As consumers search for high quality, nutritious and locally sourced food products to serve their families, artisan cheese can be a great choice. By definition, artisan cheeses are natural cheeses produced in smaller batches from fresh milk with minimal ingredients. Artisan cheese are in demand because they have unique flavors, textures and aromas. 

“This sought-after cheese experience is like the difference between a strawberry in winter versus one picked fresh in the height of summer; there is just no comparison. Our customers taste the depth of flavor that comes from local milk and the artistic cheesemaking skills used to develop the flavors naturally,” stated Angel King, co-owner of Bellefontaine, Ohio-based Blue Jacket Dairy, a family-owned artisan cheese company founded in 2008. 

King adds: “Our products initially found their way onto family tables via local farmers markets but were quickly used by chefs to bring flavor and texture to their own creations, which resulted in product recognition and repeat customers for their restaurants, our business and the economic well-being of our community.” 

In addition to foodservice offerings, market access for artisan cheese continues to expand at retail and online, allowing consumers to bring home their favorite artisan cheeses regardless of locale.

The cheese journey begins when the cheesemaker adds good bacteria, called cultures, into the milk, which consume and transform the naturally occurring lactose in milk into lactic acid that begins the flavor development process. The next step involves adding rennet enzyme that are used to coagulate the milk and form the curd. The curds are then salted and pressed together to form the cheese prior to the aging process. 

During aging, referred to as affinage, sophisticated flavors, textures and aromas are created. This process can take weeks, months, or years to accomplish. Under the special care and attention of an affineur, special steps are taken depending on the type of cheese. Cheeses may be bandaged, washed, waxed, flavored or aged naturally. Items like sea salt, butter, coffee, chocolate, smoked flavors, marinates, wine, beer, spirits, leaves or colored molds may be hand applied to the outside of the cheese or applied via a brine bath prior to aging to create interesting flavors for consumers to enjoy. 

The cheeses are then stored in an environmentally controlled space, called cheese caves or cellars. Consistent temperatures between 50-59^oF, humidity between 85 to 95%, clean circulating air and darkness are required for the cheese to age properly. Because bacterial fermentation occurs during aging, proteins and fats break down and moisture is lost creating more intense flavors and textural changes. 

Precise monitoring and control of the environment is important to ensure the added cultures, molds or flavorings are working properly to produce cheeses with consistent texture and flavor. Even existing environmental microflora within a cave or cellar have the potential to influence the flavor of the finished product.

Full-fat artisan cheeses can be a source of protein, fat, carbohydrate, vitamins and minerals needed for overall health. Depending on the variety of cheese, it can contain varying levels of protein for muscle growth and repair, calcium for muscle function and bone health, phosphorus for bone health, B₁₂ for nerve function and red blood cell formation, vitamin K for bone and heart health, zinc for immune support and vitamin A for vision support and immune function. 

The fat component in cheese is also complex with more than 400 individual fatty acids, which provide energy and help impart the flavor and mouthfeel to the cheese. 

Cultures added during cheesemaking bring this nutritional matrix to life. During the aging process, cultures have the ability to cleave proteins and synthesize beneficial metabolites. For example, propionic bacteria, which are commonly used during Swiss cheesemaking for flavor fermentation and eye formation purposes, are also known to synthesize significant levels of B₁₂ during ripening. 

Additionally, in hard, aged cheeses such as parmesan, cheddar and Gruyere, the cultures utilize the naturally occurring lactose in the cheese as an energy source during extended aging periods. Therefore, the final cheese ends up with a low lactose content making them more suitable for individuals with lactose intolerance. 

Lastly, research on aged cheeses such as cheddar, gouda and Swiss has shown the presence of bioactive peptides, which can exhibit antioxidant, anti-inflammatory, and/or antihypertensive activities. Further research will be necessary to fully understand if these properties remain upon consumption.

Bottom line: Artisan cheeses and their unique combination of taste, nutrition and positive contributions to local economies is why they continue to be a sought-after choice that consumers can feel good about.