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A Quick Guide to Cheese Shopping: How to Understand the Differences Between Mass-Produced and Specialty Cheeses

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[Photograph: Stephanie Stiavetti]

When it comes to cheese, there are any number of adjectives that can be used to describe all of the gleaming packages before you at the cheese counter. You'll hear terms like washed rind, creamline, and curd, and you might hear about a cheese's bloomy rind or its penicillium mold. But before we go into all of the particulars of what makes up a cheese's personality, we have to cover one very important topic first: a cheese's method of production.

While there are many ways to classify cheeses, it's important to properly categorize different varieties by how they are produced. Cheeses generally fall into one of four production categories: mass-produced, specialty, artisan, and farmstead. How is a novice cheese lover supposed to tell the difference between a mass-produced cheese and a farmstead cheese? (Besides the prettier packaging?) To make matters worse, plenty of people mix up the terms, causing even more confusion.

For a solid definition of these categories, let's turn the the experts. When it comes to any cheese-related questions, you can always count on The American Cheese Society to know the answer.

Quick Primer on Cheese Terms

Now that you've been informed, how does this all come into play when buying and enjoying cheese? Looking at a cheese, you may not be able to tell how large the production was that created it; artisan varieties can have very sophisticated labels, and mass-produced cheeses can easily employ terms that lead consumers to believe the cheese was made on a small scale. What can you do to find out the truth about how a cheese was made?

Befriend Your Local Cheesemonger!

Here's where cheese becomes a social activity: in order to learn more about cheese, start talking more to your local cheese purveyor. If you have a cheese counter in your area, get to know your cheesemonger behind the counter. Reputable cheese counters have a great relationship with the distributors who provide their products, and as such, they are very knowledgeable about the varieties they carry.

I cannot stress this enough: get to know your cheesemonger, and you will be well taken care of.

Unfortunately, some areas are not blessed with a local cheese counter. If you live in one of these cheese-less areas, don't despair. Specialty cheese shops are popping up all over as the artisan cheese movement takes hold in American culture. You can also order your cheeses from a respected online shop, such as Murray's or Artisanal. Reputable online cheese shops will also answer your questions if you want to give them a call or shoot them an email.

Here are some examples of cheeses in each of the above categories.

HEY IT'S MORE CHEESE

Some Examples of... Mass-Produced Cheeses

Specialty Cheeses

Artisan Cheeses

Farmstead Cheeses

What cheeses have you tried recently that you love?

About the author: Stephanie Stiavetti is a writer and cookbook author in San Francisco. Stephanie's cookbook, Melt: the Art of Macaroni and Cheese, celebrates America's favorite dish by recreating it with small production, specialty cheeses. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts.

Printed from http://www.seriouseats.com/2012/12/how-to-shop-for-cheese-guide-to-farmstead-artisan-cheese-differences-from-mass-produced.html

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