Frederic Melton
Cheese is a beloved food worldwide, but its origins are unknown. The art of cheesemaking likely began by accident, perhaps when milk was stored in animal stomachs or bladders, which contain rennet, an enzyme that causes milk to curdle. This theory is supported by the discovery of ancient clay sieves with dried remains chemically identified as cheese, as well as Egyptian tomb murals and ancient Greek mythology. While the exact location and date of cheese's first creation remain a mystery, it has clearly been a staple food for thousands of years, with new varieties still being discovered by accident today.
| Characteristics | Values |
|---|---|
| Date | Around 8,000 BCE |
| Location | Europe, Central Asia, the Middle East or the Sahara |
| Reason | Milk was stored in containers made from animal stomachs, which contain rennet, an enzyme that causes milk to curdle |
| Other theories | Salting curdled milk for preservation, adding fruit juice to milk, causing it to curdle |
| Examples of accidental cheeses | Red Hawk, Blue Cheese, Cowgirl Creamery's Mt. Tam |
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What You'll Learn
Animal stomachs as milk storage
Animal stomachs have been used as storage containers for various foods since ancient times. Given that the practice of cheesemaking is closely related to the domestication of milk-producing animals, it is likely that cheese was discovered by accident when milk was stored in a container made from the stomach of an animal.
The stomachs of ruminant animals contain rennet, an enzyme that causes milk to coagulate and separate into curds and whey. Curdling milk in an animal's stomach results in solid and better-textured curds. This accidental discovery may have then led to the conscious addition of rennet in the cheesemaking process.
There is archaeological evidence to support this theory. The earliest direct evidence for cheesemaking has been found in excavated clay sieves (holed pottery) from Poland and the Dalmatian coast in Croatia, which date back over 7,000 years. These shards of holed pottery are hypothesized to be cheese strainers. Similarly, ancient Egyptian tomb murals dating back to approximately 2000 BCE provide visual evidence of Egyptian cheesemaking.
The use of animal stomachs as milk storage containers is also supported by a legend about an Arab trader who stored milk in this manner, resulting in the accidental discovery of cheese. While the exact origin of cheesemaking remains unknown, the use of animal stomachs as storage containers is a probable explanation for the accidental discovery of cheese.
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Rennet coagulation
The process of rennet coagulation involves adding rennet enzymes to milk to make it clot and transform into a solid cheese. Rennet is an enzyme found in the stomach of ruminant animals, which breaks down the casein protein chains in milk into smaller protein fragments. This process creates a coagulated mass, or curd, and leaves behind a liquid portion, or whey. The curd contains most of the casein protein and fat from the milk, while the whey is rich in whey protein, lactose, and other minerals.
The type of rennet used in cheesemaking can significantly impact the flavour, texture, and coagulation properties of the resulting cheese. Traditional animal-derived rennet is often used for pressed cheeses like Cheddar, while microbial or plant-based rennet is more suitable for softer, unripened cheeses like Mozzarella and Feta. The choice of rennet depends on the desired type of cheese.
In modern cheesemaking, GMO rennet, or Fermentation Produced Chymosin (FPC), is the most commonly used coagulant. FPC is produced by isolating the chymosin-producing gene (RNA) in animal rennet and transposing it into bacteria or fungi. This results in a consistent and high yield of cheese from milk. However, some people opt for microbial or plant-based rennet due to ethical or religious reasons.
The process of rennet coagulation involves adding a small amount of water to the rennet powder to dissolve it, before mixing it into the milk. About 10 minutes later, the milk becomes a gel-like solid, and a sharp knife can be used to cut the curd and continue with the cheesemaking recipe. The amount of rennet required is minimal, as the enzymes are reused in chemical reactions, making the coagulation process highly efficient.
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Salted curdled milk
The origin of cheese and cheesemaking is unknown, but it is believed to have begun well over 7,000 years ago. The process was likely discovered accidentally by storing milk in a container made from the stomach of an animal, which resulted in the milk turning into curds and whey due to the rennet in the animal stomach. Another possible explanation for the discovery of cheese is the practice of salting curdled milk for preservation.
The process of making cheese from salted curdled milk has been refined over centuries, with ancient Greek mythology and Egyptian tomb murals from around 2000 BC providing evidence of cheesemaking. By the time of the Roman Empire, cheesemaking had become a sophisticated enterprise, with a diverse range of cheeses enjoyed by the Romans, including those made from sheep's milk.
The discovery of cheese may have been a happy accident, but the process has since been refined and developed into an art, with cheesemaking techniques varying across the world.
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Fruit juice and milk
The exact time and place of the origin of cheese and cheesemaking remain unknown. However, it is closely related to the domestication of milk-producing animals, mainly sheep, which began 8,000-10,000 years ago. The art of cheesemaking is mentioned in ancient Greek mythology, and the earliest evidence of cheesemaking was found in Egyptian tomb murals dating back over 4,000 years.
One theory suggests that cheese was discovered accidentally by storing milk in containers made from animal stomachs. Rennet, an enzyme found in the stomachs of ruminant animals, would cause the milk to coagulate and separate into curds and whey. Another theory suggests that cheese was discovered through the practice of salting curdled milk for preservation.
Additionally, the addition of fruit juices to milk could have also resulted in the accidental creation of cheese. Fruit juices contain acids that can curdle milk. This process is similar to how vinegar or lemon juice is used to curdle milk for certain types of cheese.
To make cheese using fruit juice and milk, one could follow a process similar to traditional cheesemaking methods. First, warm a pot of milk to a temperature between 70°F and 90°F. Then, add fruit juice to the milk and stir. Cover the pot and leave it at room temperature for a day or until the milk develops a sour smell and thickens.
After that, move the pot to the stove and heat it over a low flame, stirring occasionally. The milk will continue to curdle and separate into curds and whey. For a softer cheese, stop heating once most of the curds have separated. For a drier cheese, continue heating until the mixture becomes very thick. Finally, ladle the curds into a colander to separate them from the whey. Add salt to taste, and your cheese is ready!
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Cheese mites
To control mite infestations, cheesemakers employ various methods. These include brushing or vacuuming the cheese surface, using cheese brine for cleaning, and applying paraffin (wax) to keep mites out. Mites can also be tricked into consuming diatomaceous earth, which destroys their digestive tracts. While some people may find the presence of mites off-putting, they play a crucial role in the traditional production of certain cheeses, adding to the complexity of flavours and textures.
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Frequently asked questions
The exact time and place of the origin of cheese and cheesemaking are unknown. However, it is believed that cheese was discovered accidentally by storing milk in containers made from the stomachs of ruminant animals. The rennet found in these stomachs would cause the milk to coagulate and separate into curds and whey.
Red Hawk, a type of cheese made by Cowgirl Creamery, was created accidentally when a batch of their Mt. Tam cheese was contaminated by cheese mites from a Stilton cheese. Another example is the accidental discovery of blue cheese in Roquefort, France, which, according to legend, was discovered when a young shepherd left his sandwich in a cave for weeks or months while pursuing a love interest.
The process of cheesemaking involves several steps such as coagulating milk with rennet, separating the milk into solid curds and liquid whey, pressing the curds, salting, and aging. Different types of bacteria and enzymes are also used to develop the flavor and texture of the cheese.
The first factory for the industrial production of cheese opened in Switzerland in 1815. However, large-scale production truly took off in the United States, with the first cheese factory being established in 1851 by Jesse Williams, who began making cheese on an assembly line using milk from neighboring farms.
The cheese industry has grown significantly since its industrialization. In the late 1800s, there were nearly 4,000 dairy factories in the United States, producing over 200 million pounds of cheese annually. By the 1970s and 1980s, total natural cheese production had reached more than 6 billion pounds. Today, over one-third of all milk produced in the U.S. is used for cheese manufacturing.
