Farmstead cheese farmstead cheeses are produced from water buffalo milk (mainly Buffalo mozzarella). Farmstead cheeses are most often made on family farms in small batches and is often sold at local farmers' markets. While Europe has long had a very strong tradition of farmstead cheese-making, it is only in the last decades of the 20th century that farmstead cheese-making began to return to prominence in North America. In the United States, the top states for farmstead cheesmaking include Vermont, California, and Wisconsin, although farmstead cheese is growing rapidly in other states, like Georgia, as well. North Carolina is another state that has
Caerphilly cheese matured very quickly and thus required less financing. Over time, the public forgot the difference between the old and new Caerphilly cheeses. The majority of mass-produced Caerphilly cheese is now produced in the English counties of Somerset and Wiltshire. There was a resurgence in farmhouse-produced Caerphilly during the 1980s in Wales, as a result of the work of Cenarth Cheese. This originated because milk quotas imposed at the time meant that milk was being thrown away and so Thelma Adams decided to make a business out of producing cheese from the excess milk. By the late 1990s, there were no