Patrick Oconnell
Cheese is a beloved food product made from coagulated milk protein. It is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. The production of cheese predates recorded history and likely began by accident over 7,000 years ago. The exact origin of cheese-making is unknown, but it may have originated in Europe, Central Asia, the Middle East, or the Sahara. The discovery of cheese is often attributed to the accidental curdling of milk stored in animal stomachs or bladders, which contain rennet, an enzyme that causes milk to curdle and form curds and whey. This accidental discovery led to the development of various cheese-making techniques, and cheese became a staple food in many parts of the world.
| Characteristics | Values |
|---|---|
| Date invented | Likely over 7,000 years ago |
| Place of origin | Unknown, possibly Europe, Central Asia, the Middle East, or the Sahara |
| Invented by | Unknown, likely accidental |
| Reason for invention | To preserve milk |
| Ancient production method | Curdling milk in animal stomachs, pressing, salting |
| Ancient evidence | Excavated clay sieves, holed pottery |
| Modern evidence | Processed cheese, a combination of natural cheese, milk, emulsifiers, stabilizers, flavouring, and colouring |
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What You'll Learn
- The origins of cheese are unknown, but it may have been invented over 7,000 years ago
- It was likely discovered by accident, possibly during milk transportation in animal stomachs
- Cheese-making spread to Europe from Asia and was popular in ancient Rome
- The first cheese factory in the US was built in 1851, revolutionising the industry
- Today, there are over 1,000 types of cheese produced worldwide
The origins of cheese are unknown, but it may have been invented over 7,000 years ago
There is no conclusive evidence indicating where cheesemaking originated, but it may have been Europe, Central Asia, the Middle East, or the Sahara. 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, and the Dalmatian coast in Croatia. Shards of holed pottery were also found in Urnfield pile-dwellings on Lake Neuchatel in Switzerland and are hypothesised to be cheese strainers; they date back to roughly eight thousand years ago.
Cheese was made in many parts of the Roman Empire, and the Romans, in turn, introduced cheesemaking to England. According to Pliny the Elder, cheese became a sophisticated enterprise at the start of the ancient Roman era. During this time, 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, and Homer's Odyssey (late 8th century BC) describes the Cyclops producing and storing sheep's and goat's milk and cheese.
Cheesemaking continued to flourish in Europe and became an established food. Italy became the cheesemaking centre of Europe during the 10th century, and Roquefort was mentioned in the ancient records of the monastery at Conques, France, as early as 1070. The making of cheese quickly spread to the New World, and the first cheese factory in the United States was built in 1851. As the population grew, so did the demand for cheese, and the industry gradually moved westward, centring on the rich farmlands of Wisconsin.
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It was likely discovered by accident, possibly during milk transportation in animal stomachs
The production of cheese predates recorded history, beginning over 7,000 years ago. Humans likely discovered cheese by accident, possibly during milk transportation in animal stomachs.
Before the invention of refrigeration, storing fresh milk was a challenge. Leak-proof stomachs and other bladder-like organs of ruminants like sheep, goats, cows, and buffalo were used to store and transport milk and other liquids. These stomachs contain rennet, an enzyme that, when combined with heat, causes milk to curdle and separate into curds and whey. This process may have been further encouraged by the summer heat, which, in combination with residual rennet in the stomach lining, would naturally curdle the milk, resulting in the earliest forms of cheese.
The accidental discovery of cheese may have occurred when ancient travelers stored milk in animal stomachs during their journeys. One ancient legend attributes the discovery to an Arabian merchant who placed milk in a pouch made from a sheep's stomach while crossing the desert. The rennet in the pouch, coupled with the sun's heat, separated the milk into curds and whey. The merchant found that the whey quenched his thirst, and the cheese (curds) satisfied his hunger with its delightful flavor.
Cheese-making may have also started as a preservation method by pressing and salting curdled milk. Animal skins and internal organs were already used to store various foodstuffs. Curdling milk in an animal's stomach produced solid and better-textured curds, which could have led to the intentional addition of rennet. Hard salted cheese was likely a crucial accompaniment to dairying, as it is the only form in which milk can be preserved in hot climates.
Cheese-making was already a sophisticated enterprise by the time of the ancient Roman Empire, and it was introduced to England by the Romans. Ancient Greek mythology credits Aristaeus with the discovery of cheese, and Homer's Odyssey (late 8th century BC) describes the Cyclops producing and storing sheep's and goat's milk and cheese. Cheese-making continued to flourish in Europe, with Italy becoming the cheesemaking center of the continent in the 10th century. The earliest direct evidence of cheesemaking is found in excavated clay sieves (holed pottery) over 7,000 years old, discovered in Poland, Croatia, Switzerland, and other regions.
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Cheese-making spread to Europe from Asia and was popular in ancient Rome
The origins of cheese can be traced back to over 7,000 years ago, although there is no conclusive evidence of where cheese-making first originated. It is believed that cheese-making spread to Europe from Asia and was popular in ancient Rome.
Cheese-making may have begun as a way to preserve milk by pressing and salting curdled milk. Milk was often stored and transported in animal skins and internal organs, which provided natural storage vessels. The inherent supply of rennet in these organs would encourage curdling, and the curds produced were better textured and more solid. This accidental discovery may have been made independently in multiple locations, including Europe, Central Asia, the Middle East, and the Sahara.
Ancient records and legends suggest that cheese-making was introduced to Europe by travellers from Asia. According to an ancient Arabian legend, an Arabian merchant accidentally created cheese when he stored milk in a pouch made from a sheep's stomach during a journey across the desert. The rennet in the pouch, combined with the heat of the sun, caused the milk to separate into curds and whey. This legend highlights the role of rennet, an enzyme found in the stomachs of ruminants, in the cheese-making process.
Cheese-making was well-established in ancient Rome, with valued foreign cheeses being transported to satisfy the elite's tastes. Pliny the Elder, in his writings, mentions the sophisticated nature of cheesemaking and the diversity of cheeses enjoyed by the Romans. Columella's De Re Rustica (c. 65 CE) provides a detailed description of a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging.
Cheese-making continued to flourish in Europe, with Italy becoming the centre of cheesemaking in the 10th century. The production and consumption of cheese spread to the New World, with the Pilgrims bringing cheese on the Mayflower in 1620. However, until the 19th century, it remained a local farm industry, with the first cheese factory in the United States built in 1851.
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The first cheese factory in the US was built in 1851, revolutionising the industry
The origins of cheese-making are steeped in ancient history, with the earliest evidence of cheese-making practices dating back thousands of years. According to historical legends, the craft of cheese-making may have originated by accident, attributed to an Arabian merchant's milk stored in a pouch crafted from a sheep's stomach. The inherent presence of rennet in the pouch, coupled with the desert heat, inadvertently curdled the milk, separating it into curds and whey. This accidental discovery led to the creation of cheese, as the merchant found the curds both delicious and satiating.
Cheese-making practices continued to evolve and spread globally, with ancient civilisations such as the Romans contributing significantly to their advancement. In the centuries that followed, cheese-making remained a predominantly local farm industry in the United States. However, this changed in 1851 with the establishment of the first cheese factory by Jesse Williams in Oneida County, New York.
The construction of this pioneering cheese factory marked a pivotal moment in the American cheese industry. It ushered in a new era of centralised cheese production, transforming it from a predominantly small-scale, local endeavour to a more streamlined and efficient operation. The establishment of this factory was a direct response to the burgeoning population and the ensuing surge in demand for cheese across the nation.
As the industry expanded, it gradually shifted westward, with Wisconsin, particularly Green County, emerging as the epicentre of cheese production. This shift was influenced by Wisconsin's proximity to the Great Lakes and the burgeoning railroad network in the Midwest, which facilitated the transportation and distribution of cheese. The state's rich farmland and dairy herds also played a pivotal role in its emergence as the heartland of cheese production.
The opening of the first cheese factory acted as a catalyst, sparking a rapid expansion of the industry. By 1880, the United States boasted an impressive 3,923 dairy factories, collectively producing a staggering 216 million pounds of cheese annually. This exponential growth signalled the emergence of a thriving cheese industry in the country, with Wisconsin firmly at its forefront.
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Today, there are over 1,000 types of cheese produced worldwide
The origins of cheese are steeped in mystery, with no written records of its first invention. However, it is believed that cheese was likely discovered by accident over 7,000 years ago, possibly in Europe, Central Asia, the Middle East, or the Sahara. The earliest direct evidence of cheesemaking has been found in excavated clay sieves (holed pottery) in Poland and Croatia, dating back over seven millennia. Shards of similar pottery, hypothesized to be cheese strainers, were also discovered in Switzerland and date back to around 8,000 years ago.
Cheese-making was a way to preserve milk, which was highly perishable. The process likely involved pressing and salting curdled milk, and using animal skins and organs for storage. Curdling milk in an animal's stomach produced better-textured curds, and the addition of rennet, an enzyme found in the stomachs of ruminants, further enhanced the process. Hard, salted cheese was likely a common accompaniment to dairying in hot climates, as it was more durable than milk.
Cheese-making spread across Europe, with ancient Greek mythology crediting Aristaeus with its discovery. Homer's Odyssey (late 8th century BC) mentions the Cyclops producing and storing sheep's and goat's milk and cheese. By the time of the ancient Roman era, Pliny the Elder described cheese-making as a sophisticated enterprise, with a diverse range of cheeses enjoyed throughout the empire. The Romans introduced cheesemaking to England, and it continued to flourish in Europe, becoming an established food.
The first cheese factory in the United States was built in 1851 by Jesse Williams in Oneida County, New York. The demand for cheese increased with the growing population, and the industry moved westward, focusing on Wisconsin's rich farmlands. Wisconsin's proximity to the Great Lakes and the development of railroad transportation provided excellent routes for market expansion. By 1880, there were 3,923 dairy factories nationwide, producing approximately 216 million pounds of cheese.
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Frequently asked questions
Cheese was likely invented by accident as a way to preserve milk. Milk was stored and transported in animal stomachs and bladders, which contain rennet, an enzyme that causes milk to curdle and separate into curds and whey.
Cheese was invented sometime before recorded history, possibly around 8000 BCE or 6500 BCE, around the time when sheep were first domesticated.
There is no conclusive evidence of where cheese-making originated, but it could have been in Europe, Central Asia, the Middle East, or the Sahara.
It is unknown who invented cheese. According to an ancient legend, it was first made by an Arabian merchant who stored milk in a pouch made from a sheep's stomach during a journey across the desert.
Cheese was brought to America by European immigrants, such as the Swiss immigrants who settled in Green County, Wisconsin, in 1845 and began making foreign cheese. The Pilgrims also included cheese in their supplies on the Mayflower in 1620.
