Andy Montoya
Cheese is a beloved food with a rich history that dates back to ancient times. The exact origins of cheese are unknown, but it is believed to have originated over 7,000 years ago in the Middle East, Asia, or Africa. The practice of cheesemaking has since spread worldwide, with Europe becoming a prominent centre for cheesemaking and the development of various techniques and varieties. The process of cheesemaking has evolved over time, from the accidental discovery of curdling milk in animal stomachs to the modern-day production of mass-produced and artisanal cheeses.
| Characteristics | Values |
|---|---|
| Origin | The origin of cheese is unknown, but it is believed to have originated in the Middle East, Asia, Africa, or Europe. |
| Invention | Cheese was likely discovered by accident due to the storage of milk in animal stomachs or bladders, which contain rennet, causing the milk to curdle. |
| Ancient Evidence | Pictorial evidence of cheesemaking was found in Mesopotamia, dating back to 3000 BCE. Sumerian records and Greek mythology also mention cheese, dating back to 4000 BCE. |
| Ancient Cheeses | Ancient cheeses were likely soft, fresh, and heavily salted. They may have been similar in texture to feta or cottage cheese. |
| Ancient Consumption | Cheese was consumed in ancient times by various civilizations, including the Romans, Greeks, Incas and Andean cultures |
| Ancient Trade | Cheese became a staple of long-distance commerce and was included in the supplies of the Mayflower voyage to America in 1620. |
| Ancient Europe | Cheese was introduced to Europe by travelers from Asia. It was considered a peasant food during the Middle Ages and was improved upon by monks in monasteries. |
| Ancient China | Milk cakes, a form of pressed cheese, were considered a delicacy in parts of southern China during the Ming dynasty (14th-17th centuries). |
| Ancient Africa | Dairying has occurred in Africa since ancient times, with nomadic farmers grazing cattle in the Sahara Desert as early as 5000 BCE. Traditional fermented dairy foods are still consumed today. |
| Ancient America | Local cheeses have been developed in North and South America since European colonization. |
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What You'll Learn
The origins of cheese
Cheese was likely discovered by accident, as a result of storing and transporting milk in bladders made from ruminants' stomachs, which contain rennet, an enzyme that causes curdling. The heat of the sun would have naturally curdled the milk, separating it into curds and whey. The curds were then strained and salt was added for preservation, resulting in what we now know as "cheese".
Ancient legends support this theory, with one tale describing an Arabian merchant who filled a pouch made from a sheep's stomach with milk before setting out on 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. That night, the merchant found that the whey satisfied his thirst, and the cheese (curds) had a delightful flavour that satisfied his hunger.
Cheese was also mentioned in Sumerian records and Greek mythology, dating back to 4,000 BCE, and pictorial evidence of cheesemaking was found in a frieze at the Temple of the Great Goddess of Life, Ninhursag, in Mesopotamia, dating back to 3,000 BCE. By the time of ancient Rome, cheese making was already considered an art form, with the Romans enjoying a wide variety of cheeses.
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How ancient cheese was stored
The origins of cheese and cheesemaking predate recorded history, and there is no conclusive evidence indicating where cheesemaking originated. However, some of the earliest-known examples of writing, in the form of accounts of cheese and butter stores, were found on clay tablets in Mesopotamia, in the city of Ur, around 3000 BCE. The earliest direct evidence for cheesemaking is now being found in excavated clay sieves (holed pottery) over seven thousand years old, for example in Kujawy, Poland, and the Dalmatian coast in Croatia.
Ancient cheese was stored in a variety of ways, depending on the region and the type of cheese. In general, hard, salty cheeses can be stored for longer periods, especially in cool, dry conditions. In Europe, where the climate is cooler than in the Middle East, less salt was required for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and moulds, giving aged cheeses their pronounced and interesting flavours.
In ancient Greece, Homer's Odyssey (8th century BCE) describes the monstrous Cyclops making and storing sheep's and goats' milk cheese. The text mentions cheese racks, indicating that cheese was stored on these racks, presumably in a cool, dry place, such as a cave or cellar.
In ancient Rome, cheese was stored in granaries or horrea, where low temperatures and ventilation helped to preserve fresh and salted meats, vegetables, olive oil and wine, in addition to cheese.
In other ancient cultures, such as Egypt and China, cheese was also stored in cool, dry places, such as underground storage areas or cellars.
The Ancient History of Cheese
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How ancient cheese was made
The origins of cheese-making are a mystery, but it is believed to have originated around 7000 BCE in the "Fertile Crescent" between the Tigris and Euphrates rivers, in what is now Iraq. The practice of dairy farming and drinking milk is thought to have originated in the Middle East, Asia, and Africa, and cheese was likely discovered by accident as a result of storing and transporting milk in bladders made from ruminants' stomachs, which contain rennet, an enzyme that causes milk to curdle.
Ancient cheese was likely made by curdling milk, either with the help of rennet or through acid-heat coagulation, and then straining the resulting curds. Salt was then added for preservation, resulting in a hard, salted cheese. This type of cheese was better suited for hot climates and could be stored for longer periods. In cooler climates, such as Northern Europe, less salt was needed for preservation, resulting in creamier cheeses.
Cheese was mentioned in Sumerian records and Greek mythology, dating back to 4000 BCE, and was also enjoyed by the ancient Romans, who considered cheese-making an art form. The earliest pictorial evidence of cheese-making was found on a frieze at the Temple of the Great Goddess of Life, Ninhursag, in Mesopotamia, dating back to 3000 BCE. These early cheeses would have been soft, fresh, and heavily salted, with a texture similar to feta or cottage cheese.
Cheese-making spread throughout Europe, with Italy becoming the centre of European cheese-making in the 10th century. During the Middle Ages, cheese-making was improved by monks in the monasteries of Europe, and cheeses such as cheddar, parmesan, and camembert were invented. Cheese-making was also practised in other parts of the world, such as China, India, and South America, with local variations developing over time.
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How ancient cheese tasted
The production of cheese predates recorded history, and it is believed to have originated in Europe, Central Asia, the Middle East, or the Sahara. The earliest cheeses were likely sour and salty, similar in texture to rustic cottage cheese or present-day feta. These cheeses were either consumed fresh, preserved in pots with salt and stored underground, or dried in the sun.
Ancient Egyptian cheese, approximately 3,000 years old, was discovered in the Saqqara necropolis near Egypt. Made from sheep and goat's milk, it had a whitish solid mass and traces of brucellosis bacteria. This discovery provided valuable insights into the taste and composition of ancient cheese.
In ancient China, cheese was also buried with mummies, and it contained Lactobacillus and Saccharomycetaceae yeasts, commonly found in kefir, a fermented dairy beverage. This indicates that the ancient Chinese intentionally included specific microorganisms in their cheese, potentially influencing its taste and preservation.
Additionally, ancient Roman cheese is known to have been aged and stored, with town centers dedicated to smoking cheese. The French are believed to have learned cheesemaking from the Romans, further spreading and evolving the craft.
The art of cheesemaking was also prevalent in ancient Greece, as mentioned in Homer's Odyssey (late 8th century BC). It describes the Cyclops producing and storing sheep's and goat's milk cheese: "His cheese-racks were loaded with cheeses, and he had more lambs and kids than his pens could hold [...] When he had so done he sat down and milked his ewes and goats, all in due course, and then let each of them have her own young. He curdled half the milk and set it aside in wicker strainers."
Overall, the taste of ancient cheese varied across different regions and cultures, but it played a significant role in the development of civilizations and continues to evolve, with new techniques and flavors being discovered and cherished.
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How ancient cheese spread
The origins of cheese and the practice of dairy farming stretch back to ancient times in the Middle East, Asia, and Africa. The production of cheese predates recorded history, beginning over 7,000 years ago, around the time animals were first domesticated. The earliest direct evidence for cheesemaking is now being found in excavated clay sieves (holed pottery) over seven thousand years old, for example in Poland and Croatia. Shards of holed pottery found in Switzerland date back to roughly eight thousand years ago and are hypothesized to be cheese strainers.
There is no conclusive evidence indicating where cheese-making originated, but it is believed to have spread from Asia to Europe. In Europe, cheesemaking was considered an art form during the Roman Empire, and the Romans introduced cheesemaking to England. After the fall of Rome, the art of cheesemaking in Europe was slow to develop, and cheese was disregarded as peasant fare and inappropriate for noble tables. During the Middle Ages, from the decline of the Roman Empire until the discovery of America, cheese was made and improved by monks in European monasteries.
In the 7th century CE, the Saracens travelled from North Africa to invade France's Loire Valley, bringing their goats and cheesemaking with them. The region is now known for its brainlike, wrinkly-rinded goat's cheeses. In the 10th century, Italy became the cheesemaking centre of Europe, and by the 11th century, Roquefort was mentioned in the ancient records of the monastery at Conques, France.
In the 17th century, cheese production began in the United States as immigrants from Europe brought their dairy farming skills with them. The first cheese factory in the United States was built in 1851 in Oneida County, New York, and by 1880, there were nearly 4,000 dairy factories nationwide. The demand for cheese continued to grow, and by the 1970s, total natural cheese production had reached over 6 billion pounds. Today, the United States produces over 6 billion pounds of natural cheese annually, with more than one-third of all milk produced being used for cheese manufacturing.
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Frequently asked questions
Cheese-making is an ancient practice that predates recorded history, beginning over 7,000 years ago.
There is no conclusive evidence of where cheese-making first began, but it was likely in Europe, Central Asia, the Middle East, or the Sahara.
Ancient cheese was made by curdling milk with rennet, an enzyme found in the stomachs of ruminants, and then straining and salting the resulting curds.
Ancient cheese likely tasted salty and slightly sour, with a texture similar to feta or cottage cheese.
Traditional cheeses similar to the earliest varieties are still produced in Turkey, such as Lor and Çökelek.
