Having a piece of handmade cheese in front of you will allow you to experience the wonder of cheesemaking since you must see first to believe. believing. should be in awe of the age-old magic involved in transforming raw & fresh milk into the intricate medley of texture and flavour that seems to be cheese, which is still made by hand, in tiny batches, as it was once done. For the artisan cheesemaker, there is no machine usage that is there, and all the ingredients are mixed by hand.
What Exactly Is Artisan Cheese?
Cheese is of “artisanal” quality when either all or most of its production takes place manually. This results in a more complex flavour profile for the cheese. As well as some subtle subtleties that just could not be obtained any other way. You can check out the layers of herbs, fruits, assorted spices & nut varieties with which the cheese can be processed.
Industrial cheese, on the other hand, is made in large quantities by equipment in factories and stands in stark contrast to artisan cheese. most of the Industrial cheeses are indeed pasteurised, in contrast to the unpasteurized state of artisanal cheeses. Even though cheeses produced in industrial settings typically lack the nuanced tastes & other qualities that can be observed in the artisan cheese. For instance, cheddar cheese can be considered artisanal & when it is produced by hand, but industrial when it is produced by machine.
How To Use the Artisan Cheese?
- On a platter of charcuterie with some crackers (such as sea salt crackers, seeded crackers, breadsticks, table water crackers, etc.)
- With bread that has a crust (such as multigrain, French baguette, sourdough, rye, etc.)
- By using fruits (such as strawberries, blueberries, grapes, raspberries, pomegranate, pear slices, apple slices, etc.)
- Together with various nuts (such as pistachios, walnuts, almonds, pecans, etc.)
- With wine (such as champagne pinot noir, tempranillo, cabernet sauvignon, moscato, rosé, etc.)
What Is the Different Kind of Artisan Cheese?
Well, when it comes to the artisan cheese, there are hundreds and hundreds of different types available. However, not every type of cheese is available in every market. It is because some of the exclusive Artisan cheese are made in very less quantity & some of the artisan cheese can only made by some very a smaller number of cheesemakers.
So, here are the popular and mostly found artisan cheese available in the market.
- Burrata – Burrata is traditionally produced & is a semi-soft cheese in Italy using milk from either water buffaloes, or cows’ rennet, and cream.
- Brie – brie is a mild cheese made from cow’s or goat’s milk, and its rind can be eaten. It originated in northern France, and you can obtain it here.
- Gorgonzola – The name gorgonzola refers to a rather mild blue cheese that is produced from cow’s milk & has its roots in Italy.
- Manchego – Manchego is a type of cheese made from sheep’s milk and has a semi-hard consistency. It is traditionally produced in Spain.
- Goat cheese or chevre – Any cheese produced from goat’s milk is referred to as goat cheese. Also spelt chèvre and pronounced shevar.
- Gruyere – Gruyere is a light yellow, semi-hard cheese that is traditionally prepared from cow’s milk and has its roots in Switzerland.
- Gouda – You can acquire gouda, which is a yellow semi-hard cheese made from cow’s, goat’s, or sheep’s milk, here. Gouda is a cheese which is originated in the Netherlands.
- Provolone – Cheese made from dairy cow or dairy products and eggs & ranging in texture from semi-soft to semi-hard, provolone has its roots in Italy.
- Havarti– The semi-soft cheese known as Havarti is made from cow’s milk and has its roots in Denmark.
- Marzu – it is a Sardinian cheese which is also popular by the name of “maggot cheese”
Conclusion!
So, these are the basic guide on the artisan cheese. We have also covered the different basic artisan chesses which you can find in your local market. It is important that you find out all about the expiry date and the quality of the artisan cheese & the location from where the cheese is procured, and then you can buy it. If it is too sour, and tasteless, or it is fungus-ridden, then you should avoid buying it.
