Artisan cheese: Difference between revisions
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Another variety of artisan cheese is farmstead cheese, which is traditionally only made with milk from the producer's own herds of cows, sheep, and goats. |
Another variety of artisan cheese is farmstead cheese, which is traditionally only made with milk from the producer's own herds of cows, sheep, and goats. |
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An important aspect of the artisan cheese making process is how cheeses are aged after creation but before consumption. Companies like [http://www.artisanalcheese.com/ Artisanal Cheese] age cheeses to their perfect point of ripeness. |
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Artisanal Cheese makes a large variety of the world's best artisan cheese available in the United States. |
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== References == |
== References == |
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Revision as of 14:44, 16 January 2009
Artisan cheese is manufactured 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]
Examples of artisan cheesemakers include Beecher's Handmade Cheese.[2] Examples of artisan cheeses include Burrata, Serra da Estrela cheese, Coulommiers cheese, Cabrales, Époisses de Bourgogne, Humboldt Fog and Abondance.
Another variety of artisan cheese is farmstead cheese, which is traditionally only made with milk from the producer's own herds of cows, sheep, and goats.
An important aspect of the artisan cheese making process is how cheeses are aged after creation but before consumption. Companies like Artisanal Cheese age cheeses to their perfect point of ripeness.
Artisanal Cheese makes a large variety of the world's best artisan cheese available in the United States.
References
- ^ "Presidia Artisan Somerset Cheddar". The Slow Food Foundation. Retrieved 2007-05-09.
- ^ Blake, Judith (2003-11-26). "Artisan cheese factory opens at Pike Place Market". Seattle Times. Retrieved 2008-08-30.
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