The Ancient Art Of Cheese Making

The exact origins of cheese are unknown, but the practice likely began by accident over 7,000 years ago. The earliest evidence of cheese-making was discovered in excavated clay sieves (holed pottery) in Poland and Croatia, which are over 7,000 years old. Milk residues have also been found at ancient sites in Turkey and Libya, dating back 8,000 years, but there is no evidence that the milk was processed into cheese.

Cheese-making is believed to have originated in Europe, Central Asia, the Middle East, or the Sahara, and is closely linked to the domestication of milk-producing animals, particularly sheep, which began 8,000-10,000 years ago. The production of cheese predates recorded history, and it became a way to preserve milk before the invention of refrigeration.

The origins of cheese-making

The production of cheese predates recorded history and is believed to have begun 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. Shards of holed pottery, hypothesized to be cheese-strainers, have also been found in Switzerland and are believed to date back to around 8,000 years ago.

The actual time and place of the origin of cheese and cheesemaking 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. According to an ancient legend, cheese was discovered accidentally by an Arabian merchant who stored milk in a pouch made from a sheep's stomach during a 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, creating the earliest form of cheese.

Another possible explanation for the discovery of cheese is the practice of salting curdled milk for preservation. A third scenario suggests that the addition of fruit juices to milk, which would curdle the milk due to the acid in the juice, may have played a role.

Cheese-making may have also originated as a way to preserve milk in hot climates. Hard salted cheese is the only form in which milk can be kept in hot climates, and dairying existed around 4,000 BC in the grasslands of the Sahara.

The earliest written evidence of cheese is from the Sumerian cuneiform texts of the Third Dynasty of Ur, dated to the early second millennium BC. Cheese was also mentioned in Homer's Odyssey (late 8th century BC), which describes the Cyclops producing and storing sheep's and goat's milk and cheese.

Ancient Greek mythology credited Aristaeus with the discovery of cheese, and ancient Roman texts describe the Romans enjoying a wide variety of cheeses, with cheese-making already considered an art form. By the time of Julius Caesar, hundreds of varieties of cheese were being produced and traded across the Roman Empire and beyond.

Cheese-making was introduced to England by the Romans and continued to flourish in Europe and the Middle East. 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. Italy became the cheesemaking center of Europe during the 10th century, and many popular cheeses, such as cheddar, Swiss, Parmesan, and Gouda, are first produced in Europe during the Middle Ages.

How cheese was discovered

The exact origins of cheese are unknown, but it is believed to be a discovery rather than an invention, most likely occurring by accident. The earliest direct evidence of cheese-making comes from excavated clay sieves (holed pottery) over 7,000 years old, found in Poland and Croatia. There is also evidence of cheesemaking in Ancient Egypt, with the earliest pictorial evidence of cheesemaking found on a 3,000 BCE frieze at the Temple of the Great Goddess of Life, Ninhursag, in Mesopotamia.

There are several theories as to how cheese was first discovered. One popular legend attributes the discovery of cheese to an Arab or Arabian merchant, who placed 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. Another theory suggests that cheese was discovered when men put milk out as an offering to the gods, noticing that it curdled when it grew warmer. A third theory proposes that cheese was discovered by adding salt to curdled milk to preserve it, and a fourth suggests that it was discovered by adding fruit juice to milk, causing it to curdle.

Cheese was likely first discovered around 8,000 BCE, when animals were first domesticated by humans. Rennet, the enzyme used to make cheese, is naturally present in the stomachs of ruminants, and leak-proof animal stomachs and other bladder-like organs would have been used to store and transport milk before the invention of refrigeration. The combination of rennet, milk, and warm temperatures would have resulted in the earliest forms of cheese. These milk curds were strained and salt was added for preservation, creating what we now know as "cheese".

How cheese was made in ancient times

The production of cheese predates recorded history, with the earliest direct evidence of cheese-making being excavated clay sieves (holed pottery) found in Poland and Croatia, which are over 7,000 years old. Shards of holed pottery found in Switzerland date back even further, to approximately 8,000 years ago.

The origins of cheese-making are unknown, but it likely began by accident as a result of storing and transporting milk in bladders made from the stomachs of ruminants (sheep, goats, cows, and buffalo). The rennet in the lining of these bladders, combined with the heat of the sun, would have caused the milk to separate into curds and whey. Curdled milk could also be preserved by pressing and salting, and the addition of rennet may have been a conscious decision after observing the effects of curdling in animal stomachs.

The earliest cheeses were likely eaten fresh, preserved in pots with salt and stored underground, or dried in the sun. They could also be heated in clay pots to make acid-heat coagulated cheeses like ricotta. Hard, salted cheese was likely used for dairying from the outset, as it is the only form in which milk can be kept in hot climates.

Ancient Roman texts describe how the Romans enjoyed a wide variety of cheeses, and cheese-making was already considered an art form. They provided hard cheese for their legions, and cheese was transported to Rome to satisfy the tastes of the social elite.

The earliest written evidence of cheese is the Sumerian cuneiform texts of the Third Dynasty of Ur, dated to the early second millennium BC. The earliest cheeses were sour and salty, similar in texture to rustic cottage cheese or present-day feta.

In ancient Egypt, archaeological evidence for cheese-making goes back about 5,000 years. Visual evidence of Egyptian cheesemaking was found in tomb murals made in approximately 2000 BC.

The spread of cheese-making

The art of cheese-making is believed to have spread from Europe to the Middle East and the rest of the world. Travellers from Asia are thought to have introduced cheese-making to Europe, and by the time of the Roman Empire, it had become 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.

Cheese-making was later introduced to England by the Romans. During the Middle Ages, from the decline of the Roman Empire until the discovery of America, cheese-making was refined 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 centre of Europe during the 10th century. Roquefort was also mentioned in the ancient records of the monastery at Conques, France, as early as 1070.

Cheese-making continued to flourish in Europe and became an established food. The Pilgrims included cheese in the Mayflower's supplies when they made their voyage to America in 1620. The craft quickly spread in the New World, but until the 19th century, it remained a local farm industry. The first cheese factory in the United States was built by Jesse Williams in Oneida County, New York, in 1851.

As the population across the United States continued to grow, the demand for cheese increased, and the industry gradually moved westward, centring on the rich farmlands of Wisconsin. In 1845, a group of Swiss immigrants settled in Green County, Wisconsin, and began manufacturing foreign cheese in America. Most Wisconsin farmers began to believe that their future survival was tied to cheese, and their first factory was a Limburger plant that opened in 1868.

The wholesale cheese industry was thus born and showed phenomenal growth during the latter half of the 19th century. By 1880, there were 3,923 dairy factories nationwide, which made 216 million pounds of cheese that year, valued at $17 million. This represented almost 90% of the total cheese production that year. By the turn of the century, farm production of cheese had become insignificant compared to factory output.

The spread of European and Euro-American empires and culture introduced cheese-making to the rest of the world, particularly Asia and the Americas. Cheese was most common in Europe, the Middle East, and North Africa until its modern spread. Today, cheese is enjoyed worldwide, with local cheeses being made or available in most parts of the world.

The industrialisation of cheese production

The shift from traditional cheese-making to industrial production was also influenced by historical events such as the two World Wars and the Great Depression. These events spurred innovations in processed cheeses, which were cheap, durable, and shelf-stable. Products like canned processed cheese and shelf-stable cheese products like Velveeta were developed to feed troops during the wars. During this time, Kraft also introduced its affordable boxed macaroni and cheese to the American market.

Frequently asked questions