Andy Montoya
Cheese is a beloved food product with a long and fascinating history. The exact origins of cheese are unknown, but it is believed to have been discovered by accident over 7,000 years ago. The process of cheesemaking has evolved over the centuries, from ancient times when it was made in clay pots and stored in animal stomachs, to the development of mass production in the 19th century, and the resurgence of handmade artisan cheeses in recent times. In this topic, we will delve into the methods and traditions of cheesemaking 100 years ago, exploring the rich history and cultural significance of this beloved dairy product.
| Characteristics | Values |
|---|---|
| Time of origin | More than 7,000 years ago |
| Place of origin | Europe, Central Asia, Middle East, or the Sahara |
| Method of discovery | Accidentally during the transport of milk in animal organs |
| Animals used | Sheep, goats, cows, and buffalo |
| Enzyme used | Rennet |
| Salt | Used for preservation |
| Texture | Solid and better-textured curds |
| Type | Sour and salty, similar to rustic cottage cheese or feta |
| Production | Handmade |
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What You'll Learn
The origins of cheese
According to ancient records, the making of cheese dates back more than 4,000 years, with archaeological evidence of Egyptian cheese found in tomb murals dating back over 4,000 years. The earliest preserved cheese was found in the Taklamakan Desert in Xinjiang, China, dating back to as early as 1615 BCE. In Europe, cheese was made in many parts of the Roman Empire, and the Romans introduced cheesemaking to England. During the Middle Ages, cheese was made and improved by monks in monasteries, and by the time of the ancient Rome era, cheese-making had become a sophisticated enterprise.
The advancement of cheesemaking in Europe was slow after the fall of Rome, and cheese was disregarded as peasant fare and inappropriate for the noble table. However, during the latter half of the 1800s, the wholesale cheese industry began to grow, and by 1880, there were 3,923 dairy factories nationwide in the United States, producing 216 million pounds of cheese valued at $17 million. The demand for cheese continued to grow, and by the 1970s and 1980s, total natural cheese production reached more than 6 billion pounds.
Today, cheese production is a significant industry, with more than one-third of all milk produced in the United States used to manufacture cheese. The British Cheese Board recognizes approximately 700 distinct local cheeses, while France and Italy each have approximately 400 types of cheese. The art of cheesemaking has evolved over thousands of years, with ancient techniques being rediscovered and new innovations being explored.
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How cheese was made
The production of cheese predates recorded history and is believed to have originated over 7,000 years ago. The exact time and place of its origin are unknown, but it is thought to have been discovered by accident. One theory suggests that people stored and transported milk in bladders made of ruminants' stomachs, which contain rennet, an enzyme that causes milk to curdle and separate into curds and whey. Another theory proposes that the addition of salt to curdled milk for preservation led to the discovery of cheese. A third hypothesis involves the use of fruit juices, which contain acid, to curdle milk.
Cheese was likely first made in Europe, Central Asia, the Middle East, or the Sahara. Archaeological evidence suggests that cheese was made in Egypt around 5,000 years ago, and the oldest known Egyptian cheese, discovered in the Saqqara necropolis, is around 3,200 years old. Visual evidence of Egyptian cheesemaking can be found in tomb murals from approximately 2000 BCE. Cheese was also made in many parts of the Roman Empire, and the Romans introduced cheesemaking to England. During the Middle Ages, monks improved the craft of cheesemaking.
The advancement of cheesemaking in Europe slowed after the fall of Rome, and cheese was considered peasant fare, inappropriate for the noble table, and even harmful to health. However, by the 19th century, the wholesale cheese industry began to grow, and mass production of cheese began in 1815 with the construction of the first cheese factory in Switzerland. The demand for cheese continued to increase, and by the 1970s, total natural cheese production reached 6 billion pounds.
The process of cheesemaking involves separating milk into liquid whey and solid curds. Bacteria and rennet, a mix of enzymes produced in animal stomachs, are added to the milk, and then the liquid is strained out. The curds are then pressed and salted to preserve them. Different types of cheese are created by varying factors such as ageing time, texture, fat content, animal milk used, and region of origin.
Today, cheese is a staple food worldwide, with distinct local cheeses found in Europe, the Americas, Asia, and Africa. The United States, in particular, has seen a resurgence in handmade artisan cheese, with small farmers and creameries adopting classic cheesemaking methods.
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Cheese-making in Europe
Cheese is an ancient food, with its origins predating recorded history. The exact time and place of its origin are unknown, but it is thought to have originated somewhere in Europe, Central Asia, the Middle East, or the Sahara. The earliest direct evidence of 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.
In Europe, cheese was likely first made around 8,000 years ago, when sheep were first domesticated. The process of cheesemaking was likely discovered accidentally by storing milk in containers made from the stomachs of animals, which naturally contain rennet, an enzyme that causes milk to curdle and separate into curds and whey. The earliest cheeses were probably quite sour and salty, similar in texture to rustic cottage cheese or feta.
During the ancient Roman era, cheese became a sophisticated enterprise, with valued foreign cheeses being transported to Rome to satisfy the tastes of the social elite. The Romans introduced cheesemaking to England, and it became a staple of long-distance commerce. However, during the Middle Ages, cheese was disregarded as peasant fare and inappropriate for the noble table.
Cheese-making continued to flourish in Europe, and by the 10th century, Italy had become the centre of European cheesemaking. 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 mass production of cheese began in 1815 in Switzerland when the first cheese factory was built, and soon after, scientists discovered how to mass-produce rennet, leading to the spread of industrial cheese production.
Today, cheese-making in Europe has evolved into a diverse and creative industry, with countries like Britain, France, Italy, and Spain boasting numerous protected and distinct local cheeses. The tradition of cheesemaking is deeply rooted in European culture, with festivals like Cheese Days in Green County, Wisconsin, celebrating the rich history and craftsmanship of cheesemakers.
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Cheese-making in the US
In the mid-1600s, Puritans began arriving in New England, bringing dairy cows with them. The cows grazed in the forests, and the colonists began to make cheese. This cheese was initially sold to other colonists, but after 1640, it was exported to the West Indies to supply large sugarcane plantations. The dairy farmers of New England thrived due to this trade, which relied on the Atlantic slave trade. Enslaved Africans were also involved in cheesemaking, with women working as dairy maids and cheesemakers. One notable example is Elleanor Eldridge, a free Black woman in the 19th century known for producing high-quality cheeses.
In the 1830s and 1840s, foreign immigrants from Germany, Norway, and Switzerland settled in Wisconsin and started making cheese. In 1831, Wisconsin's first farmstead cheese factory was opened in Koshkonong, and in 1841, Mrs Anne Pickett established the state's first "cottage industry cheese factory". By 1850, the census recorded 400,283 pounds of cheese made on Wisconsin farms in 1849. In 1851, the first cheese factory in the United States was built by Jesse Williams in Oneida County, New York, marking the beginning of large-scale production. Williams made cheese in an assembly-line fashion using milk from neighbouring farms, and soon hundreds of dairy associations existed across the country.
By 1880, there were 3,923 dairy factories nationwide, producing 216 million pounds of cheese valued at $17 million. However, farm production of cheese declined, and by 1904, only factory output was reported, totalling over 317 million pounds. The demand for cheese continued to grow, and with it, the manufactured and processed cheese production increased. Total natural cheese production grew from 418 million pounds in 1920 to 2.2 billion pounds by 1970.
Cheese Days, a festival honouring cheesemakers and the industry in Green County, Wisconsin, was first held in 1914 and has since become a resounding success, with over 100,000 visitors attending the 100th anniversary.
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The future of cheese
The Rise of Artisan Cheese: In recent years, there has been a resurgence in the popularity of handmade artisan cheese. Small farmers and creameries across the United States are embracing traditional cheesemaking methods, creating specialty cheeses that are handcrafted and locally sourced. This trend is diversifying the cheese market and offering consumers unique, high-quality products.
Innovation in Technology: Technological advancements have always played a role in the evolution of cheesemaking. From the introduction of pasteurization to the development of processed cheese during World War II, technology has improved food safety and created new cheese varieties. Moving forward, technology will continue to impact the industry, with innovations in cheese production, packaging, and distribution methods.
Globalization and Cultural Exchange: The globalization of food culture has led to a wider variety of cheeses becoming available worldwide. Local cheeses from Europe, the Middle East, and South Asia are now gaining recognition beyond their traditional regions. For example, cheeses like paneer and its variants are becoming more common in South Asian cuisines. This cultural exchange will continue to shape the cheese landscape, introducing new flavours, textures, and types of cheese to consumers around the globe.
Health and Food Safety: Health and food safety concerns are increasingly influencing the cheese industry. Food safety agencies have warned about the risks associated with raw-milk cheeses, and regulations have been put in place to ensure consumer safety. Additionally, consumer awareness of the health implications of cheese consumption, particularly regarding lactose intolerance and pregnancy, is shaping the market. Cheesemakers are responding to these concerns by developing new products that cater to specific dietary needs and preferences.
Environmental Sustainability: As consumers become more conscious of the environmental impact of food production, the cheese industry will need to adapt. This may include a focus on sustainable practices, such as reducing waste, improving energy efficiency, and adopting eco-friendly packaging solutions. Additionally, the development of plant-based cheese alternatives is gaining traction, offering consumers environmentally friendly options that mimic the taste and texture of traditional cheese.
Changing Consumer Preferences: Consumer tastes are constantly evolving, and the cheese industry will need to remain agile to meet these changing preferences. Beyond flavour and texture, consumers are increasingly interested in the story behind their food, including the history, origin, and production methods. Cheesemakers who can offer unique, high-quality products with a compelling narrative will thrive in this evolving market.
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Frequently asked questions
100 years ago, in 1923, cheese was being mass-produced in factories. However, the process of making cheese remained the same as it had for thousands of years. Milk was separated into liquid whey and solid curds, usually by adding bacteria and rennet (a mix of enzymes from animal stomachs) to the milk, and then straining out the liquid. Salt was added for extra preservation, and the cheese was left to age.
By the early 20th century, cheese varieties such as cheddar, gouda, parmesan, and camembert were being produced in Europe. In the US, Limburger and Swiss cheese were being made in factories in Wisconsin.
100 years ago, cheese was being produced in Europe, the US, and China. In Europe, Italy had the most varieties of cheese, while in the US, cheese production was moving westward, towards Wisconsin. In China, cheese was being made in the Yunnan region.
In the last 100 years, the production of cheese has become more industrialised and efficient. The number of cheese factories has declined due to consolidation and the development of improved technology. The demand for cheese has also increased, leading to a rise in mass-produced, processed cheese.
While the methods of making cheese have largely stayed the same, the process has become safer with the advent of pasteurisation, which reduces the risk of spreading diseases such as tuberculosis and salmonellosis. Traditional cheesemaking methods are also being revived by small farmers and creameries across the US.
