ARTISANAL CHEESE VS COMMERCIAL CHEESE
Have you ever wondered why a typical Brie vs Brie de Meaux AOC are priced differently? 

artisanal_vs_commercial-01 ARTISANAL CHEESE VS COMMERCIAL CHEESE

Many people believe that all cheeses such as Brie, Cheddar, Camembert and more, are similar regardless of the producers or its origin. That is totally false. Not all types of Brie, Cheddar and Camembert are of the same flavour and quality. Various methods have been used to produce cheeses over the years and each of them have their own secret recipe. Some producers continue to opt for the traditional methods - Artisanal Cheese, and many others choose modern methods - Commercial Cheese. 

Artisanal Cheese:

Artisanal cheeses refer to cheeses that are made in small batches by hand with love and care using traditional methods instead of big machineries. It is a craftsmanship that is complicated and would take more steps to produce to ensure better quality and taste. Artisanal cheeses are limited and harder to find due to limited workmanship.

Artisanal cheese makers obtain their sources of milk from their own or specific herd/breed of animals whether they are cows, goats or ewes milk. The animals are happy and free to roam around and graze on rich pasture land. This ensures that the end products are rich and flavourful. They tend to develop unique flavours and characteristics.

Many artisanal cheese makers do not vacuum pack their cheeses but instead wrap them with perforated plastic and wax paper to allow the cheese to breathe and mature beautifully.

An increasing trend of cooking with artisanal cheese is also becoming popular. It adds a new dimension of flavour to traditional dishes and enables many chefs to be even more creative with their recipes. 


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Commercial Cheese:

Commercial cheese refers to processed cheeses that are easily accessible and mainly found in many supermarkets. Some call it, factory cheese. They are mass produced using big machineries in order speed up the production process which has made them easily available for the global market.

Industrial cheesemakers source their milk from many dairy farms where the animals are fed with mostly a diet of grain or dried hay. They are raised in confined barns with computer-controlled operations. As the production process is very much standardised, the intricacies of the cheese characteristics are often left behind.

To meet the global demands, they vacuum-package the cheeses, and ship it out as quickly and as practical as possible. Commercial cheeses are very widely used all over the world especially for cooking, as it is more economical compared to artisanal cheeses.