date:Sep 05, 2018
anship. The resulting cheese may have a more complex taste than modern factory-produced lines, with many items that are aged and ripened to achieve unique flavor and texture characteristics.
A 2016 study by the American Cheese Society found that there were more than 900 artisan, farmhouse and specialty cheesemakers in the USmost fairly small, with 74% of them producing 50,000lb a year or less.
In the modern world, definition has become more of a problem, but the American Cheese Society defines