- What’s the difference between artisan cheese and cheese I can buy in any grocery store?
- What do “artisan” and “farmstead” mean?
- How much milk does it take to make a pound of cheese?
- How can I schedule to see some of the cheesemaker’s who have tours by appointment?
- What’s the best way to store cheese?
- What’s the best way to eat cheese?
- How soon do I need to eat the cheese once I’ve purchased it?
- Can I eat the cheese if there is dark mold on it?
- Who is behind the making of the map and the app?
The cheeses made by artisan cheesemakers are made in small batches and often reflect the unique flavor of a region and the cheesemaker’s own creativity.
An artisan cheesemaker makes cheese in small batches, making anywhere from a few pounds to a few hundred pounds at a time. A farmstead cheesemaker makes cheese with milk from animals on their own farm.
To make one pound of cheese, it takes about five pounds of sheep’s milk, or seven pounds of goat milk or 10 pounds of cow’s milk.
Note that most cheesemakers will have tours during from spring through fall when fields are dry and animals are milking.
After you’ve opened your cheese and eaten a bit, rewrap the cheese in wax or butcher paper and store it in your vegetable crisper. Try to avoid wrapping it in plastic as it can impart an off-flavor to your cheese.
At room temperature. Take the cheese out of the refrigerator about an hour before serving so that you can taste all the nuances of its flavors.
Usually, it’s best to eat cheese within two weeks after purchase. That way you will taste the cheese as the cheesemaker meant you to.
If you see mold on a fresh cheese like cottage cheese or a soft cheese, it’s best to throw it out. However, with a soft cheese like Brie or a harder cheese, you can feel comfortable cutting off the mold and eating the rest.
The map and app were created by Vivien Straus and Ellie Rilla. Design by Lisa Krieshok. Both continue to be overseen and updated by Vivien Straus under the umbrella of the Marin Economic Forum with ongoing funding coming from Whole Foods Northern California and Marin Visitor and Convention Bureau.