Artesian cheese making in the Unite States is enjoying a renaissance in recent years. There is a greater emphasis placed on locally grown, regional food.  Those expert cheese makers, the French, describe it as gout du terroir or “taste of a place”. This refers to the unique characteristics connected to the land. Climate, pasturage, the breed of animal and the care they received, the season of the year and even the time of day all contribute to the quality of the milk and ultimately the cheese that is made from it.