Kamil Perry
Cheese is believed to have been discovered by accident around 8000 BCE, around the time sheep were first domesticated. The first evidence of cheese-making was found in Egyptian tomb murals dating back to 2000 BCE, and it is mentioned in Sumerian records from 4000 BCE. The first cheese factory was built in 1815 in Switzerland, and the first in the US was built in 1851 by Jesse Williams in Oneida County, New York.
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What You'll Learn
The first cheese was likely made accidentally
The origins of cheese date back to ancient times, with the first evidence of cheesemaking found in Egyptian tomb wall art from around 4,000 years ago (2,000 BCE). However, it is believed that cheese itself could be much older, with some estimates placing the discovery of cheese around 8,000 to 10,000 years ago, around the time of sheep domestestation.
Another theory suggests that cheese originated from the tradition of salting curdled milk to preserve it. This practice, along with the use of animal stomachs for storing and transporting milk, likely played a crucial role in the accidental discovery of cheese. Without refrigeration, the warm summer heat would naturally curdle the milk, and the addition of salt would further preserve the resulting curds, creating an early form of cheese.
Cheese became widely adopted in Europe and the Middle East during the Roman Empire, with early Roman texts describing the variety of cheeses enjoyed by ancient Romans. The Romans experimented with smoking and ageing cheese, and it became an object of trade and nutrition. As a result, cheese spread throughout the empire and beyond, acquiring local variations as it travelled to new regions.
The first cheese factory was built in Switzerland in 1815, marking the beginning of mass production. The development of pasteurization by Louis Pasteur in 1862 also played a significant role in the mass production and safety of cheese, particularly soft cheeses.
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Early cheese-making in Europe and the Middle East
The exact origins of cheese are unknown, but it is believed to have been discovered accidentally over 7,000 years ago, with the earliest evidence of cheese and cheesemaking found in Egypt and the Middle East. The discovery may have occurred when milk was stored in containers made from the stomachs of animals, which contain rennet, an enzyme that causes milk to curdle and separate into curds and whey. The word "cheese" itself comes from the Latin "caseus", meaning "to ferment, become sour".
Ancient Greek mythology credits Aristaeus with the discovery of cheese, and Homer's Odyssey (8th century BCE) describes the Cyclops making and storing sheep's and goats' milk cheese. The earliest archaeological evidence of cheesemaking dates back to 5,500 BCE and is found in what is now Poland and the Dalmatian coast in Croatia.
Cheese was widely produced and consumed in the Roman Empire, with evidence of cheesemaking found throughout Europe and the Middle East. During the Middle Ages, cheese was made and improved by monks in European monasteries, and it became a staple of long-distance commerce. However, it was also often disregarded as peasant food and considered inappropriate for the noble tables.
As cheesemaking spread to the cooler climates of Northern Europe, less salt was needed for preservation, leading to the development of creamier, milder varieties of cheese. These cooler climates also saw the invention of aged, ripened, and blue cheeses. Many of the cheeses that are familiar today, such as cheddar, gouda, parmesan, and camembert, were first produced in Europe during the Middle Ages.
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The rise of industrial cheese-making
The first cheese factory was built in 1815 in Switzerland, marking the beginning of scientific and industrial developments that led to the mass production of cheese. This development spread to the United States, with the construction of the first cheese factory in 1851 by Jesse Williams in Oneida County, New York.
As the population of the United States grew, so did the demand for cheese. This led to the establishment of cheese factories, particularly in Wisconsin, which became the centre of the cheese industry. The influx of Swiss immigrants to Wisconsin contributed to the growth of the cheese industry, as they brought with them cheesemaking skills and knowledge.
The Farmer Factory system, established by Nicklaus Gerber in Wisconsin, further propelled the industrialisation of cheese-making. In this system, farmers would deliver their milk to a local cheese factory for purchase. The development of cheesemaking equipment, such as the first local cheese vat made by Knute Olson in 1873, also contributed to the rise of industrial cheese-making.
Technological advancements, such as pasteurisation, improved the quality and safety of cheese. The ability to control and measure properties during production led to better consistency and standardisation in cheese-making. The growing demand for cheese, particularly during the world wars and the Great Depression, spurred innovations in processed cheeses that were cheap, durable, and shelf-stable.
By the turn of the century, farm production of cheese had become insignificant compared to factory output. The wholesale cheese industry showed phenomenal growth, with the number of dairy factories and cheese production increasing year over year.
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Cheese-making in the US
Cheese was likely discovered by accident, with its origins dating back to around 8000 BC when sheep were first domesticated. The process of making cheese was likely discovered when milk was stored and transported in animal stomachs, which contain rennet, an enzyme that causes milk to curdle and form curds. This discovery was likely made independently in different parts of the world, including Europe, Central Asia, the Middle East, and the Sahara.
In the United States, the production of cheese began in the 17th century with the arrival of European immigrants who brought their dairy farming skills and recipes for cheeses like Cheddar. The first American cheeses were produced by pilgrims, who included cheese in their supplies on the Mayflower's journey to America in 1620. These early cheeses were made for home consumption, and the sturdier specimens, mainly Cheddar, were later sold at markets. By 1790, American Cheddars were being exported back to England, but they were labelled as inferior by the English, who feared competition.
In the 19th century, Swiss immigrants settled in Wisconsin and established the production of foreign cheeses, opening the first farmstead cheese factory in the state in 1846. They faced challenges in obtaining the necessary cows, equipment, and funds for cheesemaking. However, they persevered, and Wisconsin became a leading producer of cheese, shifting from a wheat economy to a dairy economy.
The first cheese factory in the United States was built by Jesse Williams in Oneida County, New York, in 1851. Williams pioneered assembly-line cheese production, using milk from neighbouring farms. This marked the beginning of the wholesale cheese industry in the US, which grew rapidly in the latter half of the 19th century. By 1880, there were nearly 4,000 dairy factories nationwide, producing over 200 million pounds of cheese annually.
The demand for cheese continued to grow, and technological advancements in the mid-20th century further boosted production. The invention of processed cheese, which combines natural cheese with milk, emulsifiers, stabilizers, flavouring, and colouring, became popular during World War II. Since then, Americans have consistently consumed more processed cheese than natural cheeses. The rise of industrialization and mass production made cheese widely available, and it became an integral part of the everyday American diet.
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The return of artisanal cheese
The history of cheese dates back to ancient times, with the first evidence of cheesemaking found in Egyptian tomb murals and jars from around 3000 BCE. According to ancient legends, the art of cheesemaking may have originated accidentally by an Arabian merchant who stored milk in a pouch made from a sheep's stomach during a desert journey. The rennet in the pouch, combined with the heat of the sun, caused the milk to separate into curds and whey, creating the first cheese.
Over the centuries, cheesemaking spread across Europe and became an established food. The Romans played a significant role in the development and spread of cheesemaking, experimenting with different varieties, smoking their cheese, and ageing it. During the Middle Ages, many well-known cheeses such as Camembert, Gouda, and Parmesan were created, and the art of cheesemaking was refined in monasteries.
In the 19th century, cheesemaking remained a local farm industry, but the establishment of the first cheese factories in Europe and the United States marked the beginning of mass production. Industrialization and scientific advancements, such as pasteurization, led to the standardization of cheesemaking and the decline of traditional artisanal methods.
However, today we are witnessing a renaissance in artisanal cheese. Small farmers and creameries across the United States are embracing classic cheesemaking methods, and specialty cheese shops are now stocking locally made, handcrafted cheeses. This return to artisanal cheese celebrates traditional techniques, producing unique, high-quality cheeses with delicate flavours.
The resurgence in artisanal cheese is part of a broader culinary revolution, where cheese plays an essential role. With countless textures, flavours, and varieties, cheese has become an integral part of our daily diets, adding flavour and liveliness to our meals. From familiar favourites like Parmesan and Cheddar to specialty cheeses with fruit, nuts, and spices, the world of cheese offers endless exploration and enjoyment.
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