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:
“Industry has operated against the artisan in favor of the idler, and also in favor of capital and against labor. Any mechanical invention whatsoever has been more harmful to humanity than a century of war.”
—Rémy De Gourmont (1858–1915)
“Apart from cheese and tulips, the main product of the country is advocaat, a drink made from lawyers.”
—Alan Coren (b. 1938)