While cow’s milk is the most common type of milk used to make cheese, milk from other mammals is often used by artisan cheesemakers. About 75% of all specialty cheeses rely on cow’s milk only, according to the American Cheese Society. Goat (44%) is the next popular, followed by sheep (20%) and buffalo (3%).
Artisan Brews, now mainstream, rev up to score their share of seasonal sales, in common with other beverage alcohol segments.
Despite their reputation as a small, quirky alternative to the increasingly monolithic major players in the category, craft beers are now decidedly part of the mainstream, with some of them, strictly speaking, not really craft beers at all, or not any more.