You could of dropped the word Kosher from your header and it would still be accurate.
The nature of artisinal food is that it is of limited variety and availability. Unless it grows and becomes mainstream there is no long term and widespread supply/distribution.
I read the linked article, and truly wonder why a cheese so basic as cheddar would be labelled 'artisinal?' There is no shortage of this basic hard cheese in the American Kosher CY marketplace.
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