Cheese's Ancient History: How Long Has It Been Around?

Cheese is an ancient food that has been around for thousands of years. The exact origins of cheese are unknown, but it is believed to have been discovered accidentally over 7,000 years ago, possibly in Europe, Central Asia, the Middle East, or the Sahara. The production of cheese predates recorded history, and it is mentioned in ancient texts and depicted in Egyptian tomb murals dating back thousands of years.

The origins of cheese

There is no conclusive evidence indicating where cheesemaking originated, but it could have been in Europe, Central Asia, the Middle East, or the Sahara. The earliest direct evidence for cheesemaking has been found in excavated clay sieves (holed pottery) in Kujawy, Poland, and the Dalmatian coast in Croatia, dating back over 7,000 years. Shards of holed pottery found in Switzerland are hypothesized to be cheese strainers and date back to roughly 8,000 years ago.

Cheese may have been discovered accidentally by storing milk in containers made from the stomachs of ruminant animals, which naturally contain rennet, an enzyme that causes milk to coagulate and separate into curds and whey. Another possible explanation for the discovery of cheese is the practice of salting curdled milk for preservation purposes. A third scenario involves the addition of fruit juices to milk, which would also result in curdling due to the acid in the fruit juice.

The earliest cheeses were likely sour and salty, similar in texture to rustic cottage cheese or feta. Cheese produced in cooler climates, such as Europe, required less salt for preservation, leading to the development of creamier, milder varieties, as well as aged, ripened, and blue cheeses.

Cheesemaking was already a widespread and highly valued process throughout Europe and the Middle East by the time of the Roman Empire. Hundreds of varieties of cheese were being produced and traded, and it was considered a sophisticated enterprise by Pliny the Elder. The Romans introduced cheesemaking to England, and during the Middle Ages, it was further developed by monks in the monasteries of Europe.

Cheese became a staple food in Europe and the Middle East, but it was not common in other parts of the world until the spread of European imperialism and later American influence. The first factory for the industrial production of cheese opened in Switzerland in 1815, but large-scale production truly took off in the United States in the mid-19th century.

How cheese was discovered

The exact origins of cheese are unknown, but it is believed to be a discovery rather than an invention. The production of cheese predates recorded history, and it is thought to be well over 7,000 years old.

There are several theories about how cheese was first discovered. One popular theory suggests that it was discovered by accident when milk was stored in containers made from animals' stomachs. Rennet, an enzyme present in the stomachs of ruminants, causes milk to separate into curds and whey. This process, known as coagulation, is essential in cheesemaking. According to an ancient legend, an Arabian merchant filled a pouch made from a sheep's stomach with milk as he travelled across the desert. The rennet in the pouch, combined with the heat of the sun, caused the milk to separate, resulting in curds and whey. The merchant found that the whey quenched his thirst, and the curds satisfied his hunger.

Another theory suggests that cheese was discovered through the tradition of salting curdled milk to preserve it. Salt was added to milk curds to create what we now know as "cheese". Yet another theory proposes that cheese was discovered by adding fruit juice to milk, causing the milk to curdle due to the acid in the juice.

The earliest direct evidence of cheesemaking has been found in excavated clay sieves (holed pottery) over 7,000 years old in Poland and Croatia. Additionally, shards of holed pottery found in Switzerland date back to approximately 8,000 years ago and are hypothesized to be cheese strainers. The first pictorial evidence of cheesemaking was discovered on a 3,000 BCE frieze at the Temple of the Great Goddess of Life, Ninhursag, in Mesopotamia.

Cheese was likely discovered as a means of preserving milk before the invention of refrigeration. The process of cheesemaking spread from the Middle East to Europe, and by the time of Julius Caesar, there were hundreds of types of cheese in the Roman Empire and beyond.

How cheese spread to Europe

The origins of cheese are shrouded in mystery, with no conclusive evidence of where cheesemaking originated. However, it is believed that travellers from Asia introduced the art of cheesemaking to Europe. By the time of the Roman Empire, cheesemaking was already a widespread and highly valued process practised throughout Europe and the Middle East. Hundreds of varieties of cheese were being produced and traded across the Roman Empire and beyond.

During the height of the Roman Empire, cheese was made in many parts of its territory. The Romans then introduced cheesemaking to England. As the Roman Empire declined and fell, cheesemaking in Europe intensified in monasteries, where monks made and improved cheese. For example, Gorgonzola was made in Italy in 879 AD, and the country became Europe's cheesemaking centre in the 10th century. Roquefort was mentioned in the ancient records of the monastery at Conques, France, as early as 1070.

In the centuries after the fall of Rome, the advancement of cheesemaking in Europe was slow. Cheese became a staple of long-distance commerce but was disregarded as peasant fare, inappropriate for the tables of the nobility. It was even considered harmful to one's health during the Middle Ages.

With the European colonisation of the Americas, local cheeses were developed across North and South America. However, mass-produced cheese has become more common, replacing handmade and local cheeses, especially in the United States.

The history of cheese in America

Cheese has been around for a long time, with the earliest evidence of its existence dating back to around 8000 BCE. However, the history of cheese in America is much more recent.

Cheese made its way to the Americas with European colonisation. Columbus brought goats on his voyages to ensure a constant supply of milk and cheese, and the Mayflower is known to have included cheese among its supplies during its Atlantic crossing in 1620. As more European immigrants made their way to the New World, they brought their cheesemaking techniques and traditions with them. English and Irish immigrants introduced cheddar to New England, while Swiss and German settlers in the Midwest crafted Alpine-style cheeses. On the West Coast, Spanish and Italian missionaries brought their own methods for making aged goat and sheep's milk cheeses.

In the mid-19th century, the United States saw the construction of its first cheese factory, built by Jesse Williams in Oneida County, New York, in 1851. This marked a shift from small-scale farmhouse cheesemaking to more industrialised production. As the population grew, the demand for cheese increased, and the industry gradually moved westward, with Wisconsin becoming a major hub due to its rich farmland. Swiss immigrants settling in Green County, Wisconsin, in 1845 played a significant role in the development of foreign cheese production in America.

By the late 19th century, the wholesale cheese industry was booming, with thousands of dairy factories across the country. However, the small-time farmer's cheese production declined during the early 1900s, and World War II further wiped out the regional diversity of American cheese. Mass-produced, processed cheese became commonplace, and by the 1970s, the American cheese landscape was dominated by "cheese food" and "cheese products".

It was during this time that artisan cheese makers, often women and small-town farmers, began to revive traditional cheesemaking techniques, using goat and sheep's milk instead of cow's milk. This sparked the artisan cheese boom, introducing new cheeses like Bayley Hazen Blue, Pleasant Ridge Reserve, and Coupole to the American market.

Today, America continues to innovate and diversify its cheese offerings, with a mix of traditional European-style cheeses and uniquely American creations. While processed cheese slices may be what comes to mind when one thinks of "American cheese", the country has a rich history of cheesemaking and a thriving industry that contributes significantly to the global cheese market.

The future of cheese

Innovation and Diversification:

The cheese industry will continue to innovate and diversify its product offerings to meet evolving consumer preferences. Artisan cheesemakers are reviving traditional methods, creating unique flavour profiles and experimenting with different milk sources, such as buffalo, goat, or sheep milk. This trend will likely lead to the development of new cheese varieties, catering to those seeking novel and distinctive taste experiences.

Health and Nutrition:

With increasing awareness of the health implications of food choices, the cheese industry will need to adapt to meet consumer demands for healthier options. This may involve the creation of low-fat, reduced-sodium, or plant-based cheese alternatives that align with evolving dietary preferences and restrictions.

Sustainability and Environmental Impact:

As consumers become more conscious of the environmental impact of their food choices, the cheese industry will face pressure to adopt more sustainable practices. This could include initiatives to reduce carbon emissions, improve animal welfare, or explore alternative packaging solutions to minimize waste.

Globalization and Cultural Exchange:

Cheese, once a predominantly European product, has now spread globally, and this trend will likely continue. Cultural exchange and the influence of immigration will further diversify cheese varieties and consumption patterns worldwide. The exchange of cheesemaking techniques and traditions between different regions will lead to exciting new flavour profiles and combinations.

Technology and Production:

Advancements in technology will continue to revolutionize the cheese industry, particularly in large-scale production processes. Automation, data analytics, and improved quality control measures will enhance efficiency and consistency in cheesemaking. Additionally, technological innovations may address challenges related to distribution, storage, and shelf life, ensuring that cheese remains accessible and affordable for consumers worldwide.

Marketing and Consumer Engagement:

Cheese producers and retailers will need to adapt their marketing strategies to appeal to modern consumers. This may include storytelling that highlights the history, tradition, and craftsmanship behind their products, as well as educational initiatives to help consumers navigate the diverse world of cheese and make informed choices.

In conclusion, the future of cheese holds exciting possibilities for innovation, diversification, and global exchange. As consumer demands and expectations evolve, the cheese industry will continue to adapt, ensuring that this ancient food remains a beloved and integral part of our diets for generations to come.

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