ABSTRACT
Two terms are frequently utilized for specialty dairy products: artisan and farmstead. Neither term is dened in the U.S. Code of Federal Regulations,1 so the usage is inconsistent. e American Cheese Society is attempting to dene specialty, artisan, and farmstead cheeses,2 and this denition is easily applied to all specialty dairy products:
• Specialty dairy products are dened as products of limited production, with particular attention paid to natural avor and texture pro-les. Specialty dairy products may be made from all types of milk (cow, sheep, goat) and may include avorings, such as herbs, spices, fruits, and nuts.
