Kamil Perry
Cheese glue, a type of glue made from cheese, is a fascinating and unusual adhesive. It is made by cutting soft cheese into small pieces and washing it with water in a mortar with a pestle until the water runs clear. The cheese is then thinned and soaked in cold water until hard, after which it is rubbed into tiny pieces and returned to the mortar to be pounded with a pestle. Quicklime is added to the mixture until it reaches the desired consistency. The result is an extremely strong, waterproof glue that was used in the Middle Ages to stick together altar tablets and door panels.
Cheese Glue Characteristics and Process
| Characteristics | Values |
|---|---|
| Materials | Old, skim-milk cheese, water, slaked lime, mortar and pestle |
| Process | Cut cheese into small pieces, wash with warm/hot water, rub into very small pieces, add to mortar and pestle with water and lime, mix until thick |
| Adhesive | Milk solids (casein) |
| Strength | Stronger than PVA |
| Use Cases | Fastening tablets of altars, altar and door panels, sculptures |
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What You'll Learn
Cheese glue is made from old, soft cheese
Cheese glue is a strong and long-lasting adhesive created from old, soft cheese. It is one of the oldest types of glue, with recipes for it being found from c. 1300. The process of making cheese glue is straightforward, but the resulting glue is fiddly to work with and has a strong smell.
To make cheese glue, you need to start with old, soft cheese. The cheese should be cut into small pieces and then soaked in water for two full days or more. The next step is to grind the cheese into a fine powder, which can be done on a marble stone. At this point, the cheese will have a viscid, turpentine-like texture.
To turn the cheese into glue, almost the same amount of quicklime or slaked lime should be added and ground together with the cheese. This mixture should be used immediately while it is still moist. It is a strong adhesive, especially for wood, and once it is dry, it cannot be dissolved by water or fire.
Cheese glue was used in the Middle Ages to repair marble statues and altars, and it is said that once dry, neither heat nor humidity can separate the glued pieces.
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The cheese is cut into small pieces and soaked in water
To make cheese glue, the first step is to cut the cheese into small pieces and soak them in water. Take old cheese—preferably skim-milk cheese—and cut it into little pieces. The cheese should be cut into small, thin pieces. The smaller the pieces, the more surface area is exposed, which will help the cheese absorb water and form a viscid mass. The cheese pieces are then soaked in water for two full days or more. This process of soaking softens the cheese and allows it to absorb moisture, which is necessary for the next steps of the cheese glue-making process.
The length of soaking depends on the consistency desired for the final glue. A longer soak will result in a softer, more pliable glue, while a shorter soak will yield a thicker, more viscous glue. The water temperature can also be adjusted to influence the soaking time. Warm water will speed up the process, while cold water will slow it down.
During the soaking process, the cheese pieces should be stirred occasionally to ensure even water absorption. This can be done with a wooden or metal spoon, or even by hand, making sure to wear gloves to protect the skin from the cheese's natural oils and enzymes. The water may start to cloud and become slightly viscous as the cheese releases its milk proteins. This is a normal part of the process and indicates that the cheese is beginning to break down and form the glue.
After the desired soaking time has passed, the cheese should be significantly softer and pliable. It is now ready for the next step of the cheese glue-making process, which involves rubbing and mixing the cheese to form a thick, cohesive mass. This traditional method of cheese glue preparation shows that with just a few simple ingredients and some patience, it is possible to create a strong and effective adhesive.
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The cheese is then rubbed or pounded into a viscid mass
To make cheese glue, you must start with old, skim-milk cheese. The cheese is cut into small pieces and washed with hot water in a mortar with a pestle, repeatedly pouring water over it until the water runs clear. The cheese is then thinned by hand and placed in cold water until it hardens. At this stage, the cheese is rubbed into very small pieces on a smooth wooden board using another piece of wood. The cheese is then returned to the mortar and carefully pounded with a pestle. Water mixed with quicklime or slaked lime is added to the mixture until it becomes thick.
The physical actions of rubbing and pounding are essential to this step. These actions help break down the cheese further, transforming it from small pieces into a cohesive and uniform mass. The rubbing and pounding actions require patience and persistence, as the cheese needs to be worked thoroughly to achieve the desired consistency. It is important to note that the cheese should be free of its rind before this step, as the rind is removed during the initial preparation of the cheese.
The goal of this step is to create a homogeneous mixture that can be easily combined with the other ingredients. By rubbing and pounding the cheese, it becomes more malleable and easier to work with. This process also helps to activate the cheese's adhesive properties, as the physical manipulation releases and combines the natural compounds within the cheese that contribute to its stickiness.
The transformation of the cheese into a viscid mass is a crucial step in the creation of cheese glue. It serves as the foundation for the final product, ensuring that the glue will have the necessary strength and durability. The viscid mass will ultimately determine the bonding capabilities of the cheese glue, allowing it to adhere objects together securely and resist separation due to heat or moisture.
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Powdered slaked lime is added to the mixture
Cheese glue is a type of adhesive made from cheese, water, and powdered slaked lime. To make the glue, you start by taking old, skim-milk cheese and cutting it into small pieces. The cheese rind is removed, and the cheese is rubbed with water and warmed until it forms a viscid mass. This mixture is then placed in a warm mortar and pounded carefully with a pestle. Water is repeatedly added and poured over the cheese until the water runs clear. The cheese is then thinned by hand and placed in cold water until it hardens. It is then rubbed into very small pieces on a smooth wooden board and returned to the mortar. At this stage, powdered slaked lime is added to the mixture. Water mixed with quicklime is added until the mixture reaches the desired consistency, becoming as thick as lees. This glue can be used to join pieces of wood or stone, such as altar tablets or door panels, and forms a strong bond that cannot be separated by heat or humidity.
The process of adding powdered slaked lime, or quicklime, to the cheese mixture is a crucial step in creating the adhesive properties of cheese glue. Quicklime, also known as calcium oxide, is a highly alkaline substance with a high pH level. When mixed with water, it undergoes an exothermic reaction, releasing heat and forming calcium hydroxide, commonly known as slaked lime. This slaked lime, in powdered form, is then incorporated into the cheese mixture. The alkaline nature of the slaked lime affects the cheese's protein structure, altering its chemical composition and causing the proteins to become more sticky and viscous. This transformation is essential for the adhesive properties of the glue, as it allows the cheese mixture to form a strong and durable bond with the surfaces being adhered.
The specific amount of powdered slaked lime added to the mixture may vary depending on the desired consistency and strength of the glue. It is important to gradually add the lime and carefully mix it to ensure a homogeneous mixture. The ratio of lime to cheese and water can be adjusted to achieve the optimal adhesive properties for the intended application.
The inclusion of powdered slaked lime in the cheese glue mixture also contributes to its longevity and resistance to environmental factors. Once the glued surfaces are dry, the bond formed is incredibly strong and durable. As noted by the monk Theophilus in 1100 AD, altar tablets fastened together with cheese glue "adhere together, that neither heat nor humidity are able to disjoin them." The alkaline nature of the slaked lime helps to create a stable and long-lasting adhesive that can withstand changes in temperature and moisture levels without losing its strength or integrity.
Overall, the addition of powdered slaked lime to the cheese mixture is a critical step in the creation of cheese glue. It transforms the cheese into a powerful adhesive with unique properties, allowing it to be used for various applications and providing a strong and long-lasting bond.
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The glue is strong, waterproof, and long-lasting
Cheese glue is a strong, waterproof adhesive that can be made from basic materials. The glue is created by cutting soft cheese into small pieces and repeatedly washing it with hot water in a mortar with a pestle until the water runs clear. The cheese is then thinned by hand and soaked in cold water until it hardens. It is then rubbed into a powder on a smooth wooden board and returned to the mortar, where it is carefully pounded with a pestle and mixed with water and quicklime until it reaches a thick consistency.
This natural glue is strong and durable, with the ability to withstand heat and humidity. In fact, according to the monk Theophilus in 1100 AD, "the tablets of altars, fastened together with this glue, after they are dry, so adhere together, that neither heat nor humidity are able to disjoin them." This suggests that cheese glue can form a strong and long-lasting bond between surfaces, making it an effective and reliable adhesive.
The strength and waterproof nature of cheese glue can be attributed to the presence of milk solids, also known as casein, which acts as the main adhesive. The process of adding water and allowing it to bubble, as well as the inclusion of baking powder, helps to curdle the milk solids and separate them, creating a strong bonding agent. The bubbling indicates that the glue is ready to use, and the addition of baking powder neutralises any remaining acid, acting as a binder.
Cheese glue has been used for centuries and is known for its durability and strength. It is even said to be stronger than PVA in destruction tests, highlighting its effectiveness as an adhesive. The process of making cheese glue has remained consistent, with records from as early as the 1300s providing similar instructions for its creation.
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Frequently asked questions
Cheese glue is an adhesive made from cheese, water, and quicklime.
To make cheese glue, cut soft cheese into small pieces and wash them with hot water in a mortar with a pestle, repeatedly pouring water over them until the water runs clear. Thin the cheese by hand and place it in cold water until it hardens. Rub the cheese into very small pieces on a smooth wooden board with another piece of wood, then return the cheese to the mortar and carefully pound it with the pestle. Add water mixed with quicklime until the mixture becomes thick.
Cheese glue is a strong and waterproof adhesive that can be used to join materials such as wood or stone. Once dry, the bond created by cheese glue is resistant to both heat and humidity.
