Patrick Oconnell
Artisan cheese is hand-crafted using traditional cheese-making techniques that have been passed down for centuries. The process is a complex one, relying on natural ingredients like milk, salt, and rennet, with no additives. The cheesemaking process varies depending on the type of grass consumed by the cattle, changes in heat, and barometric pressure. These factors contribute to the unique flavour and texture characteristics of each batch of cheese. The rise in the popularity of artisan cheesemaking has also led to an increase in the number of dairy farms.
| Characteristics | Values |
|---|---|
| Definition | "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. |
| Ingredients | Natural ingredients like milk, salt, and rennet, with no additives. |
| Milk Source | Milk from local farms, or, in the case of farmstead cheese, only from the cheesemaker's own farm. |
| Taste | More complex and varied than mass-produced cheeses, with stronger flavours. |
| Aging | Often aged and ripened to achieve certain aesthetics and develop flavour and textural characteristics. |
| Production Method | Hand-crafted using traditional techniques, sometimes involving aging in state-of-the-art cheese caves. |
| Production Volume | Lower output per batch, resulting in higher costs per unit. |
| Safety Standards | The FDA has stated that the use of wooden surfaces to age cheese does not conform to Current Good Manufacturing Practices, causing concern among artisanal cheesemakers. |
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What You'll Learn
The role of skilled cheesemakers
The process of making artisan cheese is a complex and delicate art that requires a deep understanding of the craft. Skilled cheesemakers carefully select and source milk from local farms, ensuring the highest quality. They pay attention to every detail, from the species of grass consumed by the cattle to changes in barometric pressure, as these factors can significantly impact the final product.
Artisan cheesemakers often produce cheese in small batches, focusing on craftsmanship and tradition rather than mechanization. They employ time-honoured methods such as aging and ripening the cheeses to develop unique flavour and textural profiles. This process can take place in state-of-the-art cheese-aging caves, where the cheeses are matured to peak ripeness, resulting in superior taste and quality.
The expertise of skilled cheesemakers also lies in their ability to create complex and diverse cheeses. By using different milk sources, such as cow, sheep, or goat milk, and experimenting with various flavourings, they craft a wide range of artisanal cheeses. Their passion and dedication to their art result in cheeses with superior taste and character, setting them apart from mass-produced alternatives.
Additionally, skilled cheesemakers play a crucial role in promoting safety standards and advocating for the artisanal cheese industry. They work closely with organisations like the American Cheese Society to uphold stringent safety guidelines while also preserving the traditional cheesemaking process. This ensures that consumers can access a diverse array of artisanal cheeses, both locally produced and imported from around the world.
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Natural ingredients and no additives
Artisan cheeses are crafted using traditional techniques that have been passed down for centuries. They rely on natural ingredients like milk, salt, and rennet, and are made without any additives. The cheesemaking process is a labour-intensive one that requires time, skill, and attention to detail.
The milk used in artisan cheesemaking is sourced from local farms. This milk can come from a mix of different farms, or from a single farm—this stricter approach defines the process of making farmstead or farmhouse cheese. Farmstead cheese is made with milk from the producer's own herds of cows, sheep, and goats.
Artisan cheesemakers pay close attention to the traditional art of cheesemaking, minimising mechanisation in the process. This stands in contrast to the mass production of cheese, which often involves entirely machine-made products. The human labour involved in crafting artisan cheeses results in higher costs per unit.
The natural ingredients and handcrafted care that go into making artisan cheeses result in a superior product. Each cheese is unique, with its own complex taste and variety. The aging and ripening process is a key part of cheesemaking, allowing the cheeses to develop their own distinct flavour and textural profiles. This process is influenced by factors such as the species of grass consumed by the cattle providing the milk, changes in heat, and barometric pressure.
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Aging and ripening
Artisan cheeses are often aged and ripened to achieve specific characteristics that distinguish them from mass-produced cheeses. The aging and ripening process enhances the complexity of artisanal cheeses, resulting in a more diverse range of flavours and textures. This step contrasts with the mild flavours typically found in mass-produced cheeses, which are often shipped and sold immediately after production.
The aging process for artisan cheeses can vary depending on the type of cheese and the desired outcome. Some cheeses are aged in state-of-the-art cheese-aging caves, while others may be ripened on wooden surfaces. The use of wooden surfaces in cheesemaking has been a topic of debate, with the FDA initially expressing concerns about the potential food safety risks associated with this traditional practice. However, the FDA later clarified that they were not prohibiting the use of wooden surfaces, acknowledging the importance of this method in the non-manufactured cheese industry.
During aging and ripening, various factors influence the final product. These include the species of grass consumed by the cattle providing the milk, sudden changes in temperature, loss of cultivated yeast, and fluctuations in barometric pressure. These factors have a more significant impact on artisanal cheeses than on those produced by large commercial cheesemakers.
The time taken for aging and ripening can vary, and this duration contributes to the unique characteristics of each artisanal cheese. This waiting period allows the cheeses to mature to their peak ripeness, enhancing their flavour and texture. The cheesemakers' skill and attention to detail during this process are crucial, as they carefully monitor the cheeses to ensure they attain the desired qualities.
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Milk sources
One variety of artisanal cheese is farmstead or farmhouse cheese, which is made using milk exclusively from the producer's own herds of cows, sheep, or goats. This strict definition ensures that the milk comes only from one farm, reflecting the traditional and self-sufficient nature of farmstead cheesemaking.
Artisan cheesemakers who do not have their own herds often source milk from multiple local farms. This approach allows for a diverse range of milk types, including cow, sheep, and goat milk, to be combined in various proportions to create unique blends. The variation in milk sources contributes to the vast array of artisanal cheeses available.
The species of grass consumed by the cattle providing the milk can also impact the cheese's characteristics. Different grasses can impart distinct flavours and nutrients to the milk, ultimately influencing the taste and quality of the artisanal cheese. This factor is less relevant for mass-produced cheeses, where consistency is prioritised over nuanced flavour profiles.
In addition to the milk source, other factors such as sudden changes in heat, loss of cultivated yeast, and barometric pressure can also affect the final product. These variables interact with the milk source to create the distinctive characteristics of artisanal cheese, making each batch unique and reflecting the skill and craftsmanship of the cheesemaker.
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Artisanal vs. farmstead cheese
The rise in the popularity of artisan cheesemaking has coincided with a rise in the number of dairy farms, while traditional cattle ranching has been decreasing. The American Cheese Society (ACS) has created guidelines that cheesemakers seem happy to follow when it comes to labelling their product as artisan or farmstead.
Artisan cheeses are handcrafted using traditional cheesemaking techniques, some of which have been in existence for centuries. They rely on natural ingredients like milk, salt, and rennet, and contain no additives. They are made 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 the production of the cheese. The milk used in their production may be sourced from multiple farms.
Farmstead cheese, on the other hand, is made with milk only from the producer's own herds of cows, sheep, and goats. It 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. The cheese must be ripened naturally, with an emphasis on developing a characteristic flavour and texture and without the use of shortcuts or techniques to increase yield and shelf life at the expense of quality. Farmstead cheesemakers can use the term 'artisan' in describing their cheeses.
Artisan cheesemakers vary in size from quite small to quite large. They may buy milk from several sources or use milk from their own herd. The milk used in the production of farmstead cheeses may not be obtained from any outside source. Most farmstead cheesemakers are quite small, but some are not. For example, Crave Brothers Farmstead Cheese in Wisconsin milks 1,500 cows.
The terms 'artisan', 'traditional', and 'farmhouse' are more recognized as styles of cheese rather than a method or scale of production. This blurs the boundaries for the consumer. There is no legal or regulatory distinction between "farmstead" or "artisanal" cheeses.
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Frequently asked questions
Artisan cheese is hand-crafted using traditional cheese-making techniques that have been in existence for centuries.
Natural ingredients like milk, salt, and rennet are used to make artisan cheese.
Artisan cheesemakers source milk from local farms, whereas farmstead cheese is made using milk derived only from the cheesemaker's farm.
The cheesemaking process is quite extensive and resembles modern chemistry in many aspects. Many different factors affect the finished product, including what species of grass is consumed by the cattle that provided the milk source, any sudden changes in heat, and any loss of cultivated yeast.
Some artisans age their cheese in state-of-the-art cheese-aging caves, while others use wooden surfaces to ripen their cheese.
