Artisanal Cheese (1986)

Thu Apr 17 22:57:38 UTC 2003

   "Artisanal cheese" is not in the OED.  The database hits have became very frequent in the past four years.

(FACTIVA database)
CONSUMING PASSIONS THE EDGE OF THE WEDGE Natural cheese doesn't last long or travel well, but when it comes to taste it creams pasteurized factory products
JOANNE KATES
2,183 words
30 May 1986
The Globe and Mail
P62; (ILLUS)
(...)
In France the war is on, between industrial and farm production of cheese from the milk of cow, goat and sheep. For the Monteiros are not anomalous; France has thousands of hidden valleys where people like them continue artisanal cheese-making.

Indignity to cheese offends the French
JOANNE KATES
980 words
18 March 1987
The Globe and Mail
C6; (ILLUS)
(...)
According to Robert Noah, who lives in Paris and leads food tours there: "In 15 years there will be one cheese ripener in Paris. Glorified cremeries are selling Vache Qui Rit, industrial pasteurized triple cremes, teaching the public to eat mild cheeses. The industry wants the public to think mild mild mild is good good good. The son of the St. Hubert cheese- ripening family told me he was the only one in his class at dairy college who wanted to go into artisanal cheese making. All the others wanted jobs in industry."

On French TV you see a lot of advertising for the factory cheeses, which are by nature far milder than the artisanal cheese that's made from unpasteurized milk and then ripened into fullness. A pasteurized milk cheese, lacking the microbial life of its artisanal cousin, cannot ripen. So the cheese industry is working hard to convince the French that these half-hearted striplings that can never grow up are better than the real thing. And it's working. Artisanal cheeses are being driven to the margins of the market.

(NEW YORK TIMES)
  1.      Not the Market to Pick Up a Quart of Milk; By JOSEPH D'AGNESE; New York Times (1857-Current file), New York, N.Y.; Dec 12, 1999; pg. NJ24, 1 pgs

  2.      Chicago's New Fare: French, Mexican, Flamboyant; Choice Tables: Chicago; By DENNIS RAY WHEATON; New York Times (1857-Current file), New York, N.Y.; Nov 7, 1999; pg. TR6, 2 pgs

  3.      Chevre Learns Some New Tricks; By JEANNETTE FERRARY, SAN FRANCISCO; New York Times (1857-Current file), New York, N.Y.; Oct 13, 1999; pg. F5, 1 pgs

  4.      Article 9 -- No Title; By MERRI ROSENBERG; New York Times (1857-Current file), New York, N.Y.; Aug 15, 1999; pg. WE15, 1 pgs

  5.      Create a Cheese Board; New York Times (1857-Current file), New York, N.Y.; Nov 25, 1998; pg. F4, 1 pgs

  6.      The Gift Is in the Mail, Savory and Sweet; By MARIAN BURROS; New York Times (1857-Current file), New York, N.Y.; Nov 11, 1998; pg. F14, 1 pgs

  7.      DINING A DEUX, SPLENDIDLY; At the Grand Vefour, it may well be irrelevant which anniversary is being celebrated; By SARAH FERRELL; New York Times (1857-Current file), New York, N.Y.; Jul 3, 1994; pg. XX11, 2 pgs

  8.      Staying in the Pyrenees for $15 a Night; A network of family-run lodgings is to be found amid the villages, castles and wild terrain of Spain's Navarre province; By GERRY DAWES; New York Times (1857-Current file), New York, N.Y.; Jun 12, 1994; pg. XX29, 2 pgs

  9.      Shopping at Mallorca; P.C.; New York Times (1857-Current file), New York, N.Y.; Mar 11, 1990; pg. XX32, 1 pgs
("Artisanal cheese are $20 to $35 for 2.2 pounds.")

(WORLDCAT database)
  1.  Mike Nelson's mind over matters /
Author: Nelson, Michael J.
Publication: New York : HarperEntertainment, 2002
Document: English : Book
Libraries Worldwide: 218

2.  The cheeses of Vermont :
a gourmet guide to Vermont's artisanal cheesemakers /
Author: Tewksbury, Henry.
Publication: Woodstock, Vt. : Countryman Press, 2002
Document: English : Book
Libraries Worldwide: 64

3.  The production of Parmigiano-Reggiano cheese :
the force of an artisanal system in an industrialised world /
Author: Roest, Kees de, 1954-
Publication: Assen : Van Gorcum, 2000
Document: English : Book
Libraries Worldwide: 8

4.  The production of Parmigiano-Reggiano cheese :
the force of an artisanal system in an industrialised world /
Author: Roest, Kees de.
Publication: [Wageningen : s.n., 2000
Document: English : Book
Libraries Worldwide: 2

(TRADEMARK)
Word Mark ARTISANAL CHEESE
Goods and Services IC 029. US 046. G & S: Foodstuffs, namely, meats and cheeses and dairy-based foods, namely, dairy-based dips and whipped toppings
IC 035. US 100 101 102. G & S: Wholesale and retail store services in the fields of specialty foods, mail order services in the field of specialty foods; and import and export services in the field of specialty foods
Mark Drawing Code (1) TYPED DRAWING
Serial Number 76415959
Filing Date June 6, 2002
Filed ITU FILED AS ITU
Owner (APPLICANT) Artisanal Cheese, LLC LTD LIAB CO NEW YORK 2 Park Avenue New York NEW YORK 10016
Attorney of Record Brendan P. McFeely
Prior Registrations 2671387
Type of Mark TRADEMARK. SERVICE MARK
Register PRINCIPAL
Live/Dead Indicator LIVE

Word Mark ARTISANAL FROMAGERIE AND BISTRO
Translations The English translation of "FROMAGERIE" is "cheese shop".
Goods and Services IC 042. US 100 101. G & S: Restaurants. FIRST USE: 20000100. FIRST USE IN COMMERCE: 20010310
Mark Drawing Code (1) TYPED DRAWING
Serial Number 76278140
Filing Date June 28, 2001
Published for Opposition October 15, 2002
Registration Number 2671387
Registration Date January 7, 2003
Owner (REGISTRANT) Brennan, Terrance INDIVIDUAL UNITED STATES 2 Park Avenue New York NEW YORK 10016
Attorney of Record Donald J. Weiss
Disclaimer NO CLAIM IS MADE TO THE EXCLUSIVE RIGHT TO USE "FROMAGERIE AND BISTRO" APART FROM THE MARK AS SHOWN
Type of Mark SERVICE MARK
Register PRINCIPAL
Live/Dead Indicator LIVE