Randy Chandler
Cheese is a beloved food for many, with its variety, flavour, and versatility. It is made from milk, and the process of cheesemaking has been around for thousands of years. The earliest evidence of cheesemaking dates back to 5500 BCE in Poland, and 5200 BCE on the coast of Croatia. In the ancient world, cheese was made on farms, and the process was a closely guarded secret passed down through generations. Today, I will be discussing how cheese was made on the farm.
How was cheese made on the farm?
| Characteristics | Values |
|---|---|
| Date of origin | The earliest proposed date for the origin of cheesemaking is around 8000 BCE when sheep were first domesticated |
| Discovery | It is believed that cheese was discovered accidentally by storing milk in a container made from the stomach of an animal |
| First evidence | The earliest evidence of cheesemaking was found in what is now Kuyavia, Poland, and dates back to 5500 BCE |
| First factory | The first factory for the industrial production of cheese opened in Switzerland in 1815 |
| Large-scale production | Jesse Williams, a dairy farmer from Rome, New York, started making cheese using an assembly line and milk from neighbouring farms in 1851 |
| Ingredients | Milk, cultures, coagulants, salt, and other ingredients like spices, herbs, and wine |
| Milk types | Cow's milk, goat's milk, sheep's milk, buffalo's milk, camel's milk, horse milk, and yak's milk |
| Milk treatment | Milk is pasteurized or partially heat-treated to kill harmful bacteria and destroy pathogenic microorganisms |
| Starter culture | Bacteria are added to the milk to help it break down and form curds |
| Rennet | Rennet is added to help the milk thicken and curdle |
| Separation | Milk separates into solid curds and liquid whey, which is drained away |
| Moulding | Curds are cut into smaller pieces, cooked, and put into moulds to age or ripen |
| Salt | Salt is added to enhance flavour, regulate moisture content, and preserve the cheese |
| Equipment | Wash boiler, hoops made of hickory or white oak, cheese cloth, and a heavy beam filled with stones |
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What You'll Learn
The history of cheese-making
Ancient texts and archaeological evidence provide insights into the early history of cheese-making. Excavated clay sieves and shards of holed pottery from Poland, Croatia, and Switzerland, dating back over 7,000 years, suggest early cheese-making practices. Ancient Sumerian cuneiform texts from the early second millennium BCE also mention cheese. By the time of the Roman Empire, cheese-making was a common practice, with early Roman texts describing the diverse cheeses enjoyed by the Romans. Columella's *De Re Rustica* (c. 65 CE) provides a detailed description of the cheese-making process, and Pliny's *Natural History* (77 CE) devotes two chapters to the variety of cheeses consumed in the early Empire.
During the Middle Ages, cheese-making continued to flourish in Europe, with locales developing their own unique traditions and products. Most of the named cheeses known today, such as cheddar, Parmesan, Gouda, and Camembert, were first produced in Europe during this period. The spread of European imperialism and the colonisation of the Americas introduced cheese to new regions, and local cheeses began to develop in North and South America.
In the 19th century, cheese production in Europe and America began to shift from small-scale farm industries to large-scale factory production. The first cheese factory in the United States was established by Jesse Williams in 1851, using milk from neighbouring farms in an assembly-line fashion. This marked the beginning of the wholesale cheese industry, which saw phenomenal growth in the latter half of the 1800s. By the turn of the century, mass-produced rennet and pure microbial cultures further standardised cheese production, and factory-made cheese became the primary source of cheese in America and Europe.
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The process of making cheese
Firstly, milk is collected, typically cow's milk, although other types such as goat, sheep, or buffalo milk are also used in different parts of the world. The milk is then pasteurized, which involves treating it with heat to kill harmful bacteria and improve sanitation. This step is important as it destroys undesirable psychrophiles and other microorganisms that can affect the cheese-making process.
After pasteurization, a starter culture is added to the milk. These are bacteria that feed on the lactose sugar in the milk, converting it into lactic acid. This process of fermentation helps with curdling, preservation, and flavour development. Different types of starter cultures are chosen depending on the desired cheese variety.
Next, a coagulant is added to help the milk curdle and separate into solid curds and liquid whey. The coagulant can be an acid such as vinegar or, more commonly, rennet, an enzyme complex that replicates the naturally occurring rennin found in the stomachs of calves and other mammals. At this stage, the mixture is drained of whey, and the curds are cut into smaller pieces and cooked again.
Salt is then added to the cheese curds to enhance flavour, regulate moisture content, and aid in preservation. Some cheeses are ready at this stage, known as unripened or fresh cheeses, such as mozzarella, cottage cheese, and cream cheese. For other types of cheese, the cooked curds are put into moulds and left to age or ripen, with the duration depending on the variety. For example, mild cheddar is aged for 2-3 months, while extra sharp cheddar can be aged for up to a year.
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Cheese-making equipment
The equipment used for cheesemaking on a farm would have varied depending on the time period and location. Here is an overview of some typical cheese-making equipment:
Historical Cheesemaking Equipment:
In the early days of cheesemaking, especially in Europe and the United States during the 19th century, cheesemaking equipment was often adapted from household items or crafted from local materials. Here are some common tools and their uses:
- Boilers or Kettles: A large wash boiler or kettle was used to heat and mix milk during the cheesemaking process.
- Hoops: Hoops made of hickory or white oak splint were used to shape the cheese curds and drain the whey.
- Cheesecloth: A piece of linen or gunny sack served as a cheesecloth to filter and strain the curds and whey.
- Presses: Cheesemakers used presses to apply pressure and remove excess moisture from the cheese curds, helping to form and shape the cheese.
- Salt: Salt was used for preservation and flavouring, especially in warmer climates where cheese required more salt to prevent spoilage.
- Animal Skins and Organs: Before the use of ceramic or wooden containers, animal skins and inflated internal organs were used as storage vessels for transporting and preserving cheese.
- Clay Sieves: Excavated clay sieves (holed pottery) found in Europe and the Middle East suggest that these were used for straining and separating curds from whey.
Industrial Revolution and Factory Cheesemaking:
During the 19th century, with the onset of the Industrial Revolution, cheesemaking began to shift from farmhouses to factories, especially in the United States. This led to the development of more standardized equipment and processes:
- Assembly-line Production: Dairy farmer Jesse Williams pioneered assembly-line cheesemaking in 1851, using milk from neighbouring farms. This marked the beginning of large-scale, standardized cheesemaking.
- Pasteurization: The development of pasteurization techniques contributed to the uniformity of cheese produced in factories.
- Mass-Produced Rennet: By the 1860s, rennet, an essential ingredient in cheesemaking, was being mass-produced, further standardizing the process.
- Pure Microbial Cultures: By the turn of the 20th century, scientists were producing pure microbial cultures, ensuring consistent and standardized cheese production.
- Cheddar Dominance: Due to technological advancements and demand from England, Cheddar became the dominant variety of cheese produced in factories during the mid-19th century.
- Storage Solutions: As cheese became more accessible to the poorer classes, simple storage solutions like ceramic cheese dishes or cheese bells gained popularity to prolong the life of cheese in the home.
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The importance of cows
Cows are essential to the cheesemaking process. Bovines, including cows, produce about 83% of the milk and dairy products consumed by humans worldwide. The rest is represented by other species such as sheep, goats, and camels.
The quality and flavour of cheese heavily depend on the milk used to make it. Milk from grass-fed cows is considered to be of the highest quality. Cows that graze on grass year-round are healthier, happier, and live longer. They also produce more milk, which is said to have a broader flavour profile. Grass-fed cheese is also good for the environment as it supports sustainable and regenerative agriculture practices.
Different breeds of cows also make a difference to the quality of the cheese. For example, Montbéliarde cows from France are used for making outstanding French cheeses, while Swiss Brown cows are used for Gruyère. Some breeds have more lactic acid bacteria in their milk, which influences the cheesemaking process.
In the early days of cheesemaking, cows were a crucial first step. In the 1800s, Swiss immigrants in Wisconsin had to first procure cows and then equipment to make cheese. They also needed to accumulate enough cows to produce sufficient milk for cheesemaking. Today, the dairy industry in places like Green County, Wisconsin, continues to depend on the local dairy herds of cows.
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The different types of cheese
There are many different types of cheese, with estimates ranging from 500 to over 2,000 varieties worldwide. The International Dairy Federation, for example, recognizes around 500 different varieties. The different types of cheese can be grouped or classified according to various criteria, including length of ageing, texture, methods of making, fat content, animal milk used, and country or region of origin.
Cheese is typically made from the milk of cows, goats, sheep, or water buffalo. One of the most popular types of cheese is cheddar, which was first recorded around 1500. Other well-known varieties include Parmesan (first recorded in 1597), Gouda (1697), and Camembert (1791). These cheeses differ in terms of texture and flavour. For example, young cheddars are mild and creamy, while aged cheddars have a stronger, more complex flavour and a crumbly texture.
Mozzarella is another popular type of cheese, known for its versatility and delicious milky flavour. It is made by stretching the cheese curds and rolling them into balls, which are then packed in water to keep them fresh. Another Italian cheese, mascarpone, is similar to cream cheese and is known for its role in holding together the layers of tiramisu. It has a high butterfat content, resulting in a rich and creamy mouthfeel.
Blue cheese is a type of cheese with veins of mould created by bacteria, giving it a distinctive flavour and appearance. Gorgonzola, one of the oldest types of blue cheese, has a crumbly and soft texture, with a taste that can range from creamy to sharp. Another well-known cheese, Brie, has a smooth, soft middle and an edible rind. It is typically made with cow's milk and cream, resulting in a rich and luxurious flavour.
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Frequently asked questions
Cheese is made from milk. The most common type of milk used for cheesemaking is cow's milk, but goat's milk, sheep's milk, and buffalo's milk are also used.
Before the opening of the first cheese factory in 1815, cheesemaking was a local farm product. In the 19th century, Swiss immigrants in Wisconsin made cheese using cows they brought with them from Ohio. They used a wash boiler as a kettle, hickory or white oak splint for hoops, a gunny sack or linen for cheesecloth, and a heavy beam filled with stones as a press.
In 1620, cheese and cows were brought to North America by the Pilgrims on the Mayflower. In the 1850s, Jesse Williams, a dairy farmer from Rome, New York, began making cheese using milk from neighboring farms in an assembly-line fashion, marking the start of large-scale cheese production in the United States.
The process of cheesemaking varies worldwide and even across the United States. In general, milk is pasteurized to kill harmful bacteria, and then a starter culture is added to the milk to help it break down. Some cheeses use rennet, an enzyme complex, to help the milk thicken. The milk separates into curds and whey, a liquid that is drained away. The curds are cut into smaller pieces, cooked, and mixed with salt to help with drying and preservation. The amount of time the cooked curds are left to age depends on the type of cheese being made.
