What is craft cheese ?
The artisan works with milk which is produced elsewhere. It is called craft because of the makers’ membership of the Chambre des Mtiers (Chamber of Crafts and Occupations). In most cases they work in small structures (1 to 10 employees), the milk coming from nearby farms. Generally, the work is done within human parameters, associated with a certain level of technical competence, of course. The notion of quality is always appreciated in a human way, and each production is adapted to the artisan’s way of working. Product quality, by contrast, will be regulated in the case of a farm cheese, but at the expense of slightly modifying traditions.
