Artisan or Artisanal Cheese: The word “artisan” or “artisanal” implies that a cheese is produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheesemaker’s art, and thus using as little mechanization as possible in the production of the cheese. Artisan, or artisanal, cheeses may be made from all types of milk and may include various flavorings.
Farmstead Cheese: In order for a cheese to be classified as “farmstead,” as defined by the American Cheese Society, the cheese must be made with milk from the farmer’s own herd, or flock, on the farm where the animals are raised. Milk used in the production of farmstead cheeses may not be obtained from any outside source. Farmstead cheeses may be made from all types of milk and may include various flavorings.
Organic: Agriculture relating to or employing agricultural practices that avoid the use of synthetic chemicals in favor of naturally occurring pesticides, fertilizers, and other growing aid.
Biodynamic: The use of basic organic practices but adding special plant, animal, and mineral preparations to the land and using the rhythm of the sun, moon, planets, and stars to create a healthy, self-supporting, farming eco-system.