The production of cheese predates recorded history, beginning well over 7,000 years ago. [1] [2] [3] Humans likely developed cheese and other dairy foods by accident, as a result of storing and transporting milk in bladders made of ruminants' stomachs, as their inherent supply of rennet would encourage curdling. There is no conclusive evidence indicating where cheese-making originated, possibly Europe, or Central Asia, the Middle East, or the Sahara.
It is unknown when cheese was first made. The earliest direct evidence for cheesemaking is now being found in excavated clay sieves (holed pottery) over seven thousand years old, for example in Kujawy, Poland, [4] and the Dalmatian coast in Croatia, the latter with dried remains which chemical analysis suggests was cheese. [1] [2] [3] Shards of holed pottery were also found in Urnfield pile-dwellings on Lake Neuchatel in Switzerland and are hypothesized to be cheese-strainers; [5] they date back to roughly eight thousand years ago. [6]
For preservation purposes, cheese-making may have begun by the pressing and salting of curdled milk. Animal skins and inflated internal organs already provided storage vessels for a range of foodstuffs. Curdling milk in an animal's stomach made solid and better-textured curds, which could easily have led to the conscious addition of rennet.[ citation needed ]
Hard salted cheese is likely to have accompanied dairying from the outset. It is the only form in which milk can be kept in a hot climate. Dairying existed around 4,000 BC in the grasslands of the Sahara. [7] Cheese produced in Europe, where climates are cooler than in the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their pronounced and interesting flavors.[ citation needed ]
The earliest written evidence of cheese (GA.UAR) is the Sumerian cuneiform texts of Third Dynasty of Ur, dated at the early second millennium BC. [8] The earliest cheeses were sour and salty and similar in texture to rustic cottage cheese or present-day feta. In Late Bronze Age Minoan-Mycenaean Crete, Linear B tablets recorded the inventorying of cheese, (Mycenaean Greek in Linear B: 𐀶𐀫, tu-ro; later Greek: τυρός) [9] [10] flocks and shepherds. [11] The oldest preserved remnants of cheese were identified on mummies in Xiaohe Cemetery in present-day Xinjiang. [12] [13]
An Arab legend attributes the discovery of cheese to an Arab trader who used this method of storing milk. [14] [15] However, cheese was already well known among the Sumerians. [16]
Archaeological evidence for making cheese in Egypt goes back about 5,000 years. In 2018, archeologists from Cairo University and the University of Catania reported the discovery of the oldest known cheese from Egypt. Discovered in the Saqqara necropolis, it is around 3,200 years old. [17] Earlier, remains identified as cheese were found in the funeral meal in an Egyptian tomb dating around 2900 BC. [18] Visual evidence of Egyptian cheesemaking was found in Egyptian tomb murals made in approximately 2000 BC. [19]
Cheese-making was known in Europe at the earliest level of Hellenic myth. [lower-alpha 1] According to Pliny the Elder, cheese became a sophisticated enterprise at the start of the ancient Rome era. [20] During the ancient Rome era, valued foreign cheeses were transported to Rome to satisfy the tastes of the social elite.
Ancient Greek mythology credited Aristaeus with the discovery of cheese. Homer's Odyssey (late 8th century BC) describes the Cyclops producing and storing sheep's and goat's milk and cheese:
We soon reached his cave, but he was out shepherding, so we went inside and took stock of all that we could see. His cheese-racks were loaded with cheeses, and he had more lambs and kids than his pens could hold [...] When he had so done he sat down and milked his ewes and goats, all in due course, and then let each of them have her own young. He curdled half the milk and set it aside in wicker strainers. [21]
A letter of Epicurus to his patron requests a wheel of hard cheese so that he may make a feast whenever he wishes. Pliny recorded the Roman tradition that Zoroaster had lived on cheese. [22]
By Roman times, cheese-making was a common practice and food group. Columella's De Re Rustica (c. 65 CE) details a cheese-making process involving rennet coagulation, pressing of the curd, salting, and aging. Pliny's Natural History (77 CE) devotes two chapters (XI, 96–97) to the diversity of cheeses enjoyed by Romans of the early Empire. He stated that the best cheeses came from pagi near Nîmes, and were identifiable as Lozère and Gévaudan and had to be eaten fresh.
Most named cheeses known today were initially recorded in the late Middle Ages. The existence of cheddar has been recorded since the 1500s, the production of Parmesan (Parmigiano Reggiano) began in 1597, Gouda in 1697, and Camembert in 1791. [23] Cheeses diversified in Europe with locales developing their own traditions and products when Romanized populations encountered unfamiliar neighbors with their own cheese-making traditions. As long-distance trade collapsed, only travelers encountered unfamiliar cheeses. Charlemagne's first encounter with an edible rind white cheese forms one of the constructed anecdotes of Notker's Life of the Emperor. [24] Cheese-making in manor and monastery intensified local characteristics imparted by local bacterial flora while the identification of monks with cheese is sustained through modern marketing labels. [25] This also led to a diversity of cheese types.
The advancement of the art of cheesemaking in Europe was slow during the centuries after Rome's fall. It became a staple of long-distance commerce, [26] was disregarded as peasant fare, [27] inappropriate on a noble table, and even harmful to one's health through the Middle Ages. [28]
In 1546, The Proverbs of John Heywood claimed "the moon is made of a greene cheese" (Greene referring to being new or unaged). [29] Variations on this sentiment were long repeated and NASA exploited this myth for an April Fools' Day spoof announcement in 2006. [30]
Today, Britain has 15 protected cheeses from approximately 40 types listed by the British Cheese Board. The British Cheese Board claims a total number of about 700 different products (including similar cheeses produced by different companies). [31] France has 50 protected cheeses, Italy 52, [32] and Spain 26. Italy has at least 400 cheese varieties as a whole.
Reports by conquistadors suggest that the Inca and other Andean cultures consumed llama cheese. [33] However some studies failed to find any references to milking in these cultures. [34]
Since the European colonization of the Americas, local cheeses have been developed across both North and South America. Mass-produced cheese has become quite common, replacing hand-made and/or local cheeses even more in the United States than in Europe. From the 2010s onwards, more people in the US have been making farmstead (or farmhouse) and artisan cheeses. [35]
Preserved cheese dating from 1615 BC was found in the Taklamakan Desert in Xinjiang, China. [36]
Local cheese today is commonly made or available in most of South Asia in the form of paneer and related cheeses. Rubing in Yunnan, China is similar to paneer. Mainstream Chinese culture is not dairy-centric, but some outlying regions of the country including Yunnan have strong cheese traditions. There are a variety of Tibetan cheeses.
Until its modern spread along with European culture, cheese was most common by far in Europe, and the Middle East and North Africa. It was unheard of or far less common in sub-Saharan Africa, the rest of Asia, and pre-colonization Americas. Although cheese is still less prominent in local cuisines outside of Europe, the Middle East, and the Americas, most cheeses have become popular worldwide through the spread of European and Euro-American empires and culture.
The first factory for the industrial production of cheese opened in Switzerland in 1815. However, the large-scale production found real success in the United States. Credit goes to Jesse Williams, a dairy farmer from Rome, New York. Williams began making cheese in an assembly-line fashion using the milk from neighbouring farms in 1851. Within decades, hundreds of dairy associations existed.
Mass-produced rennet began in the 1860s. By the turn of the century, scientists were producing pure microbial cultures. Previously, bacteria in cheese was derived from the environment or from recycling an earlier batch's whey. Pure cultures meant a standardized cheese could be produced. The mass production of cheese made it readily available to the poorer classes. Therefore, simple cost-effective storage solutions for cheese gained popularity. Ceramic cheese dishes, or cheese bells, became one of the most common ways to prolong the life of cheese in the home. It remained popular in most households until the introduction of the home refrigerator in 1913. [37]
Factory-made cheese overtook traditional cheese-making during the World War II era. Since then, factories have been the source of most cheese in America and Europe. In 2004, Americans were reported to have purchased more processed cheese than "real", factory-made cheese. [38]
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase.
Halloumi or haloumi is a cheese that originated in Cyprus. It is made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. Its texture is described as squeaky. It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. Rennet is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.
Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product. Cottage cheese is not aged.
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour will also naturally produce curds, and sour milk cheeses are produced this way.
Feta is a Greek brined white cheese made from sheep milk or from a mixture of sheep and goat milk. It is soft, with small or no holes, a compact touch, few cuts, and no skin. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Feta is used as a table cheese, in salads such as Greek salad, and in pastries, notably the phyllo-based Greek dishes spanakopita "spinach pie" and tyropita "cheese pie". It is often served with olive oil or olives, and sprinkled with aromatic herbs such as oregano. It can also be served cooked, as part of a sandwich, in omelettes, and many other dishes.
Goat cheese, goat's cheese or chèvre is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheeses, from fresh and soft to aged and hard.
Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Cheesemaking is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.
Paneer, also known as ponir, is a fresh acid-set cheese common in cuisine of South Asia made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice.
Clabber is a type of soured milk. It is produced by allowing unpasteurized milk to turn sour (ferment) at a specific humidity and temperature. Over time, the milk thickens or curdles into a yogurt-like consistency with a strong, sour flavor. In Joy of Cooking, "Clabber... is milk that has soured to the stage of a firm curd but not to a separation of the whey."
Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk. During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
Kesong puti is a Filipino soft, unaged, white cheese made from unskimmed carabao milk and salt curdled with vinegar, citrus juices, or sometimes rennet. It can also be made with goat or cow milk. It has a mild salty and tart flavor. When an acidifying agent is used, it resembles queso blanco or paneer. When rennet is used, it resembles buffalo mozzarella. Moisture content can also vary, ranging from almost gelatinous to pressed and firm. It can be eaten as is, paired with bread, or used in various dishes in Filipino cuisine. It is usually sold wrapped in banana leaves.
Paraguay cheese is a cows' milk cheese from Paraguay. It gives the Paraguayan cuisine a high value in calories and proteins, especially in the salted dishes recipes, very characteristic of the country and an important part of its culture.
Swaledale is a full fat hard cheese produced in the town of Richmond in Swaledale, North Yorkshire, England. The cheese is produced from cows’ milk, Swaledale sheep's milk and goats’ milk.
The pallone di Gravina is a firm, semi-hard, cow's milk cheese from the regions of Basilicata and Apulia, in south-east Italy. It is made in the pasta filata style weighing between 1.5 and 2.5 kg, in a pear-like shape, ball or balloon (pallone), and was traditionally produced in the area of the city of Gravina, in the Murgia area of the province of Bari. Today, however, production is centred on the province of Matera.
Imokilly Regato is a cows' milk hard cheese made in Mogeely, County Cork, Ireland.
Egyptian cheese has a long history, and continues to be an important part of the Egyptian diet. There is evidence of cheese-making over 5,000 years ago in the time of the First Dynasty of Egypt. In the Middle Ages, the city of Damietta was famous for its soft, white cheese. Cheese was also imported, and the common hard yellow cheese, rumi, takes its name from the Arabic word for "Roman". Although many rural people still make their own cheese, notably the fermented mish, mass-produced cheeses are becoming more common. Cheese is often served with breakfast, and is included in several traditional dishes, and even in some desserts.
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands, and then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance. Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting.
Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added.
Argentine cheese is by far the most produced dairy product in the country, making Argentina the second largest cheese producer in Latin America and among the top 10 cheese-producing countries in the world. In addition, Argentina is the Latin American country that consumes the most cheese, with 12 kilos per capita per year. Production is mainly centered in the provinces of Córdoba, Santa Fe and Buenos Aires, in the Pampas region of the central and east-central parts of the country.
In the Old Sumerian period, cheese delivery quotas of herdsmen in charge were recorded, using jars with standardized liquid capacity as measures (the traditional grain measures), in contrast to archaic times when cheese was counted in discrete units
In the United States, the market for process cheese [...] is now larger than the market for 'natural' cheese, which itself is almost exclusively factory-made.
