Artisanal cheese

Artisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass-produced cheeses produced in large scale operations, often shipped and sold right away.[1]

Part of the artisanal cheese making process is aging and ripening of the cheeses to develop flavor and textural characteristics. One type of artisanal cheese is known as farmstead cheese, made traditionally with milk from the producer's own herds of cows, sheep, and goats.

Examples of artisanal cheeses include Rochdale Farms Vintage Cheddar, Burrata, Cabrales cheese, Serra da Estrela cheese, Coulommiers cheese, Crucolo, Époisses de Bourgogne, Fourme de Montbrison, Scamorza, Fourme d'Ambert, Humboldt Fog, Idiazábal cheese, Lanark Blue, Nature's Harmony Farmstead Cheese,Oka cheese, Shropshire Blue cheese, Dragon's Breath Blue, Picodon, Maytag Blue cheese, Vieux-Boulogne, and Abondance.

See also

Food portal

References

External links

  • American Cheese Society
  • California's Artisan Cheese Festival
  • California Artisan Cheese Guild
  • Ancil, Brandon. "CNN.
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