Steve Ehlers from Larry’s Market in Milwaukee, Wisconsin sent me an email with some info I did not find yesterday when I was trolling the internet looking for specific definitions for all of our terms. These are from the ACS website- shameful that I missed them I suppose- such is my life with the web.
Specialty cheese is defined as a cheese of limited production, with particular attention paid to natural flavor and texture profiles. Specialty cheeses may be made from all types of milk (cow, sheep, goat) and may include flavorings, such as herbs, spices, fruits and nuts.
Artisan or Artisanal Cheese
The word “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 the production of the cheese. Artisan, or artisanal, cheeses may be made from all types of milk and may include various flavorings.
In order for a cheese to be classified as “farmstead,” as defined by the American Cheese Society, the cheese must be made with milk from the farmer’s own herd, or flock, on the farm where the animals are raised. Milk used in the production of farmstead cheeses may not be obtained from any outside source. Farmstead cheeses may be made from all types of milk and may include various flavorings.
October 24th, 2006