Farmstead cheese is cheese made on the same farm where the milk comes from, using only milk from the producer's own herd rather than milk bought in from other farms. This distinguishes it from artisan or artisanal cheese, terms that describe handmade, small-batch production but do not require the maker to own the animals.
Because the cheesemaker controls every step, from feed and breed to aging, farmstead cheeses tend to have distinctive, terroir-driven flavors. The style spans the full range of cheese types, from bloomy-rind brie and camembert to aged wheels like cheddar and gruyère to fresh chèvre and ricotta. They are typically served on a cheese board or worked into dishes such as mac and cheese, pizza, salads, and soups, where their pronounced flavor stands out.