Concepedia

Artisanal Cheesemaking

Artisanal Cheesemaking is a specialized branch of dairy science that involves the small-scale, handcrafted production of cheese using traditional methods, regionally sourced milk, and minimal industrial intervention to emphasize sensory complexity, terroir expression, and cultural heritage.

180

Publications

7.6K

Citations

767

Authors

236

Institutions

Publications per year

2017–2026

92

Parents

Children

Publications

180

Earliest evidence for cheese making in the sixth millennium bc in northern Europe

Mélanie Roffet‐Salque, Peter Bogucki, Joanna Pyzel et al. · Nature · 2012 · 501 citations

, , +17

Locating Value in Artisan Cheese: Reverse Engineering<i>Terroir</i>for New‐World Landscapes

Heather Paxson · American Anthropologist · 2010 · 190 citations · Full text

, , +8

Biochemical and Microbiological Characteristics of Artisanal Hard Goat's Cheese

Javier Fontecha, Carmen Peláez, Manuela Juárez et al. · Journal of Dairy Science · 1990 · 155 citations · Full text

, , +14

Microbiological quality of raw milk used for small-scale artisan cheese production in Vermont: Effect of farm characteristics and practices

Dennis J. D’Amico, Catherine W. Donnelly · Journal of Dairy Science · 2010 · 134 citations · Full text

, , +17

High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese

Jesús Alejandro Aldrete-Tapia, Meyli Claudia Escobar-Ramírez, Mark L. Tamplin et al. · Food Microbiology · 2014 · 132 citations · Full text

, , +16

1–5 of 180

Authors

767

  1. AG
    Adriano G. Cruz

    Instituto Federal do Rio de Janeiro, Brazil

    7 publications · 279 citations

    7

    h-index

  2. AS
    Anderson S. Sant’Ana

    Universidade Estadual de Campinas (UNICAMP), Brazil

    7 publications · 413 citations

    7

    h-index

  3. LC
    Lourdes Cabezas

    University of Castilla-La Mancha, Spain

    6 publications · 297 citations

    6

    h-index

  4. BM
    Baltasar Mayo

    Instituto de Productos Lácteos de Asturias, Spain

    5 publications · 181 citations

    5

    h-index

  5. LA
    Luís Augusto Nero

    Universidade Federal de Viçosa, Brazil

    5 publications · 230 citations

    5

    h-index

1–5 of 767

Institutions

236

  1. Universidade Federal de Viçosa

    Viçosa, Brazil

    13 h-index

    58 publications

    1.8K citations

  2. Instituto de Productos Lácteos de Asturias

    Oviedo, Spain

    7 h-index

    20 publications

    845 citations

  3. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    7 h-index

    29 publications

    1.5K citations

  4. University of Turin

    Turin, Italy

    7 h-index

    26 publications

    807 citations

  5. Universidade Federal de Minas Gerais

    Belo Horizonte, Brazil

    7 h-index

    33 publications

    1.3K citations

  6. Instituto Federal do Rio de Janeiro

    Rio de Janeiro, Brazil

    7 h-index

    15 publications

    475 citations

  7. Universidade Federal de Lavras

    Lavras, Brazil

    5 h-index

    14 publications

    483 citations

  8. Brazilian Agricultural Research Corporation

    Brasília, Brazil

    5 h-index

    14 publications

    598 citations

1–8 of 236

Venues

  1. Journal of Dairy Science

    JDS · 26 publications · 1.2K citations

    20

    h-index

  2. Food Microbiology

    15 publications · 840 citations

    14

    h-index

  3. International Journal of Food Microbiology

    12 publications · 841 citations

    12

    h-index

  4. LWT

    10 publications · 367 citations

    10

    h-index

  5. International Dairy Journal

    10 publications · 292 citations

    10

    h-index

1–5