Artisan, or artisanal, cheese may be made from all types of milk and may include various flavorings.” While it is something that is debated by some, those involved in the industry still share a passion for making hand-created products, which may or may not include some manufacturing equipment, that will be enjoyed by many consumers.
According to the American Cheese Society, “The word ‘artisan’ or ‘artisanal’ implies that a cheese is produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheesemaker's art and thus using as little mechanization as possible in production of the cheese. There has been a lot of discussion relating to what truly defines artisanal cheese. Artisan cheeses may be made by mixing milk from multiple farms, whereas the more strict definition of farmstead cheese (or farmhouse cheese) requires that milk come only from one farm. 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. Part of the artisanal cheese-making process is the aging and ripening of the cheeses to develop flavor and textural characteristics. This contrasts with the more mild flavors of mass-produced cheeses produced in large-scale operations, often shipped and sold right away. Many are aged and ripened to achieve certain aesthetics.
As a result, the cheeses are often more complex in taste and variety. Cheeses produced by hand using traditional craftsmanshipĪrtisanal cheese refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers.
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