Artisan 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.
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 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, Oka cheese, Shropshire Blue cheese, Dragon's Breath Blue, Picodon, Maytag Blue cheese, Vieux-Boulogne, and Abondance.
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Famous quotes containing the words artisan and/or cheese:
“We imagine much more appropriately an artisan on his toilet seat or on his wife than a great president, venerable by his demeanor and his ability. It seems to us that they do not stoop from their lofty thrones even to live.”
—Michel de Montaigne (1533–1592)
“I may be able to spot arrowheads on the desert but a refrigerator is a jungle in which I am easily lost. My wife, however, will unerringly point out that the cheese or the leftover roast is hiding right in front of my eyes. Hundreds of such experiences convince me that men and women often inhabit quite different visual worlds. These are differences which cannot be attributed to variations in visual acuity. Man and women simply have learned to use their eyes in very different ways.”
—Edward T. Hall (b. 1914)