

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    Cheese makers Carroll Anderson and Nathan Arnold of Sequatchie Cove Farm.

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    Fresh milk from the farm's pasture-raised dairy cows.

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    Warming the milk.

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    Nathan checks the texture of the curd.

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    The cheese is flipped during the draining process.

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    Alpine-inspired, award-winning Dancing Fern cheese.

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    A sampler of the South's bloomy bounty.

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    Kelsey and Ashley Keener, of Sequatchie Cove Farm, with their son, Fletcher.

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    A sampling of cheeses produced at Sequatchie—the Gruyere-like Gruetli, soft Dancing Fern, and rustic Cumberland.

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    One of the farm's Jersey-Holstein cows.

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    Nathan Arnold with a wheel of Gruetli.

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    The diversified farm also raises heritage-bred pigs as well as grass-fed beef cattle and Katahdin sheep.

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    Farm owner Bill Keener at work.

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