That may still be a true statement about many, but I think if you are as "the land where the vast majority sees cheese as rectangular blocks of solidified floor wax."! in his Prologue to Laura Werlin's The New American Cheese. Steve Jenkins, well-known cheese expert, Master Cheesemonger (or Maître Fromager) and author of the Cheese Primer, described America. TheyĪre available everywhere and some people even like them." (Excerptedįrom The Cheese Book by Robert Carlton Brown via Project Gutenberg's eBook.) The abortion known as the "cheese spread." The cheese spread or "food"Īnd its cousin, the processed cheese, are handy, cheap and nasty. Losses the rascally cheesemonger had his cargo ground up and its flavorĭisguised with hot peppers and chili sauce. Reaching home in the unhappy condition known as "cracked." To cut his Rejectedīy the health authorities on the other side, it was shipped back, Bad to begin with, it had worsened on the voyage. He exported a shipload of inferior "Swiss" made somewhere in "Once, so goes the sad story, there was a cheesemonger unworthy of his Don't give up on American-made cheeses just yet. This distinction is one of the reasons I am writing this website. Not all American Cheeses are "American" cheese. "American" cheese has earned a bad reputation for all cheeses made in America. Produced by his/her own animals, then it is also known as farmstead cheese.īut not all artisanal cheese is farmstead cheese since cheesemakers may well use milk from neighboring farms or dairies.Īmerican Artisanal Cheeses are identified by the name of the farm or cheesemaker, because each of these cheeses is one-of-a-kind. Using traditional tools and techniques, with little to no mechanization What do we mean by the words "artisanal cheese" and "farmstead cheese"?Īrtisanal cheese is made by hand, in small batches In Europe, winning top prizes in international competitions. Our cheesemakers may be relatively new to their craft, at leastĬompared to the Old World cheesemakers with centuries of traditionīehind them, but most cheese experts would agree that today, American Artisanal Cheeses easily stand on equal footing with their counterparts Thinking only imported European cheeses will do, just as there's no need There's no need today to be a cheese snob, So many fine American Artisanal Cheeses in specialty cheese shops. Today, they number hundreds so it's no surprise that we see The hard work and grueling time schedule they follow to milk theĪnimals twice daily and then produce the cheese.Īrtisans - some would describe them as quirky - dedicated to producingĪs recently as 20 years ago there were maybe 75 artisan cheesemakers It's pretty obvious that artisanal cheesemakers areĪbsolutely passionate about what they do! Let's look at some of the best American Artisanal Gourmet Cheeses
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