The Wisconsin Dairy Artisan Network assists current and future Wisconsin dairy food artisans through education, promotion of the craft and regulatory advocacy. The network is composed of dairy artisans and farmstead producers with support from industry organizations.
Artisan or Artisanal Cheese – the word “artisan” or “artisanal” implies that a cheese is produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheesemaker’s art, and thus using as little mechanization as possible in the production of the cheese. Artisan, or artisanal, cheeses may be made from all types of milk and may include various flavorings.
Farmstead Cheese – in order for a cheese to be classified as “farmstead,” as defined by the American Cheese Society, the cheese must be made with milk from the farmer’s own herd, or flock, on the farm where the animals are raised. Milk used in the production of farmstead cheeses may not be obtained from any outside source. Farmstead cheeses may be made from all types of milk and may include various flavorings.
This is an exciting time for Wisconsin’s dairy community, as increased consumer demand, industry research and government funding are supporting a resurgence in artisan and farmstead dairy producers.