Talk:Artisan cheese

Famous Countries by Origin
It seems that most famous cheese countries are european, see www.bristolfarms.com. --Askedonty (talk) 11:01, 10 April 2014 (UTC)

External links modified
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I have just modified 2 one external links on Artisan cheese. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
 * Added archive https://web.archive.org/web/20070825102306/http://www.slowfoodfoundation.com:80/eng/presidi/dettaglio.lasso?cod=148 to http://www.slowfoodfoundation.com/eng/presidi/dettaglio.lasso?cod=148
 * Added archive https://web.archive.org/web/20110419094325/http://eatocracy.cnn.com:80/2011/04/15/eat-the-rind-dont-sweat-the-sweat-an-artisan-cheese-primer/?hpt=C2 to http://eatocracy.cnn.com/2011/04/15/eat-the-rind-dont-sweat-the-sweat-an-artisan-cheese-primer/?hpt=C2

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Cheers.— InternetArchiveBot  (Report bug) 03:09, 19 October 2016 (UTC)

Artisou cheese is not artisan cheese
Hello, I'm the French author of the current picture File:Fromage aux artisous du Velay.JPG. Be careful, in Occitan, Artison (or locally Artisou) means Acarus siro, a mite that we use to ripen the cheese. I think the contributor misunderstood the French name : it's more a farmstead cheese than an artisan cheese. Have a good day. --Abalg (talk) 16:29, 1 February 2021 (UTC)

American centric
Is this article about a particular American cheese category? If so, the lead should probably make it clear. The body is American-centric and cites an American body for the definition. Thanks, — Paleo Neonate  – 13:45, 13 November 2021 (UTC)