Artisanal (cheese)
Artisanal (French for "artisanal") is one of the four most important approved production categories of the French Appellation d'Origine Protegée (AOP) for cheeses . The cheese maker has to use milk from cows, goats or sheep that are kept on his farm. Unlike the Fermier category, however, he is also allowed to buy milk from other farms.
The amount of cheese produced in this way is low to medium. In France, cheeses called Artisanal are available in regional markets and in cheese shops.
Other approved production categories of the Appellation d'Origine Contrôlée are Fermier , Coopératives and Industriel .
Individual evidence
- ↑ Kasuko Masui, Tomoko Yamada: French cheese . Ed .: Randolph Hodgson, Wilhelm Heyne Verlag , 1997, ISBN 3-453-12886-9 .