The methods of production used in the U.S., although correct, abandon the entire idea of terroir and regionality.
Yes, cheeses can have terroir just as wine can, but when it comes to cheese, regionality is oftentimes overlooked.
With much emphasis on terroir, the reputation of Burgundy owes much of its grace and fortitude to the humble city of Dijon.
These are the standard selling points of the craft-distilling movement, with its locavore lingo, terroir talk, and handmade hype.
But the real identity of these cheeses lies not in their names, but in the terroir, in their origin.
So I was happy to see that the European theory of terroir was in action, promoting with pride the qualities of a specific region.