Chow Town

Bellamy blue cheese has a spice that is nice

Bellamy blue cheese
Bellamy blue cheese

October is American Cheese Month. The American Cheese Society says, “American Cheese Month is a celebration of North America’s delicious and diverse cheeses, and the farmers, cheesemakers, retailers, cheesemongers and chefs who bring them to your table.”

So I thought I would bring a different cheese to Chow Town readers every day in October. Stay tuned to see what delicious cheeses North America has to offer! There are sure to be some classic favorites and new must-haves that will suit everyone’s tastes.

Bellamy Blue

Producer: Sequatchie Cove Creamery

Place: Sequatchie, Tenn.

Milk: Raw cow’s milk

Type: Blue

Bellamy Blue is one of those blue cheeses that lets you know it’s there. It’s piquant to the point of almost having a chili-type spiciness. This should not scare you away as the spiciness is just right. It is salty and tangy but has an underlying smokiness that comes through on the finish.

Bellamy is rubbed in a small amount of Alder wood-smoked salt before it is covered in black wax to age. It is aged for 3 to 4 months to enable the blue mold to populate the inside of the cheese. The resulting flavor is intense but pretty perfect for blue cheese lovers.

Sequatchie Cove Creamery prides themselves on their sustainability. The farm is 100 percent solar powered and their biggest byproduct is whey from cheese making. But even that is used to feed the pigs. KC may be the Paris of the planes but Sequatchie Cove likes to think of their land as the Savoie of the South.

Lincoln Broadbooks loves cheese. He is one of the first cheesemongers in the United States and Canada to become an American Cheese Society certified cheese professional. He is the manager and buyer for The Better Cheddar in Prairie Village. You can find him on Twitter @LincolnBbooks and on Instagram @lincycheese.