Studies have shown that consumers who purchase artisanal cheese place greater emphasis on the distinctive characteristics of the products and less on price and brand.  The use of minimally modified milk and small-scale manufacturing techniques result in a wider range of flavors, textures, and varieties than mass-produced cheeses.  Whereas nearly all cheeses manufactured on a large scale in the US are made with pasteurized milk from Holstein cows, artisanal cheeses are often made from raw milk of other breeds and species, leading to additional compounds from proteolysis and lipolysis, such as short-chain fatty acids that impart piquant flavors.  Artisanal products are usually pressed overnight at low pressures, resulting in different textures than industrial-scale cheeses that are pressed for a few minutes at high pressure.  By focusing on chemistry, makers of handmade cheese can strive for unique qualities in their products.<br/>

Chemistry of artisanal cheese

253rd National Meeting (2017)

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