The Ancient Art Of Cheese Making Explored

Cheese is a global phenomenon, with over a thousand types of cheese produced in various countries. The exact origins of cheese are unknown, but it is associated with the domestication of milk-producing animals, primarily sheep, and is thought to be over 7,000 years old. The first evidence of cheesemaking was found in art on Egyptian tomb walls dating back 4,000 years. The production of cheese predates recorded history and was most likely discovered by accident during the transport of fresh milk in the organs of ruminants such as sheep, goats, cows, and buffalo.

The origins of cheese are unknown, but it is believed to be over 7,000 years old

The origins of cheese are closely related to the domestication of milk-producing animals, primarily sheep, which began 8-10,000 years ago. The first cheese was likely soft, fresh, and heavily salted. Rennet, the enzyme used to make cheese, is naturally present in the stomachs of ruminants. Leak-proof stomachs and other bladder-like organs of animals were often used to store and transport milk and other liquids. Without refrigeration, the warm summer heat, combined with residual rennet in the stomach lining, would have naturally curdled the milk to produce the earliest forms of cheese. These milk curds were then strained, and salt was added for extra preservation, giving birth to what we now know as "cheese."

The word "cheese" comes from the Latin word "caseus," with roots tracing back to the proto-Indo-European root "kwat," meaning "to ferment or become sour." The practice of cheesemaking is referenced in ancient Greek mythology and evidence of cheese and cheesemaking has been found on Egyptian tomb murals dating back over 4,000 years. Cheese was also mentioned in Sumerian records, dating back to 4,000 BCE.

Cheese was made in many parts of the Roman Empire when it was at its height, and the Romans introduced cheesemaking to England. During the Middle Ages, from the decline of the Roman Empire until the discovery of America, cheese was made and improved by monks in the monasteries of Europe. For example, Gorgonzola was made in the Po Valley in Italy in 879 AD, and Italy became the cheesemaking center of Europe during the 10th century. Many of the cheeses that we are familiar with today, such as cheddar, gouda, parmesan, and camembert, were first produced in Europe during the Middle Ages.

The first cheese factory was built in Switzerland in 1815, marking the beginning of mass-produced cheese. Soon after, scientists discovered how to mass-produce rennet, and industrial cheese production spread worldwide.

Early cheese was likely discovered by accident

The origins of cheese are shrouded in mystery, but it is widely believed that early cheese was likely discovered by accident. The production of cheese predates recorded history, and it is thought that the practice is closely related to the domestication of milk-producing animals, primarily sheep, which began 8,000-10,000 years ago.

One popular theory suggests that ancient peoples used the stomachs and internal organs of ruminant animals to store and transport milk. Ruminant stomachs contain rennet, an enzyme that causes milk to curdle and separate into curds and whey. The combination of rennet, milk, and warm temperatures could have resulted in the earliest forms of cheese. This theory is supported by archaeological evidence, including excavated clay sieves (holed pottery) over seven thousand years old found in Poland and Croatia, which are hypothesized to be cheese strainers.

Another possible explanation for the discovery of cheese is the practice of salting curdled milk for preservation. A third scenario involves the addition of fruit juices to milk, which would also result in mild curdling due to the acid in the juice.

The earliest direct evidence for cheesemaking includes excavated clay sieves in Poland and the Dalmatian coast of Croatia, which date back over seven thousand years. The earliest written evidence of cheese is from Sumerian cuneiform texts of the Third Dynasty of Ur, dated to the early second millennium BCE. Ancient Egyptian tomb murals from around 2000 BCE also provide visual evidence of cheesemaking.

Cheese was likely discovered independently in different regions, as evidenced by its presence in Europe, Central Asia, the Middle East, and the Sahara. The development of cheesemaking techniques and the trade of cheese contributed to its spread and diversification. By the time of the Roman Empire, hundreds of varieties of cheese were being produced and traded throughout Europe and the Middle East.

The first cheese was soft, fresh, and heavily salted

The origins of cheese are shrouded in mystery, but it is believed to date back over 7,000 years. The first cheese was likely soft, fresh, and heavily salted.

Cheese was probably discovered by accident. In ancient times, milk was stored and transported in animal skins and internal organs, such as the stomach of a ruminant. The inherent supply of rennet in these natural vessels would cause the milk to curdle. The addition of salt further aided preservation, resulting in what we now know as "cheese".

The earliest direct evidence of cheesemaking has been found in excavated clay sieves (holed pottery) in Poland and Croatia, dating back over 7,000 years. Shards of holed pottery from Switzerland are even older, estimated to be around 8,000 years old.

The production of cheese may have also been influenced by the practice of salting curdled milk for preservation. Another theory suggests that adding fruit juices to milk, which contain acid, would result in mild curdling.

The first cheeses were likely sour and salty, similar in texture to rustic cottage cheese or feta. In warmer climates, more salt was needed for preservation, and cheeses were consumed fresh as they couldn't be stored for long.

As cheesemaking spread to cooler climates, such as Northern Europe, less salt was required. This led to the development of creamier, milder cheeses, as well as aged, ripened, and blue varieties.

Cheese became a widespread practice during the time of the Roman Empire, with hundreds of varieties produced and traded. The Romans experimented with smoking and ageing cheese, elevating cheesemaking to an art form.

Cheese has continued to evolve over the centuries, with many of the cheeses we know today, such as cheddar, gouda, parmesan, and camembert, first appearing during the Middle Ages.

Cheese was mentioned in Greek mythology and Sumerian records

The history of cheese dates back thousands of years, with the earliest written records of cheese being the Sumerian cuneiform texts of the Third Dynasty of Ur, dating to the 1900s BC. The first milk used for cheese was from goats or sheep, as these were the most prevalent in the Mediterranean areas of the Fertile Crescent.

Ancient Greek mythology credited Aristaeus, the rustic god of shepherds and cheesemaking, with the discovery of cheese. Aristaeus was the son of Apollo and Cyrene, and was said to have been taught the art of cheesemaking by the Muses. 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."

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.

The first actual evidence of cheesemaking was found in Egyptian tomb murals

The origins of cheese and cheesemaking are shrouded in mystery, with no conclusive evidence of where and when it originated. However, the first actual evidence of cheesemaking was found in Egyptian tomb murals, dating back to around 2000 BCE.

Cheese is a type of dairy product produced by coagulating the milk protein casein. It is made from the milk of various animals, including cows, buffalo, goats, and sheep. The production of cheese likely began by accident, as early humans stored and transported milk in bladders made from the stomachs of ruminants. The inherent supply of rennet in these stomachs would have encouraged curdling, separating the milk into solid curds and liquid whey.

The ancient Egyptians were skilled cheesemakers, as evidenced by the discovery of the world's oldest cheese in an Egyptian tomb. In 2013, archaeologists excavating the tomb of Ptahmes, the mayor of Memphis, uncovered broken jars containing a solidified whitish mass. Chemical analysis revealed this to be a solid cheese made from cow, sheep, and goat milk, dating back over 3,000 years.

This discovery provided valuable insights into ancient Egyptian cheesemaking practices and demonstrated the importance of cheese as a food source in ancient times. The cheese was likely spreadable and would have had a strong, acidic flavour. While it may not have been the most appetising treat, it certainly contributed to our understanding of the ancient world and the culinary skills of our ancestors.

In addition to the archaeological evidence, textual evidence also provides clues about the ancient practice of cheesemaking. Ancient Greek mythology credits Aristaeus with the discovery of cheese, and Homer's Odyssey describes the Cyclops producing and storing sheep's and goat's milk cheese. These references, along with the Egyptian tomb murals, showcase the long history and cultural significance of cheesemaking across different civilisations.

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