| 词条 | Farmstead cheese |
| 释义 |
Farmstead cheeses are most often made on family farms in small batches and is often sold at local farmers' markets.[3][5] While Europe has long had a very strong tradition of farmstead cheese-making,[6] it is only in the last decades of the 20th century that farmstead cheese-making began to return to prominence in North America.[7][8] In the United States, the top states for farmstead cheesmaking include Vermont, California, and Wisconsin,[9][10] although farmstead cheese is growing rapidly in other states, like Georgia,[11] as well. North Carolina is another state that has recently gained accolades for its farmstead cheeses, even creating the WNC Cheese Trail.[12] See also{{Portal|Food}}
References1. ^{{citation|author=Giannaclis Caldwell|title=Farmstead Creamery Advisor: The Complete Guide to Building and Running a Small, Farm-Based Cheese Business|url=https://books.google.com/books?id=ejnkJVc3EbYC|date=14 May 2010|publisher=Chelsea Green Publishing|isbn=978-1-60358-283-4|pages=6–7}} {{cheese-stub}}2. ^{{cite web|last=American Cheese Society|title=Cheese Glossary|url=http://www.cheesesociety.org/i-heart-cheese/cheese-glossary/}} 3. ^1 {{citation |url=https://www.nytimes.com/2006/10/04/dining/04cave.html?pagewanted=all |title=The Earth Is the Finishing Touch |work=The New York Times |date=October 4, 2006 |last=Burros |first=Marian }} 4. ^{{citation |url=https://www.nytimes.com/2012/10/14/magazine/buffalo-mozzarella-craig-ramini.html |last=Anderson |first=Sam |title=Go Ahead, Milk My Day |date=October 11, 2012 |work=The New York Times }} 5. ^{{cite web|last=Watson|first=Molly|title=What is Farmstead Cheese|url=http://localfoods.about.com/od/localfoodsglossary/g/farmsteadcheese.htm|accessdate=3 October 2013}} 6. ^{{citation|author1=Barbara Reed|author2=Leslie James Butler|author3=Ellen L. Rilla|title=Farmstead and Artisan Cheeses: A Guide to Building a Business|url=https://books.google.com/books?id=7fHu9W6LvG4C|date=1 January 2011|publisher=UCANR Publications|isbn=978-1-60107-692-2|page=2}} 7. ^{{citation|author=Paul Kindstedt|title=Cheese and Culture: A History of Cheese and Its Place in Western Civilization|url=https://books.google.com/books?id=_HiGGcFomlUC|year=2012|publisher=Chelsea Green Publishing|isbn=978-1-60358-412-8|page=210}} 8. ^{{citation|author=Paul Kindstedt|title=American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses|url=https://books.google.com/books?id=ifzfCcTX-m4C|year=2005|publisher=Chelsea Green Publishing|isbn=978-1-931498-77-7|pages=29–32}} 9. ^{{citation |url=https://www.nytimes.com/2008/03/30/style/tmagazine/30wisconsin.html?pagewanted=all&_r=0 |title=Push Comes to Chèvre |last=Muhlke |first=Christine |date=March 30, 2008 |work=The New York Times }} 10. ^{{citation |title=5 Stops on a California Cheese Trail |url=https://www.nytimes.com/2013/06/02/travel/5-stops-on-a-california-cheese-trail.html |date=March 29, 2013 |last=Hall |first=Christopher |work=The New York Times }} 11. ^{{cite news|last=Kaplan|first=Brad|title=Farmstead Cheese Takes Route in Georgia|url=http://clatl.com/atlanta/farmstead-cheese-takes-root-in-georgia/Content?oid=6475123 |work=Creative Loafing Atlanta }} 12. ^http://www.wnccheesetrail.org/ 1 : American cheeses |
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