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Artisan Cheeses

What exactly is Artisan Cheese?

Artisan Cheese refers to cheese hand-produced using traditional methods and craftsmanship of skilled cheesemakers. 

Usually this is made in small batches using milk derived from animals that feed on pasture plants i.e. cow, goat, sheep etc. As a result, artisanal cheese typically obtain a wider range of volatile flavour compounds, with more complexity in taste and variety.

How is it made?

Unlike cheese from mass production, involving lots of machines and buttons, artisanal cheese comes straight from the master’s hands. It’s a slower process because it includes letting the cheese form a natural rind and allowing for ageing. It does, however, result in amazing flavours that you’ll only experience with true artisan cheese.

The main difference in taste between artisanal and mass-produced cheese comes down to the animal’s diet. Typically mass-produced products use milk derived from animals that were barn raised, whereas artisan cheese, such as our selection, is obtained from animals that were pasture-raised and grass-fed.

What’s available?

When you choose to buy artisan cheese, you are supporting far more than tasty cheesy goodness. In fact, you are supporting a much bigger picture. As well as being delicious, you are encouraging local economies and the land they inhabit. It doesn’t get much tastier than that.

Like all artisanal products, it’s the intrinsic uniqueness of the final product that so many of us love and enjoy. 

What is the difference between artisanal and mass-produced food?

In most cases, the artisan will take extra steps to insure a better-tasting product. This is especially true with fermented products such as cheese. Industrial cheesemakers pasteurize milk from cows confined in barns, have computer-controlled operations, use large mechanical presses to quickly expel whey from the cheese curd, vacuum-package the product, and ship it out as quickly as practical to avoid tying up their storage facilities.

In contrast, artisanal cheesemakers make their cheese by hand in small batches from cow, goat, or sheep milk. They obtain a wider range of volatile flavor compounds by using milk from animals that feed on pasture plants.

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