Cheese's Ancient History: A Dairy Delight's Longevity

Cheese is an ancient food that has been around for thousands of years, with its origins dating back to at least 8,000 years ago when sheep were first domesticated. The earliest evidence of cheesemaking has been found in excavated clay sieves from Poland and Croatia, dating back over 7,000 years. The production of cheese likely began by accident when milk was stored in containers made from animals' stomachs, which contain rennet, an enzyme that causes milk to separate into curds and whey. This process, known as coagulation, was also likely enhanced by the addition of salt or fruit juice to milk for preservation.

The origins of cheese

Cheese is an ancient food, with the earliest evidence of its existence predating recorded history. The exact time and place of its origin are unknown, but it is believed to be closely related to the domestication of milk-producing animals, primarily sheep, which began 8,000-10,000 years ago. The first actual evidence of cheesemaking was found in excavated clay sieves (holed pottery) in Kujawy, Poland, and on the Dalmatian coast in Croatia, dating back over 7,000 years. Shards of holed pottery found in Switzerland are also believed to be cheese strainers and date back to around 8,000 years ago.

There are several theories about how cheese was first made. One popular theory suggests that it was discovered accidentally when milk was stored in containers made from animals' stomachs, which contain rennet, an enzyme that causes milk to separate into curds and whey. An ancient legend attributes this discovery to an Arabian merchant travelling across the desert, who found that the combination of rennet, milk, and heat from the sun caused the milk to separate into curds and whey, creating cheese. Another theory suggests that cheese was made by adding salt to curdled milk for preservation, while another proposes that fruit juice was added to milk, with the acid causing the milk to curdle.

Cheese-making was known in Europe as early as ancient Greek mythology, and by the time of the Roman Empire, it had become a widespread and highly valued practice, with hundreds of varieties of cheese being produced and traded. The Romans introduced cheesemaking to England, and during the Middle Ages, it was further developed by monks in European monasteries. Many popular cheeses, such as Camembert and Gouda, are believed to have originated during this time.

Cheese production in the United States began in the 17th century, brought by English Puritan dairy farmers to the colonies. The first cheese factory in the US was built in 1851 by Jesse Williams in Oneida County, New York, marking the beginning of large-scale cheese production.

How cheese was discovered

The exact origins of cheese are unknown, but it is believed to have been discovered accidentally over 7,000 years ago. One popular legend attributes the discovery of cheese to an Arabian merchant. According to the story, the merchant stored milk in a pouch made from a sheep's stomach while travelling across the desert. The rennet in the pouch, combined with the heat of the sun, caused the milk to separate into curds and whey. That night, the merchant enjoyed a drink from the whey and a meal from the curds, which had a delightful flavour.

Another possible explanation for the discovery of cheese is the practice of salting curdled milk for preservation. Alternatively, cheese may have been discovered by adding fruit juice to milk, causing the milk to curdle due to the acid in the fruit juice.

The earliest direct evidence for cheesemaking has been found in excavated clay sieves (holed pottery) over seven thousand years old, in places like Kujawy, Poland, and the Dalmatian coast in Croatia. Shards of holed pottery found in Switzerland date back to roughly eight thousand years ago and are hypothesized to be cheese strainers.

Cheese-making was a widespread and highly valued process in the Roman Empire, with hundreds of varieties of cheese being produced and traded. By the Middle Ages, cheese-making had reached Europe, with Italy becoming the cheesemaking centre of the continent during the 10th century. Many popular cheeses today, such as Cheddar, Swiss, Parmesan, and Gouda, were introduced within the last 500 years.

Cheese in ancient times

The origins of cheese are unknown, but it is an ancient food that likely came about by accident. The earliest evidence of cheese-making dates back to around 5500 BCE in Poland, and the earliest evidence of cheese-making in the Mediterranean dates back to 5200 BCE in Croatia. However, the practice of cheesemaking is thought to be much older, with some estimates placing the discovery of cheese at around the same time as the domestication of sheep, 8000-10,000 years ago.

Cheese may have been discovered when milk was stored in containers made from animals' stomachs, which contain rennet, an enzyme that causes milk to separate into curds and whey. An ancient legend claims that cheese was discovered by an Arabian merchant who stored milk in a pouch made from a sheep's stomach during a day's 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. That night, the merchant enjoyed a drink of the whey and a meal from the curds.

Another possible origin story for cheese involves the practice of salting curdled milk for preservation. A third theory suggests that cheese was discovered by adding fruit juice to milk, which would cause the milk to curdle due to the acid in the fruit juice.

Cheese-making was known in Europe as early as ancient Greek times, and it was a widespread and highly valued practice in the Roman Empire. Hundreds of varieties of cheese were produced and traded throughout the empire and beyond. The Romans also introduced cheesemaking to England.

During the Middle Ages, after the decline of the Roman Empire, cheese-making was continued and improved by monks in the monasteries of Europe. For example, Gorgonzola was made in Italy in 879 AD, and Italy became the centre of cheesemaking in Europe during the 10th century. Roquefort was mentioned in the ancient records of the monastery at Conques, France, as early as 1070.

Cheese was also known in ancient Egypt, with the earliest evidence of cheesemaking dating back about 5000 years. In 2018, archaeologists discovered the remains of the oldest known cheese from Egypt, dating back about 3200 years, in the Saqqara necropolis. Earlier remains identified as cheese were found in an Egyptian tomb dating to around 2900 BCE, and Egyptian tomb murals from around 2000 BCE depict cheese manufacturing.

Cheese was also mentioned in Homer's Odyssey, which describes the Cyclops producing and storing sheep's and goat's milk cheese. In the poem, Odysseus and his men search the cave of the Cyclops Polyphemos for food and find that "His cheese-racks were loaded with cheeses".

Cheese production and distribution

Ancient Times to Middle Ages

Cheese production likely began over 7,000 years ago, with the earliest evidence found in excavated clay sieves from Poland and Croatia, dating back over 7,000 years. The art of cheesemaking is also referenced in ancient Greek mythology, and ancient Egyptian tomb murals from around 2000 BCE depict cheese manufacturing. Cheese was likely discovered accidentally by storing milk in containers made from animals' stomachs, as they contain rennet, an enzyme that causes milk to separate into curds and whey. The process was also potentially discovered by salting curdled milk for preservation or adding fruit juice to milk, causing it to curdle.

Roman Empire

During the height of the Roman Empire, cheesemaking was widespread and highly valued, with hundreds of varieties of cheese being produced and traded. The Romans further refined and improved cheesemaking techniques and introduced cheesemaking to England.

Middle Ages

After the decline of the Roman Empire, cheesemaking was kept alive by monks in European monasteries. This period saw the development of cheeses such as Gorgonzola in Italy and Roquefort in France. Cheeses became softer and milder as the practice spread to cooler climates, reducing the need for heavy salting for preservation.

Industrial Revolution and Modern Times

The first cheese factory was established in Switzerland in 1815, marking the beginning of mass production. However, large-scale production truly took off in the United States in the 19th century, with the construction of the first cheese factory by Jesse Williams in Oneida County, New York, in 1851. This revolutionised the industry, and by the turn of the century, farm production of cheese had become insignificant compared to factory output.

World War II Era to Present

Factory-made cheese overtook traditional cheesemaking during World War II, and it hasn't looked back since. Today, factories are the primary source of cheese in America and Europe. The demand for cheese continues to grow globally, and Wisconsin currently leads the way in cheese production in the United States, followed by California and Idaho.

The future of cheese

The Evolution of Cheese

With a history spanning thousands of years, cheese has come a long way from its early days. The first cheeses were likely salty and sour, similar to rustic cottage cheese or feta, and were preserved using salt. As cheesemaking spread to cooler climates, less salt was needed, resulting in softer, milder cheeses. Today, there are over a thousand types of cheese, and this number will only grow as cheesemakers continue to experiment with new ingredients, production techniques, and flavour combinations.

Artisanal and Industrial Production

Cheese production will continue to be dominated by large-scale industrial processes, ensuring a consistent supply of popular varieties at affordable prices. However, there will also be a growing demand for artisanal, handmade cheeses produced using traditional methods. These cheeses will be sought after for their unique flavours, high quality, and special delicate tastes.

Regional Specialities and Global Influence

While some cheeses, like Parmesan, Cheddar, and Camembert, have become globally recognised, regional specialities will continue to develop and thrive. Each region will have its own unique cheese varieties, influenced by local ingredients, traditions, and microbial cultures. At the same time, the globalisation of food cultures will lead to the increased popularity of certain cheeses around the world, with consumers everywhere embracing diverse cheese options.

Health and Sustainability Concerns

As consumers become more health-conscious, there will be a growing demand for lower-fat, reduced-sodium, and plant-based cheese options. The environmental impact of cheese production, particularly its carbon footprint, will also come under scrutiny, leading to the development of more sustainable practices and packaging solutions.

Innovation in Technology and Packaging

Advancements in technology will play a significant role in the future of cheese production. Improved equipment and processes will enhance consistency and efficiency, while also reducing the environmental impact. Additionally, innovative packaging solutions will be crucial in extending the shelf life of cheese and reducing food waste.

Cultural Significance and Culinary Trends

Cheese will continue to be a beloved and versatile ingredient in cuisines worldwide, used in everything from snacks and sandwiches to toppings, desserts, and dips. It will remain a staple in many cultures, with its production and consumption woven into the social fabric of communities. Culinary trends will also play a role in shaping the future of cheese, with chefs and home cooks alike experimenting with new recipes and flavour combinations.

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