Padgett Arnold places four wheels of her award-winning  Dancing Fern cheese on a rack in the cooler at Sequatchie Cove Creamery, which makes about 100 pounds of cheese a day, seven days a week.
Padgett Arnold places four wheels of her award-winning Dancing Fern cheese on a rack in the cooler at Sequatchie Cove Creamery, which makes about 100 pounds of cheese a day, seven days a week.
Photo by Tim Barber .
published Monday, July 1st, 2013
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A few years ago, finding locally sourced food products on the menu of a local restaurant was a bit of a seasonal novelty.

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