Frederic Melton
The art of cheesemaking is believed to have originated in Europe, Central Asia, the Middle East, or the Sahara, and is thought to have first been developed over 7,000 years ago. While cheesemaking predates recorded history, the craft became incredibly widespread during the Middle Ages, with many popular cheeses such as Camembert, Cheddar, Parmesan, and Gruyère being developed at this time. In this context, it is worth noting that the famous French cheese Roquefort, which is made from sheep's milk and aged in local caves, is said to have been invented in 1070. During the Middle Ages, cheese was mostly served young and aged, and was available as fresh cheese during certain parts of the year, while hard or brined cheese was accessible year-round.
| Characteristics | Values |
|---|---|
| Common Ingredients | Sheep's milk, cow's milk |
| Cheese Types | Roquefort, Brie, Cheddar, Parmesan, Camembert, Gouda, Gorgonzola |
| Recipes | Tart de Bry, Lasagne |
| Trade | Long-distance trade collapsed, cheese was sold locally |
| Price | Half a penny per pound |
| Availability | Fresh cheeses were seasonal, hard or brined cheeses were available year-round |
| Production | Monasteries and manor houses, commercially by Benedictine monks |
| Techniques | Raw milk, natural cycles of animals and seasons, aged in caves |
| Consumption | Served young and aged |
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What You'll Learn
Common ingredients and processes
Cheese was a staple food during the Roman Empire, and cheesemaking techniques were inherited by many European countries during the Middle Ages. The word "cheese" in Germanic, Celtic, and Romance languages is derived from the Latin "caesus".
Sheep's milk was the main ingredient for cheese in the earlier Middle Ages, with cow's milk largely replacing it by the 14th century. This shift was due to problems in the wool industry and outbreaks of disease affecting English sheep flocks in the late 13th and 14th centuries. The milk was likely stored and transported in bladders made from ruminants' stomachs, which naturally contain rennet, encouraging curdling.
Cheese was made using raw milk, as pasteurization was only invented in the 19th century. Fresh cheeses were seasonal, while hard or brined cheeses were available year-round. Cheeses were typically consumed locally, as they were produced, with large wheels of alpine cheeses aging for 4-6 months.
Cheese was also classified based on its age, with both young and aged varieties being served. Medieval French autumn-milk cheeses, made from "milk of pastured cows", were called "fromages de gain". These cheeses were likely used in dishes such as Tart de Brie and Lasagne, indicating that they were matured and consumed in the winter.
In Germany, cheese was made from quark, a byproduct of butter-making, when there was a surplus of milk. This secondary nature of cheese production was due to the importance of butter in Germany and the surrounding cattle-raising regions.
The advancement of cheesemaking led to the development of popular cheeses such as Camembert, Cheddar, Parmesan, and Gruyère during the Middle Ages. These cheeses were produced in locales that encountered unfamiliar neighbours with their own cheese-making traditions, leading to a diversity of cheese types.
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Trade and availability
Geography and Climate
The availability of milk, crucial for cheese-making, was influenced by geography and climate. In medieval England, for instance, Hertfordshire was a prominent area for dairy production, including cheese and butter. The commercial success of this region was linked to its proximity to London, creating lucrative market opportunities. Similarly, the climate in Europe, cooler than in the Middle East, meant that European cheeses required less salt for preservation, resulting in an environment conducive to the growth of useful microbes and moulds, which gave aged cheeses their distinct flavours.
Cultural Practices and Trade
The Middle Ages saw the expansion of trade routes, which played a significant role in the availability and popularity of cheese. As trade routes expanded, cheeses travelled beyond monastery walls and gained favour in royal courts and among commoners. Monks were pivotal in this process, not only preserving and advancing cheese-making techniques but also contributing to the commercialisation of cheese. They actively sold surplus stock, and their strict rules ensured that consistent cheese-making methods were passed down, maintaining quality and authenticity.
Cheese as a Staple
Cheese became integral to diets during the Middle Ages, offering sustenance and flavour, especially amidst scarce resources. Its efficiency in preserving milk, one of the best sources of nutrients, made it a valuable commodity for storage during winters or for trade. While it was initially disregarded as peasant fare, unsuitable for noble tables, cheese eventually became a staple of long-distance commerce, reflecting its growing availability and acceptance across social strata.
Diversity of Cheese Types
The Middle Ages witnessed the development of numerous iconic cheeses, such as Camembert, Roquefort, and Gouda, each reflecting regional traditions and artisanal expertise. The diversification of cheese types was also influenced by locales developing their unique traditions and products. For example, the first record of several popular cheeses dates back to the Middle Ages or early modern era: Gorgonzola in 897, Roquefort in 1070, and Parmesan in 1579. These records indicate the growing diversity and availability of cheese varieties during this period.
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Cheese varieties and recipes
The craft of cheesemaking became incredibly widespread during the Middle Ages, with many popular cheeses such as Camembert, Cheddar, Parmesan, and Gruyère being developed at this time. The first record of many of the named cheeses known today dates back to the late Middle Ages. For instance, the existence of Cheddar was recorded in the 1500s, Parmesan production began in 1597, Gouda in 1697, and Camembert in 1791.
Cheese in the Middle Ages was made with raw milk, as pasteurization was only invented in the 19th century. Fresh cheeses were only available during certain times of the year, while hard or brined cheeses were available year-round. People typically only had access to locally produced cheeses. In Northern Germany, for example, cheesemaking occurred when there was a surplus of milk and when market conditions did not favor fresh milk or butter. In the early Middle Ages, sheep's milk was the main ingredient for cheese, but by the 14th century, cow's milk had become more common.
Monasteries and Benedictine houses played a significant role in the commercialization of cheese production, as they were able to sell their surplus stock. The Viandier of Taillevent, a 14th-century collection of recipes by Guillaume Tirel (alias Taillevent), includes several recipes for fromage de gain, a creamy cheese made from the milk of pastured cows. Medieval French autumn-milk cheeses were called 'fromages de gain', meaning 'cheese produced after harvest'.
One example of a medieval recipe featuring cheese is Tart de Brie, an open pastry tart made with Brie cheese. Another dish mentioned in medieval sources is Lasagne, which may have been a winter dish using matured autumn-made cheese.
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Religious influence
Religion played a significant role in the development of cheese-making during the Middle Ages. Monasteries became centres of culinary innovation, with monks pioneering new techniques and crafting various cheese types that are still made today. The era saw the rise of iconic cheeses like Camembert, Roquefort, and Gouda, each reflecting the regional traditions and artisanal expertise of the monks.
Monastic traditions were pivotal in the history of cheese-making during this period. Monasteries served as hubs of cheese production, with monks from different orders, such as the Benedictines, intensively producing and selling cheese. They perfected the art of cheesemaking, experimenting with different milk types and bacterial flora unique to their regions. The identification of monks with cheese has persisted through modern marketing labels.
The Christian monks' dedication to cheese-making can be attributed to several factors. Firstly, cheese was an integral part of the medieval diet, providing sustenance and flavour amidst scarce resources. By producing cheese, the monks could ensure a consistent food supply for themselves and the surrounding communities. Additionally, the Christian principle of hospitality, as outlined in the Bible, may have influenced the monks to share their cheese with travellers and the less fortunate.
Moreover, the Christian calendar, with its fasting and feasting seasons, would have influenced cheese production. During Lent and other fasting periods, monks would have abstained from eating meat, making cheese an important source of protein. As a result, they would have focused on producing larger quantities of cheese or developing new varieties to supplement their meals.
The Christian monks' influence on cheese-making extended beyond the Middle Ages. The techniques and recipes they developed were shared with local communities, contributing to the diversification of cheese types across Europe. The association of certain cheeses with specific monastic orders, such as Münster with the monks of Münster Abbey, further solidified the connection between religion and cheese-making.
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Social status
Cheese was disregarded as "peasant fare" and inappropriate for the tables of the nobility during the Middle Ages. It was also deemed harmful to one's health. However, it was a staple of long-distance commerce. Charlemagne's encounter with an edible rind white cheese is recorded as one of the anecdotes in Notker's Life of the Emperor.
Monks, particularly Benedictines, were at the forefront of making cheese production more commercially oriented. They were able to sell surplus stock. In 1411, King Charles VI of France declared that only the people of Roquefort-sur-Soulzon could sell cheese under the name of "Roquefort", which is considered the first instance of a legally protected designation of origin.
Cheese-making was a difficult business that often required specialized equipment. The maturation of hard cheeses, which were the most common, could take a long time and needed the right temperature and conditions. Cheese-making cooperatives were an early solution to this problem.
In Germany, cheesemaking occurred only when there was a surplus of milk and when market conditions did not favor fresh milk or butter. It was secondary to butter-making, which was vital due to the absence of vegetable oils.
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Frequently asked questions
Many popular cheeses today were first recorded in the Middle Ages, including Gorgonzola in 897, Roquefort in 1070, Cheddar in 1500, Parmesan in 1579, and Gouda in 1697.
In the early Middle Ages, sheep's milk was the main ingredient for cheese. By the 14th century, cow's milk had largely replaced sheep's milk. In Germany, most traditional cheeses were made from quark, a byproduct of buttermaking.
Cheesemaking techniques in the Middle Ages were broadly similar to those used to make non-processed cheeses today. However, without modern advantages in shelf-stability and transport infrastructure, fresh cheeses were only available seasonally. Hard or brined cheeses could be made available year-round.
