Andy Montoya
Cheese is a dairy product made from milk in a variety of flavours, textures, and forms. The process of cheesemaking has evolved over centuries, with the earliest forms of cheese believed to have been discovered around 8000 BC when sheep were first domesticated. The art of cheesemaking is thought to have originated in the Middle East and Egypt, with evidence of cheesemaking in Egypt dating back approximately 5000 years. The discovery of cheese is often attributed to an Arab legend involving a trader who stored milk in a pouch made from a sheep's stomach, causing the milk to separate into curds and whey. Over time, cheesemaking spread to Europe, where the cooler climates allowed for the development of creamier, milder cheeses that required less salt for preservation. Cheesemaking became a sophisticated enterprise in ancient Rome, with valued foreign cheeses being transported to Rome to satisfy the elite's tastes.
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What You'll Learn
The origins of cheese
The earliest direct evidence for cheesemaking is 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 hypothesized to be cheese strainers; they date back to roughly eight thousand years ago.
Cheese was an important food for ancient Egyptian society and was often presented as an offering to the gods. The oldest evidence of cheese was found in ancient Egypt, with wall paintings and artifacts depicting the cheesemaking process around 3000 BC. Visual evidence of Egyptian cheesemaking was also found in Egyptian tomb murals made in approximately 2000 BC.
Cheese was also mentioned in ancient literary works such as Homer’s Iliad and Odyssey, and the writings of Aristotle. According to Pliny the Elder, cheese became a sophisticated enterprise at the start of the ancient Rome era. During this time, valued foreign cheeses were transported to Rome to satisfy the tastes of the social elite. The Romans would experiment, smoke their cheese, and let it age. The first cheese was soft, fresh, and heavily salted.
Cheese production diversified in Europe when Romanized populations encountered unfamiliar neighbours with their own cheese-making traditions. As long-distance trade collapsed, only travelers encountered unfamiliar cheeses. Most of the named cheeses known today were initially recorded in the late Middle Ages, with the existence of cheddar recorded since the 1500s, the production of Parmesan (Parmigiano Reggiano) beginning in 1597, Gouda in 1697, and Camembert in 1791.
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How ancient civilisations made cheese
The origins of cheese can be traced back to ancient civilisations, with the first cheese believed to have been made around 8000 BC when sheep were first domesticated. The process of cheesemaking is believed to have been discovered accidentally, and it soon became a global phenomenon, with various civilisations developing their own unique traditions and techniques.
One popular legend attributes the discovery of cheese to an Arabian merchant who stored milk in a pouch made from a sheep's stomach during his 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. The curds had a delightful flavour, and the process of making cheese was born.
Cheese was already well-known among the Sumerians, and archaeological evidence suggests that cheesemaking in Egypt dates back approximately 5000 years. Visual evidence of Egyptian cheesemaking was discovered in tomb murals dating back to around 2000 BC. Cheese was also consumed in ancient Rome, where it was considered a sophisticated enterprise and an art form. The Romans introduced cheesemaking to England, and it was further spread to other parts of Europe by travellers from Asia.
The process of cheesemaking involves separating milk into solid curds and liquid whey. This is typically done by acidifying the milk and adding rennet, although in some cases, acid is added directly to the milk. The curds are then pressed and salted, and the cheese is aged, resulting in the diverse flavours, textures, and forms of cheese that we know today.
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The evolution of cheese-making techniques
The exact origins of cheese are unknown, but it is believed to have been discovered around 8000 years ago, around the time sheep were first domesticated. The first cheese was likely made by accident, with the milk stored in animal stomachs curdling naturally due to the residual rennet in the stomach lining. Salt was added to the curds for preservation, resulting in what we now know as "cheese".
As cheese spread to Europe, the cooler climates meant less salt was needed for preservation, leading to the development of creamier, milder cheeses. Europe's diverse locales and bacterial flora further contributed to the creation of distinct local cheeses. The Romans played a significant role in the advancement of cheesemaking, with ancient Roman texts describing their enjoyment of a wide variety of cheeses. They introduced cheesemaking to England and valued foreign cheeses, which they transported to Rome to satisfy the elite's tastes.
During the Middle Ages, cheese-making was intensified in monasteries, leading to further diversification. Many of the cheeses we know today, such as cheddar, gouda, parmesan, and camembert, were first produced during this period. However, cheese was often disregarded as peasant food and deemed unfit for noble tables.
The first cheese factory was built in Switzerland in 1815, marking the beginning of mass cheese production. The industrial revolution in America brought about the invention of processed cheese, combining natural cheese with milk, emulsifiers, stabilizers, flavouring, and colouring. This inexpensive and easily meltable product became an American favourite, with production skyrocketing during World War II.
Today, there are thousands of cheese varieties globally, with countries like Britain, France, Italy, and Spain having numerous protected cheeses. Consumers are also increasingly interested in artisanal cheeses, embracing traditional techniques and unique, delicate flavours.
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How cheese is made today
Cheese-making has evolved over centuries, and while traditional methods are still practised, modern techniques and technology have streamlined the process, ensuring safety, consistency, and mass production. Here's an overview of how cheese is typically made in the present day:
Curdling and Coagulation:
The first step in cheese-making remains unchanged: milk needs to curdle and coagulate. Today, cheese makers often use commercial bacterial cultures, which are carefully selected and cultivated to ensure consistent results. These cultures are mixed with milk, causing it to acidify and curdle. Additionally, rennet, an enzyme, is added to solidify the milk and form a curd. Modern rennet is often microbial or fungal-based, making it suitable for vegetarians, unlike traditional animal-derived rennet.
Cutting and Cooking the Curds:
Once the curds form, cheese makers cut them using automated wire knives or modern equivalents of the traditional cheese harp. Cutting the curds releases moisture and determines the texture of the final cheese. After cutting, the curds are gently stirred and slowly heated in large vats to the desired temperature. This process, known as "cooking the curds," further removes moisture and helps develop the cheese's flavour and texture.
Draining and Pressing:
Next, the curds are carefully drained of whey (the liquid left after curdling). This step often involves using mechanical separators and drainage systems. For harder cheeses, the curds are then placed in moulds and pressed to remove more whey and form a solid cheese wheel. Modern presses can be precisely controlled for temperature and pressure, ensuring the desired outcome.
Salting and Flavouring:
Salting is a critical step in cheese-making, as it not only adds flavour but also helps preserve the cheese. Today, this process is often done by injecting brine into the cheese curds or surface-salting the cheese wheels. Other flavourings, such as herbs, spices, or wood smoke, may also be added at this stage, depending on the variety of cheese being made.
Ripening and Aging:
After salting, the cheese wheels are typically placed in climate-controlled rooms with specific temperature and humidity levels. During this ripening or aging period, bacteria and enzymes continue to work on the cheese, developing its flavour and texture. The length of this process varies depending on the type of cheese, with some cheeses aged for several months or even years.
Packaging and Distribution:
Finally, the cheese is cut, packaged, and distributed. Modern packaging technologies ensure the cheese stays fresh and safe during transportation and storage. This stage also involves strict quality control measures and labelling to provide consumers with essential information about the product.
Today's cheese-making process combines traditional techniques with modern technology, resulting in a diverse range of cheeses that are widely accessible and enjoyed around the world. While the basics remain unchanged, these advancements have refined and improved the art of cheese-making.
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The future of cheese-making
Technology and Innovation: The cheese-making process is likely to become increasingly tech-driven, with advancements in automation, data analytics, and artificial intelligence. These technologies will optimize production, from milk quality assessment to precise control of temperature and humidity during cheese maturation. Additionally, genetic engineering may play a role in developing new bacterial cultures, enhancing flavor profiles, and creating unique textures.
Sustainability and Environmental Impact: With growing concerns about the environmental footprint of dairy farming and cheese production, the industry will focus on sustainability initiatives. This includes reducing carbon emissions, optimizing water usage, and adopting eco-friendly packaging solutions. Cheese producers will also explore renewable energy sources and waste reduction strategies to minimize their environmental impact.
Consumer Trends and Market Diversity: Changing consumer preferences and dietary needs will continue to shape the cheese market. The demand for specialty cheeses, such as vegan, organic, and gluten-free options, will drive innovation in plant-based and alternative protein sources. The rise of e-commerce and direct-to-consumer models will also disrupt traditional distribution channels, offering consumers greater variety and convenience.
Artisanal and Local Cheesemaking: While large-scale production dominates the market, there is a concurrent trend toward artisanal and small-batch cheesemaking. Consumers are increasingly valuing unique, handcrafted cheeses with distinct regional characteristics. This movement celebrates traditional techniques, local milk sources, and the art of cheesemaking, connecting consumers to local producers and their heritage.
Health and Nutrition: With a growing emphasis on health and wellness, cheese manufacturers will focus on developing products that align with consumer demands for reduced fat, sodium, and additive content. There will also be an emphasis on functional cheeses fortified with probiotics, vitamins, and minerals, catering to health-conscious consumers.
Global Exchange and Collaboration: The global exchange of cheese-making techniques and traditions will continue to enrich the industry. Collaborations between cheesemakers from different regions will result in innovative flavor profiles, production methods, and cross-cultural cheese varieties. This exchange will further contribute to the diverse and dynamic nature of the global cheese industry.
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Frequently asked questions
Cheese is a type of dairy product made from milk, usually from cows, buffalo, goats or sheep.
The first cheese was likely soft, fresh, and heavily salted. Without refrigeration, the warmth of the summer heat, combined with residual rennet in the stomach lining of animals used to store milk, naturally curdled the milk. These curds were strained and salt was added for preservation.
By the time of the ancient Romans, cheese-making was already considered an art form. Roman cheese-making involved rennet coagulation, pressing of the curd, salting, and aging.
Travelers from Asia are believed to have brought cheese-making to Europe. During the Middle Ages, monks in monasteries improved the process.
The Pilgrims brought cheese with them on the Mayflower in 1620. The first cheese factory in the United States was built in 1851 by Jesse Williams in Oneida County, New York.
