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Artisanal

Blundel, Richard (2016). Artisanal. In: Donnelly, Catherine ed. The Oxford Companion to Cheese. Oxford Companions. New York: Oxford University Press, pp. 42–44.

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Abstract

Artisanal, a term used to describe production systems that are relatively small-scale and where hand-working and the skilled, intuitive judgment of the maker takes precedence over mechanized and automated methods. Common synonyms include: ‘craft’, ‘handmade’, and ‘traditional’. Artisanal cheese is often made on-farm with milk from the farmer’s own herd (in North America, these varieties are usually known as farmstead cheese).

Item Type: Book Section
Copyright Holders: 2016 Oxford University Press
ISBN: 0-19-933088-3, 978-0-19-933088-1
Keywords: artisan; craft; food production; food manufacturing; cheesemaking; cheese; food history
Academic Unit/School: Faculty of Business and Law (FBL) > Business > Department for Public Leadership and Social Enterprise
Faculty of Business and Law (FBL) > Business
Faculty of Business and Law (FBL)
Research Group: Innovation, Knowledge & Development research centre (IKD)
International Development & Inclusive Innovation
Item ID: 43225
Depositing User: Richard Blundel
Date Deposited: 22 May 2015 08:18
Last Modified: 07 Dec 2018 21:53
URI: http://oro.open.ac.uk/id/eprint/43225
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