Patrick Oconnell
Cheese is a global phenomenon and one of the most popular dairy products worldwide. The exact time and place of its first creation remain unknown, but it is believed to have originated over 7,000 years ago, with the earliest direct evidence of cheesemaking found in excavated clay sieves in Poland and Croatia, dating back more than 7,000 years. The production of cheese is believed to have begun with the domestication of animals, particularly sheep, and the use of their stomachs and organs for storing and transporting milk, resulting in the accidental discovery of cheese through the curdling process.
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What You'll Learn
The origins of cheese are unknown, but it may have been made by accident
According to an ancient legend, the first cheese was made by accident by an Arabian merchant. The merchant is said to have put his supply of milk into a pouch made from a sheep's stomach as he set out on a journey across the desert. The rennet in the lining of 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 quenched his thirst, and the cheese (curds) satisfied his hunger.
Another theory suggests that cheese was first discovered around 8,000 BC when sheep were first domesticated. The leak-proof stomachs and other bladder-like organs of animals were often used to store and transport milk and other liquids. Without refrigeration, the residual rennet in the stomach lining, combined with warm summer heat, would have naturally curdled the milk to produce the earliest forms of cheese. These milk curds were then strained, and salt was added for extra preservation, resulting in what we now know as "cheese."
Cheese may also have originated as a method of preserving milk. Hard, salted cheese is the only form in which milk can be kept in a hot climate. Dairying existed around 4,000 BC in the grasslands of the Sahara, and cheese produced in this region would have required a significant amount of salt to preserve it. As cheesemaking spread to cooler climates, such as Northern Europe, less salt was needed for preservation, leading to the development of creamier, milder varieties of cheese.
The earliest written evidence of cheese is in Sumerian cuneiform texts from the early second millennium BC. Archaeological evidence for cheesemaking in Egypt dates back about 5,000 years, with the oldest known Egyptian cheese discovered in the Saqqara necropolis, dating back around 3,200 years. Visual evidence of Egyptian cheesemaking has also been found in tomb murals made around 2,000 BC. During the ancient Rome era, cheese became a sophisticated enterprise, with valued foreign cheeses being transported to Rome to satisfy the tastes of the social elite.
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The first cheese was likely created around 8000 BC
The origin of cheese is a mystery. No one knows who made the first cheese or when it was made. However, it is believed that the first cheese was likely created around 8000 BC, around the time when sheep were first domesticated.
The enzyme rennet, used to make cheese, is naturally present in the stomachs of ruminants. Animal skins and internal organs were already being used to store and transport milk and other liquids. The combination of rennet, milk, and warm temperatures could have resulted in the earliest form of cheese. The milk curds were strained, and salt was added for preservation, creating what we now know as "cheese".
The production of cheese predates recorded history, beginning well over 7,000 years ago. The earliest direct evidence for cheesemaking is from excavated clay sieves (holed pottery) over seven thousand years old, found in Poland and Croatia. Shards of holed pottery, hypothesized to be cheese strainers, were also found in Switzerland and date back to roughly eight thousand years ago.
Cheese was likely discovered accidentally by early farmers. An ancient legend describes an Arabian merchant who put his supply of milk into a pouch made from a sheep's stomach. 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 curds (cheese) had a delightful flavor that satisfied his hunger.
As the art of cheesemaking spread to the cooler climates of Northern Europe, less salt was needed for preservation, leading to the creation of creamier, milder varieties of cheese. Europe, during the Middle Ages, saw the invention of aged, ripened, and blue cheeses. Many of the cheeses that we are familiar with today, such as cheddar, gouda, parmesan, and camembert, were first produced during this time.
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Early cheese was made by storing milk in animal stomachs
The exact origins of cheese are unknown, but it is believed to have been discovered around 8000 BC, coinciding with the domestication of sheep. The first cheese may have been made by storing milk in animal stomachs.
Animal stomachs and bladder-like organs were often used to store and transport milk and other liquids. Without refrigeration, the residual rennet in the stomach lining, combined with warm temperatures, would have naturally curdled the milk, producing the earliest forms of cheese. These milk curds were strained, and salt was added for preservation, resulting in what we now know as "cheese".
Ancient records suggest that cheese-making dates back more than 4,000 years. According to an ancient legend, an Arabian merchant accidentally created cheese by storing milk in a pouch made from a sheep's stomach during 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.
Another theory suggests that cheese was discovered through the addition of either fruit juice or salt to milk for preservation, both of which can cause mild curdling.
Cheese-making is believed to have originated in Europe, Central Asia, the Middle East, or the Sahara. The earliest direct evidence of cheesemaking has been found in excavated clay sieves (holed pottery) over 7,000 years old in Poland, Croatia, and Switzerland. Visual evidence of Egyptian cheesemaking was discovered in tomb murals dating back to approximately 2000 BC.
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The first cheese factories opened in the 19th century
The origins of cheese-making are difficult to trace, but it is believed to date back more than 4,000 years. According to ancient records, an Arabian merchant is said to have accidentally created cheese by storing milk in a pouch made from a sheep's stomach. The rennet in the pouch, combined with the sun's heat, separated the milk into curds and whey.
Cheese-making spread across Europe and became an established food, with the practice reaching England via the Romans. In the 19th century, cheese production in the United States was still largely a local farm industry. However, this began to change with the opening of the first cheese factories.
The first cheese factory in the United States was established by Jesse Williams in Oneida County, New York, in 1851. As the US population grew, so did the demand for cheese, and the industry expanded westward, with Wisconsin becoming a focal point due to its rich farmlands. Swiss immigrants settled in Green County, Wisconsin, in 1845, and they played a pivotal role in the development of foreign cheese production in the region.
The first cheese factory in Green County, Wisconsin, was opened by Nicholas Gerber in 1868. This factory, located in a small log house southwest of New Glarus, marked the beginning of the Farmer Factory system, where farmers would deliver their milk to a central facility for cheese production. By 1869, Gerber had established the first Swiss cheese factory in Wisconsin, located between Monticello and New Glarus.
The success of these early cheese factories in Wisconsin set the stage for the industry's rapid growth. By 1880, there were 3,923 dairy factories across the nation, producing 216 million pounds of cheese worth $17 million. The mass production of cheese during the Industrial Revolution transformed it into a standardised commodity, with cheddar becoming the dominant variety due to its popularity in England. The quest for higher yields and cost reduction led to the development of younger, milder cheeses, achieved by reducing moisture and ageing times.
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The art of cheesemaking was praised in ancient Rome
The art of cheesemaking was an important aspect of ancient Roman culture and was praised for its contribution to culinary diversity and religious practices. The Romans are known for their innovative techniques in cheese-making, using different types of milk, including cow, goat, and sheep milk, to create a variety of cheeses.
Cheese-making in ancient Rome was a regular practice, and it played a significant role in the daily lives of people from all social classes. It was consumed by everyone, from soldiers to the elite, and was considered a staple food. The Romans also introduced cheesemaking to England and played a role in spreading the art to other parts of Europe.
The process of cheesemaking in ancient Rome involved several steps. First, milk was obtained from cows, sheep, or goats. The milk was then heated to a specific temperature, depending on the type of cheese being produced. Once heated, a curdling agent was added to the milk to initiate the coagulation process. These curdling agents could be vinegar, sour milk, or animal rennet, which is an enzyme found in the stomach lining of young mammals. The curdling process took time, and once the milk was curdled, it was cut into small pieces.
The cut-up curdled milk was then salted, which served the dual purpose of preservation and flavour enhancement. After salting, the cheese was placed in a mould and pressed to remove any excess whey. The Romans also experimented with different aging processes, resulting in a wide range of cheeses with contrasting flavours and textures.
Cheese was not just a food item in ancient Rome; it also held religious significance. It was often used as an offering to the gods in various rituals and was considered a sacred food item. One example is the Libum, a type of ancient Roman cheesecake, which was offered to the gods either crumbled or as a whole cake placed on an altar and covered in leaves.
The art of cheesemaking in ancient Rome was documented by Columella in "De Re Rustica" (Book VII, Chapter VIII). Columella emphasised the importance of cheesemaking, especially in distant parts of the country where fresh milk could not be easily transported to markets. Columella also provided insights into the different consistencies of cheese and their impact on preservation, noting that thin cheese needed to be sold quickly, while rich and thick cheese could be kept for longer.
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Frequently asked questions
The first cheese ever made may have been produced around 8000 BC, when sheep were first domesticated. However, there is no conclusive evidence of where cheese-making first originated, and it may have been in Europe, Central Asia, the Middle East, or the Sahara.
One theory suggests that the first cheese was made accidentally by storing milk in the stomach of a ruminant, which contains rennet, an enzyme that curdles milk. The heat of the sun would separate the milk into curds and whey.
The earliest direct evidence of cheese-making has been found in excavated clay sieves (holed pottery) over seven thousand years old, in Poland, Croatia, and Switzerland.
Cheese-making spread throughout Europe and the Middle East during the Roman Empire. The Romans experimented with smoking, ageing, and trading cheese, and cheese-making became a sophisticated art form.
