There are three divisions of cheese: Artisanal, Farmhouse and Factory Cheese.
Artisanal cheeses are handcrafted, small-production and often traditionally made cheeses. Truly the pinnacle of cheese-making, they are generally produced on a small scale on a farm or a small factory. Some artisanal cheeses are strictly regulated and are specific to a region; others break tradition and aren't regulated at all.
Farmhouse cheese or Fermier (of the farm) is usually made by hand with raw milk from animals from that farm. They are often well crafted and interesting cheeses. While most follow traditional production methods others are made using more progressive processes, including biodynamic and organic set-ups which appeal to the health-more conscious consumers.
Factory cheeses came about during the industrial revolution, the first being
These methods eventually led to processed cheeses, cheese food or imitation cheese products, or as I call them, dead cheese.
Henry T. Cram***Also, a quick note about raw milk cheeses- Many people are asking about raw milk cheeses. Many great raw milk products are withheld from importation into the