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
Beecher's Handmade Cheese of cheese and milk processing would seem to contradict the word "Handmade" in the company name. According to him, all of the cheese is monitored, processed, and prepared by hand, but simply on a larger scale than most artisanal cheesemakers. Unlike most artisan cheeses, Beecher's is made largely with pasteurized milk. Dammeier believes that many people feel raw milk cheeses taste better due to renowned French cheeses, which were historically made of raw milk because the farms were unable to afford pasteurization. "I've probably tasted 150 different cheeses this year, and I'm convinced that raw milk doesn't create more flavor,"