On Mon, 27 Aug 2012 21:17:13 +0000 (UTC), Doug Freyburger
> wrote:

>sf wrote:
>> Janet Bostwick > wrote:
>>
>>> Some years ago, 25 -35, there was a resurgence of interest in beer,
>>> bread and cheese making at the individual person(s) level. These
>>> small brewers and bakers paid great attention to detail and went back
>>> to the origins of the beer/bread/cheese to make an individual and note
>>> worthy product. Very little product was made at these local levels
>>> and the product was very individual and in most cases excellent. The
>>> term artisan was coined to indicate that the beer or bread or cheese
>>> came from such an establishment. Often the results of the old
>>> fashioned approach were rustic looking. Of course, corporate America
>>> wasn't about to miss such a marketing buzz word. And so children, it
>>> came to pass that everything has been dubbed "artisan."
>>> Janet US
>>
>> I equate "artisan" with hand made... but as you said, the term has
>> been hijacked by corporate America.
>
>It happened with the micro-brewery movement as well. There are hundreds
>maybe even thousands of small local preweries and brewpubs making
>fabulous ales under more labels than I could ever try. The majors are
>also slapping random labels on their giant brews and using the word
>artisan on the label.
>
>So far I have not noticed this happening in cheese. I appear to be
>cheese brand name oblivious. That and I go to Wisconsin to shop at the
>small factories. ;^)

It may be that cheese is too regionally esoteric to be mass produced.
But, wait for it, coming soon to a megamart near you.
Janet US