Andy Montoya
Cheese is a beloved food product that is enjoyed in various forms all over the world. The production of cheese predates recorded history, with the earliest proposed dates for the origin of cheesemaking ranging from around 8000 BCE when sheep were first domesticated. There is no conclusive evidence of where cheesemaking originated, but it is believed to have emerged in Europe, Central Asia, the Middle East, or the Sahara. Today, cheese is produced in numerous countries, with each region boasting its own unique traditions, techniques, and flavours.
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What You'll Learn
- The origins of cheese are unknown but it may have first been made in Europe, Central Asia, the Middle East, or the Sahara
- The first cheese factory was built in Switzerland in 1815
- Wisconsin produces the most cheese of all US states
- Britain has approximately 700 distinct local cheeses
- Cheese has been produced in China since the Ming Dynasty
The origins of cheese are unknown but it may have first been made in Europe, Central Asia, the Middle East, or the Sahara
The origins of cheese are unknown, but it may have first been made in Europe, Central Asia, the Middle East, or the Sahara. The production of cheese predates recorded history, beginning well over 7,000 years ago. There are several theories about how cheese was discovered, with the most popular one being that it was an accidental by-product of storing milk in containers made from animals' stomachs. These stomachs contain rennet, an enzyme that causes milk to separate into curds and whey. One such legend claims that an Arab or Arabian merchant travelling across the desert stored milk in a pouch made from a sheep's stomach and discovered cheese when he stopped to drink some hours later.
Another theory suggests that cheese was first made in the "Fertile Crescent", an area between the Tigris and Euphrates rivers in present-day Iraq, around 7,000 BCE when animals were first domesticated. The earliest direct evidence for cheesemaking has been found in excavated clay sieves (holed pottery) over seven thousand years old in Kujawy, Poland, and the Dalmatian coast in Croatia. Similar shards of holed pottery, hypothesized to be cheese strainers, were also found in Switzerland and date back to roughly eight thousand years ago.
Cheese-making was known in Europe at the earliest level of Hellenic myth, and ancient Greek mythology credited Aristaeus with the discovery of cheese. According to Pliny the Elder, cheese became a sophisticated enterprise at the start of the ancient Roman era, and during this time, valued foreign cheeses were transported to Rome to satisfy the tastes of the social elite. Pliny's Natural History (77 CE) describes the diversity of cheeses enjoyed by the Romans of the early Empire, with the best cheeses coming from the villages near Nîmes.
Cheese production was also prevalent in Egypt, with the oldest known cheese from Egypt discovered in the Saqqara necropolis, dating back around 3,200 years. Earlier remains identified as cheese were found in an Egyptian tomb dating around 2900 BCE, and visual evidence of Egyptian cheesemaking was found in Egyptian tomb murals made in approximately 2000 BCE.
In the centuries after the fall of Rome, the advancement of cheesemaking in Europe was slow, and it was disregarded as peasant fare, inappropriate for the noble tables, and even considered harmful to one's health during the Middle Ages. However, cheesemaking continued to be made and improved by monks in the monasteries of Europe. During the ancient Rome era, cheese-making was introduced to England by the Romans and later by the Anglo-Saxons, who named a village by the River Thames "Ceswican", meaning "Cheese Farm".
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The first cheese factory was built in Switzerland in 1815
The origins of cheese can be traced back to ancient times, with the earliest proposed dates for cheesemaking ranging from around 8000 BCE when sheep were first domesticated. There is no conclusive evidence of where cheesemaking originated, but it is believed to have emerged in Europe, Central Asia, the Middle East, or the Sahara. The production of cheese was likely discovered accidentally due to the storage of milk in animal skins or inflated internal organs, causing the milk to curdle and separate into curds and whey.
In 1815, a significant development in the history of cheesemaking took place with the establishment of the world's first commercial cheese factory in Switzerland. Rudolf Emanuel von Effinger, the lord of Kiesen Castle near Thun, built this factory, marking the beginning of mass industrialisation for cheese production. The introduction of industrial processing led to the standardisation of cheese types, which were then introduced to new regions around the world, including Asia, Africa, and South America.
Switzerland has a long history of dairy farming and cheesemaking, particularly in the Alpine valleys and foothills. The country had already been mentioned in ancient texts for its cheese, such as the first-century reference by Roman historian Pliny the Elder, who described "Caseus Helveticus," the cheese of the Helvetians, who populated present-day Switzerland.
The Swiss cheese industry experienced a boom in the 19th century, known as "the great age of cheese," with entrepreneurs investing heavily in cheese production and export. This period saw the shift from Alpine cheese dairies to valley dairies in the Central Plateau, with the Fribourg area becoming a notable centre for cheese production from 1832 onwards.
The knowledge and techniques of cheesemaking spread globally, with Swiss immigrants bringing their expertise to new lands. For example, in 1845, immigrants from the canton of Glarus in Switzerland settled in Green County, Wisconsin, and contributed to the state's thriving cheesemaking industry. Wisconsin became a leader in dairy and cheesemaking, known for its high-quality American, international, and Artisan cheeses, with over 600 varieties.
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Wisconsin produces the most cheese of all US states
Cheese is a dairy product made from the milk of cows, buffalo, goats, or sheep. The process of making cheese involves coagulating the milk protein casein, separating the solid curds from the liquid whey, and pressing them into the finished cheese. There are numerous varieties of cheese, with over 500 types recognised by the International Dairy Federation.
Cheese is produced all over the world, with a long history of cheesemaking in Europe, the Middle East, Central Asia, and the US. In the US, Wisconsin is the top cheese-producing state, accounting for 25% of the country's cheese. Wisconsin has a rich history of cheesemaking, with European immigrants settling in the state in the 19th century and establishing dairy farms. Today, Wisconsin has over 1,200 licensed cheesemakers and more than 120 cheese plants, producing over 350 varieties of cheese. The state has stringent standards for cheesemaking and is known for its high-quality cheese.
Wisconsin's cheesemaking tradition dates back to 1841 when Anne Pickett established the state's first commercial cheese factory. By the early 20th century, Wisconsin had become the top cheese-producing state in the US, surpassing New York and Ohio. In recent years, Wisconsin has continued to expand its cheese production, reaching 2.6 billion pounds in 2010 and 2.9 billion pounds in 2014. The state's cheese industry is an integral part of its economy and culture, with cheese-making skills passed down through generations.
Wisconsin's success in cheese production can be attributed to several factors. The state has a large number of dairy farms, with approximately 11,000 farms and 1.27 million cows producing an ample milk supply. Wisconsin cheesemakers use around 90% of this milk to create their cheese. Additionally, the state has a long history of dairy farming and cheesemaking, with skilled and licensed cheesemakers who follow rigorous standards. The mild climate in Wisconsin also provides ideal conditions for dairy farming, contributing to the state's cheese-making prowess.
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Britain has approximately 700 distinct local cheeses
The origins of cheese can be traced back to ancient times, with the earliest proposed dates for cheesemaking ranging from around 8000 BCE when sheep were first domesticated. There is no conclusive evidence of where cheesemaking originated, but it is believed to have emerged in Europe, Central Asia, the Middle East, or the Sahara. The production of cheese was likely discovered accidentally by storing milk in a container made from the stomach of an animal, causing the milk to curdle and separate into curds and whey due to the rennet in the stomach.
Over time, cheesemaking spread and evolved around the world, with different regions developing their own distinct varieties and techniques. Britain, in particular, has a rich history of cheesemaking and is known for its diverse range of local cheeses. According to the British Cheese Board, there are approximately 700 distinct local cheeses produced in the UK. This impressive variety showcases the country's long-standing tradition of cheesemaking and highlights the creativity and craftsmanship of British cheesemakers.
Among the hundreds of British cheeses, some have gained recognition for their unique characteristics. For instance, the Shropshire Blue cheese, a blue cheese made from pasteurized cow's milk and vegetable rennet, won the Best British Cheese award at the 2020 Virtual Cheese Awards. Another notable example is the Dorset Blue Vinney, a traditional blue cheese made from skimmed cow's milk in Dorset, England. This hard and crumbly cheese is protected under the Geographical Indication status, ensuring the authenticity and origin of its production near Sturminster Newton.
In addition to these award-winning cheeses, Britain offers a wide range of cheeses with different textures, flavours, and production methods. For instance, the Lincolnshire Poacher, a hard unpasteurized cow's milk cheese with a granite-like rind, is crafted on Ulceby Farm in Lincolnshire. Another variety, the Red Leicester, is an English cheese similar to Cheddar but with a crumblier texture. It has been coloured orange since the 18th century by adding annatto extract during its manufacture.
Britain's diverse cheese landscape, with its approximately 700 local cheeses, not only showcases the country's culinary heritage but also contributes to its cultural identity. Each cheese tells a story of tradition, innovation, and the dedication of cheesemakers who have perfected their craft over generations.
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Cheese has been produced in China since the Ming Dynasty
The origin of cheesemaking is unknown, with no conclusive evidence indicating where it began. It is believed to date back to around 8000 BCE when sheep were first domesticated. The earliest archaeological evidence of cheesemaking was found in excavated clay sieves in what is now Poland and Croatia, and these are over 7000 years old.
There was a widespread cheese culture in China from at least the Tang Dynasty (618-907 CE). These were not rennet cheeses but were either yoghurt or acidic cheeses. Dairy was a regular part of China's medieval diet, and cheese continued to be available across the country for centuries. A number of Chinese books from the 1500s include recipes for making cheese by adding acid to milk, as well as cheese-based recipes for dishes such as stews, steamed dishes, and pastries.
In the present day, cheese is not a staple of the diet in most of Asia, and in China, it is still considered an exotic Western ingredient. However, in the tourist town of Dali, in southwestern China, a type of cheese called ru shan or "milk fans" is grilled over coals and served with rose petal jam.
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Frequently asked questions
There is no conclusive evidence indicating where cheese-making originated, but it was likely first made in Europe, Central Asia, the Middle East, or the Sahara. The earliest direct evidence for cheesemaking is found in excavated clay sieves (holed pottery) over seven thousand years old, in Kujawy, Poland, and the Dalmatian coast in Croatia.
There is no clear answer to this question, but it is likely either France, Italy, or the United States. France and Italy have around 400 distinct local cheeses each, while the United States has over 400 types of cheese, including regional varieties like Vermont cheddar, Wisconsin Colby, and California Monterey Jack.
In 2023, Germany was the largest exporter of cheese worldwide, with exports amounting to a value of 6.5 billion US dollars. The Netherlands came in second, with 5.7 billion dollars in cheese exports.
