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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #314950

Research Project: SUSTAINABLE STRATEGIES TO LOWER THE ENVIRONMENTAL AND ECONOMIC IMPACTS OF FOOD PROCESSING USING FLUID MILK AS A TEMPLATE

Location: Dairy and Functional Foods Research

Title: Artisanal cheese

Author
item Tunick, Michael

Submitted to: Oxford University Press
Publication Type: Other
Publication Acceptance Date: 3/10/2015
Publication Date: 3/23/2015
Citation: Tunick, M.H. 2015. Artisanal cheese. Oxford University Press. http://blog.oup.com/2015/03/artisanal-cheese-chemistry/.

Interpretive Summary:

Technical Abstract: Artisanal cheese, which is handmade in small batches, differs from mass-produced cheese because of the milk and procedures used. Artisanal cheese is made from the milk of pasture-fed cows, sheep, or goats instead of conventionally-fed cows, and is affected by plants eaten, stage of lactation, and season. Differences in pasteurization (some small-scale cheesemakers use raw milk), pressing, packaging, and storage lead to stronger and more diverse flavors in artisanal cheese, whereas large-scale producers aim for uniform products. Many consumers prefer to purchase inexpensive cheese that is the same throughout the year, but the market is expanding for others who are more selective.