![]() Our cheesemakers carefully handle every cheese we make. “For us, the cheese is artisan because of the people who make it. Sure, we’ve all got our favorite local makers, but do you know about the artisan cheese efforts happening elsewhere? (Please note that this is not an exhaustive list.) And like any dedicated artist, artisan cheesemakers are willing to take the long route to perfection in the name of their craft-the payoff being a unique, aesthetically striking, and nuanced product, worth the effort a hundredfold. Artisan makers will often look to traditional, non-mechanized methods of milking, molding, and aging cheese, which adds to the time and people power needed to turn out a single wheel. The American Cheese Society defines artisan cheese as being produced primarily by hand, from the highest-quality ingredients, with as little mechanization as possible. Why, when a block of sharp cheddar can be had at the grocery store for under five dollars, does the same amount go for well over 30 dollars per pound at the independent cheese shop? The answer starts with the human hand. Time, patience, practice, money, and a whole lot of elbow grease are the foundations of every artisan cheese recipe, but what lies at the root of the craft is creativity.Īrtisan cheese differs from commercially produced curds in myriad ways, but the most visible to the consumer may be the cost. But if art is about creating beauty, at the heart of artisan cheesemaking is a desire to create something beautiful and delicious. Sounds like something you’d see on a motivational poster. Written by Culture Staff You can’t have artisan cheese without art… Art and Craft: The making of artisan cheese in America culture: the word on cheese | September 18, 2020 ![]()
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