farmstead

Many, though not all artisan cheesemakers in America practice or have been influenced by farmstead techniques.

Since they began making farmstead cheese in 2010, their Reblochon-style cheese, Dancing Fern, has remained a consistent bestseller.

Specialty cheesemaking in the South—in states like Georgia, Tennessee, Virginia, and the Carolinas—is on the rise, with many producers inspired by the raw milk farmstead traditions practiced in parts of Europe.

Artisans who practice farmstead cheesemaking, according to the American Cheese Society’s definition, produce cheeses that are “primarily made by hand with milk from the farmer’s own herd, or flock, on the farm where the animals are raised.”