What determines the labeling of a cheese as “artisan”?

The designation of cheese as "artisan" largely hinges on the production methods and quality of ingredients used. Specifically, cheese labeled as artisan is typically made in small batches. This approach allows for greater attention to detail, craftsmanship, and the traditional methods that have been passed down through generations. Key elements of artisan cheese production include the use of high-quality, often locally sourced ingredients, and the application of techniques that emphasize the unique characteristics of each cheese.

In this context, calling a cheese "artisan" implies a commitment to quality and authenticity over mass production. The focus on small-scale production also ensures that each cheese can carry distinctive flavors and textures, reflecting the specific practices of the cheesemaker.

While other options like aging or geographic specificity can play a role in defining certain types of cheese, they do not encapsulate the essence of what makes cheese artisan. Artisan cheese is more about the methods and care in production than it is about organic certifications or geographical location alone.