North American Artisan Cheeses

Many of the fine cheeses from France, Italy, and other European countries, including many of those already listed, are handmade in small batches. By contrast, until recently, nearly all the cheese produced in North America was made by large industrial concerns.

In recent years, the production of small-batch artisan cheeses in North America has skyrocketed. This development has been stimulated, no doubt, by the adoption of the European practice of offering a cheese course after dinner in fine dining establishments. Increased interest in specialty cheeses has created a new market for these products. North American chefs have made their cheese menus into showcases for fine local cheeses.