Amidst the vast variety of textures, flavors, and aromas, one can easily get lost. But fear not, because today we’re going to delve into the intriguing distinctions between Farmstead, Artisanal, and Dairy Cheeses.
These terms might seem like fancy jargon, but they represent unique methods of cheese production that significantly influence the final product’s quality and taste.
Whether you’re a seasoned connoisseur or a curious novice eager to expand your cheese knowledge, this post will provide insightful information and guide you on a flavorful journey through the enchanting realm of cheeses.
|Cheese made on the farm with milk exclusively from the farmer’s own herd or flock.
|Cheese that is handcrafted in small batches, using traditional methods. Can be made from milk sourced from one or more local farms.
|Cheese made in larger quantities using milk purchased from different farms, which can come from distant regions.
|Volume of Production
|Typically produced in smaller quantities due to limited milk supply.
|Produced in small to medium batches, depending on the availability of milk.
|Can be produced in large quantities as it relies on milk sourced from multiple farms.
|Quality & Taste
|High-quality and unique taste reflecting the specific farm’s terroir (soil, climate, etc.).
|High-quality and distinctive taste, but may not reflect a specific farm’s terroir as distinctly as farmstead cheese.
|Quality and taste can vary widely. Since milk is sourced from various places, these cheeses may not express a specific region’s terroir distinctly.
|Often enjoyed on their own or paired with wine to appreciate their unique flavors.
|Ideal for both enjoying on their own or using in culinary creations.
|Widely used in cooking and baking due to its availability and versatility.
Farmstead Cheese (Fermier)
Farmstead Cheese, also known as Fermier in French, refers to cheese that is made on the farm with milk exclusively from the farmer’s own herd or flock. This means the entire process, from feeding and caring for the animals to milking them and turning that milk into cheese, happens on the same farm.
Farmstead cheeses can be made from cow, goat, sheep, or buffalo milk. The cheese is often handmade in small batches and may differ in taste depending on factors like the season, the diet of the animals, and the specific cheesemaking practices of the farmer. This results in unique, high-quality cheeses that reflect the specific terroir of the place they are made.
Farmstead cheeses are different from artisanal cheeses (which can be made from milk bought from outside sources but are still handmade) and industrial or factory-made cheeses (which are made in large quantities using mechanized processes).
Artisanal Cheese refers to cheeses that are primarily made by hand, using traditional methods. This term is often used to describe high-quality cheeses produced in smaller quantities than those produced industrially.
While farmstead cheese must be made with milk from the farmer’s herd or flock on the farm, artisanal cheese can be made from milk sourced elsewhere. However, the cheesemaker has control over the process and uses their expertise to influence the final product’s taste, texture, and overall quality.
Artisanal cheeses can come in a vast array of styles, including soft, hard, blue, or washed-rind, and can be made from cow’s, goat’s, sheep’s, or even buffalo’s milk.
These cheeses are typically aged and ripened to develop their unique flavors and textures. The aging process can take anywhere from a few weeks to several years, depending on the type of cheese.
The goal of artisanal cheese making is to create a cheese that reflects the skill of the cheesemaker and the unique characteristics of the region where it was produced.
Dairy Cheese (or “laitier” in French) refers to cheese that is made from milk sourced from various farms, which could even be located in different regions. This is contrasted with Farmstead Cheese, where the milk is sourced exclusively from the farmer’s own herd or flock and the entire cheese-making process takes place on the same farm.
Dairy Cheese can be made in larger quantities than Farmstead or Artisanal cheese due to the accessibility of more milk. The milk used can be from cows, goats, sheep, or buffalo. The quality and taste of Dairy Cheese can vary widely, depending on the quality of the milk used, the cheese-making process, and how it is aged.
However, as the milk can come from different places, these cheeses may not express the unique characteristics of a specific region’s terroir as distinctly as Farmstead or Artisanal cheeses do.
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- 3 Tips to Enhance Your Cheese Tasting Experience
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- Why Great Cheese Starts With Great Milk