Cheese-Making: Ancient Techniques And Traditional Secrets

The history of cheese is a long and fascinating one, with evidence of cheese and cheesemaking dating back thousands of years. While the exact origins of cheese are unknown, it is believed to have first been made by accident when milk was stored in containers made from animal stomachs, causing it to curdle and separate into curds and whey due to the rennet present in the stomach lining. This process was likely discovered over 7,000 years ago, and evidence of cheese has been found in excavated clay sieves from Poland and the Dalmatian coast of Croatia, dating back to around this time. Over the centuries, cheesemaking has evolved from a local farm industry to a mass-produced staple, with ancient Romans even mass-producing hundreds of different types of cheese. Today, countries like Italy, France, and Spain are known for their diverse and protected cheeses, with Italy alone boasting at least 400 cheese varieties.

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The origins of cheese are unknown, but it is believed to have been discovered by accident

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 hypothesized to be cheese strainers; they date back to roughly eight thousand years ago.

The art of cheesemaking is also referred to in ancient Greek mythology, and evidence of cheese and cheesemaking has been found on Egyptian tomb murals dating back over 4,000 years. In 2018, archaeologists 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. Earlier, remains identified as cheese were found in an Egyptian tomb dating around 2900 BC.

Cheese may also have been discovered by accident by the practice of salting curdled milk for preservation, or by adding fruit juices to milk, which would also cause it to curdle. The earliest cheeses were likely quite sour and salty, similar in texture to rustic cottage cheese or feta. Hard salted cheese is likely to have accompanied dairying from the outset, as it is the only form in which milk can be kept in a hot climate.

Early cheeses were likely salty and sour, similar to cottage cheese or feta

The production of cheese predates recorded history, and while the exact origin is unknown, it likely began over 7,000 years ago. The earliest direct evidence of cheesemaking has been found in excavated clay sieves (holed pottery) in Poland and the Dalmatian coast in Croatia, which are over 7,000 years old.

The earliest cheeses were likely salty and sour, similar in texture to rustic cottage cheese or feta. This is because salt was used to preserve the cheese, and the more salt used, the more sour the cheese became. In hotter climates, such as the Middle East, more salt was needed to preserve the cheese, resulting in a saltier and sourer taste. In cooler climates, such as Europe, less salt was required, which allowed for the development of useful microbes and molds that gave aged cheeses their unique and interesting flavors.

Salt was not the only factor contributing to the sour taste of early cheeses. The process of curdling milk, whether through the use of rennet (an enzyme found in the stomach of ruminant animals) or the addition of acids like fruit juice, would also have made the cheese sour. The combination of salt and acidity resulted in a crumbly, flavorful cheese similar to cottage cheese or feta.

While the exact recipes and methods have been lost to time, it is safe to assume that early cheesemakers experimented with different levels of salt and acidity to create a variety of sour and salty cheeses. These early cheeses would have been a valuable source of nutrition and likely played a significant role in the development of human societies, as they provided a way to preserve and transport milk, which had a much longer shelf life.

Today, there are thousands of different types of cheese produced around the world, with countries like Britain, France, Italy, and Spain protecting dozens of distinct local cheeses. While modern cheesemakers have the benefit of advanced technology and controlled environments, the basics of cheesemaking have likely remained unchanged for thousands of years, with salt and acidity continuing to play a crucial role in the process.

Clay sieves found in Poland and Croatia are the earliest direct evidence of cheesemaking

The exact origins of cheese and cheesemaking are unknown. However, the production of cheese is believed to predate recorded history, beginning over 7,000 years ago. Clay sieves (holed pottery) excavated in Poland and Croatia, dating back over 7,000 years, provide the earliest direct evidence of cheesemaking. These clay sieves were discovered in Kujawy, Poland, and the Dalmatian coast in Croatia.

The discovery of these clay sieves suggests that Neolithic humans were the first cheesemakers. These early humans were dairy farmers, and their complex relationship with animals indicates that they may have been herding animals for thousands of years. The presence of milk residues in the clay sieves, along with their resemblance to modern cheese strainers, provides compelling evidence that they were used for cheesemaking.

The process of cheesemaking may have been discovered accidentally. One theory suggests that milk stored in containers made from animal stomachs would curdle due to the presence of rennet, an enzyme found in the stomach lining. Another theory proposes that the addition of salt or fruit juices to milk caused it to curdle. Curdled milk could then be preserved by pressing, salting, and drying, resulting in the earliest forms of cheese.

The discovery of clay sieves in Poland and Croatia provides valuable insights into the history of cheesemaking and the development of early agricultural societies. It highlights the importance of dairy products in the diets of prehistoric farmers and their innovative techniques for preserving and transporting milk.

While the exact origins of cheesemaking remain a mystery, the clay sieves found in Poland and Croatia offer a fascinating glimpse into the ancient practices and traditions of our ancestors.

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The Bible references cheese, with David bringing it to his troops before slaying Goliath

The production of cheese is believed to have begun over 7,000 years ago, predating recorded history. The earliest direct evidence of cheesemaking has been found in excavated clay sieves (holed pottery) in Poland and the Dalmatian coast in Croatia, which are over 7,000 years old. In the Bible, David is referenced bringing cheese to his troops before slaying Goliath. According to 1 Samuel 17:17-28, David's father, Jesse, asked him to bring ten cheeses, along with roasted grain and bread, to his brothers in the Israelite army, who were fighting the Philistines in the Valley of Elah. When David arrived, he heard the Philistine, Goliath, challenging the Israelites, and subsequently slew him.

The act of cheesemaking is likely to have been discovered by accident as a result of storing and transporting milk in bladders made from the stomachs of ruminants, such as sheep. The inherent supply of rennet in these stomachs would encourage milk curdling. Another possible origin story for cheese is the practice of salting curdled milk for preservation, or the addition of fruit juices to milk, which would also result in curdling.

The earliest written evidence of cheese is in Sumerian cuneiform texts from the early second millennium BC, and the earliest cheeses were likely sour and salty, similar in texture to rustic cottage cheese or feta. Cheese was also commonly made in Egypt around 3,200 years ago, with the oldest known Egyptian cheese discovered in the Saqqara necropolis. Visual evidence of Egyptian cheesemaking has been found in tomb murals dating back over 4,000 years. Cheese was also known in Europe at the earliest level of Hellenic myth, and ancient Roman sources suggest that cheese became a sophisticated enterprise at the start of the ancient Rome era.

Ancient Romans mass-produced cheese, and it was a staple of long-distance commerce

The production of cheese is believed to have begun over 7,000 years ago, predating recorded history. The earliest direct evidence of cheesemaking has been found in excavated clay sieves (holed pottery) in Poland and Croatia, which are over 7,000 years old. However, the exact time and place of the origin of cheese and cheesemaking remain unknown.

Ancient Romans were the first to mass-produce cheese. They used innovative techniques and experimented with different types of milk, including cow, goat, and sheep milk, to create a variety of cheeses. Larger Roman homes had separate rooms dedicated to cheesemaking and storage. The Romans often aged or smoked their cheese, prolonging its shelf life, and they produced hundreds of different types. Cheese was a convenient form of protein that their armies could carry on long journeys and during wars. It was also a staple food for all classes in ancient Rome, including soldiers who received it as part of their rations.

The ancient Romans used different methods to make cheese. They heated milk to a specific temperature, depending on the type of cheese being produced, and then added a curdling agent like vinegar, sour milk, or animal rennet. After a few hours, the mixture would form a solid mass of curds, which would be drained and pressed to express whey. The curds were then salted, sometimes using seawater, to preserve the cheese and enhance its flavour.

Cheese was not just a food source for the Romans; it also played a significant role in their religious ceremonies and was considered sacred. It was often used as an offering to the gods, as mentioned in the Apostolic Tradition, a third-century AD book of liturgical traditions attributed to Hippolytus of Rome.

After the fall of Rome, cheese became a staple of long-distance commerce. It was transported to satisfy the tastes of the social elite in ancient Rome and other regions. However, during the Middle Ages, it was disregarded as peasant fare and considered inappropriate for noble tables.

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