Culinary

Artisanal: pertaining to or noting a high-quality or distinctive product made in small quantities, usually by hand or using traditional methods: artisanal cheese; artisanal cheesemakers.

Artisanal Cheese . . .

refers to cheeses produced by hand using the traditional craftsmanship of skilled cheesemakers. As a result, the cheeses are often more complex in taste and variety. Many are aged and ripened to achieve certain aesthetics. This contrasts with the more mild flavors of mass-produced cheeses produced in large scale operations, often shipped and sold immediately.

Manchego (Spain) Firm Sheep Cheese

Mimolette (France) Hard Cow Cheese

Camembert (France) Soft Cow Cheese

Humboldt Fog (California) mold-ripened Goat cheese

(these are just a few samples of cheeses from Alexander’s)

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Artisanal Charcuterie . . .

is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork?

The French word for a person who prepares charcuterie is charcutier, generally translated into English as "pork butcher". This has led to the mistaken belief that charcuterie can only involve pork. The Food Lover's Companion, however, says, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." The 1961 edition of Larousse Gastronomique defines it as: "The art of preparing various meats, in particular pork, in order to present them in the most diverse ways."

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