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Article: GOLDEN STATE ARTISAN CHEESE MAKERS ARE MAKING A BIG MOOOVE INTO THE SEATTLE MARKET.(Life and Arts)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- March 5, 2003
- Author:
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Byline: HSIAO-CHING CHOU P-I food writer
"American cheese" doesn't mean what it used to. For most of us, the immediate association is to those ubiquitous packs of individually wrapped artificial gold. But "American cheese" now describes a new level of handcrafted fresh and aged cheeses that have as much flavor and complexity as some of the finest imports from Europe.
While artisan cheeses (which is to say cheeses that aren't processed and mass produced and are usually made by small farms or dairies) are nothing new in this country; there has been a steady growth in the number of cheese makers in the past five years, especially in California. Of the ...