Bushra Griffith
Cheese is a delicious and ubiquitous food item that is enjoyed worldwide. The history of cheese likely began by accident, with the earliest evidence of cheese and cheesemaking practices dating back thousands of years. The exact time and place of its origin remain unknown, but various legends and archaeological findings provide insights into the development of this beloved dairy product. From its ancient origins to its global spread, the story of cheese is a fascinating one that has shaped culinary traditions and industries around the world.
| Characteristics | Values |
|---|---|
| Date Cheese Was First Made | The exact date is unknown, but it is believed to be over 4,000 years ago, with some estimates placing it at over 7,000 or even 8,000 years ago. |
| Origin of Cheese Making | The origin is also unknown, but it is believed to be Europe, Central Asia, the Middle East, or the Sahara. |
| Earliest Evidence of Cheese Making | Excavated clay sieves (holed pottery) over 7,000 years old found in Poland and Croatia. |
| Archaeological Evidence in Egypt | Cheese remains in Egyptian tombs dating back about 5,000 years, with the oldest known cheese from Egypt being around 3,200 years old. |
| Cheese in Ancient Rome | Cheese was a sophisticated enterprise by the time of the Roman Empire, with valued foreign cheeses being transported to Rome to satisfy the elite. |
| Cheese in Europe during the Middle Ages | Cheese was introduced to England by the Romans. During the Middle Ages, it was made and improved by monks in monasteries. Many popular cheeses, such as Cheddar, Parmesan, Gouda, and Camembert, were first recorded in the late Middle Ages or after. |
| Cheese in the Americas | Cheese was brought to the Americas by European colonists, with cheese included on the Mayflower in 1620. The first cheese factory in the United States was built in 1851 by Jesse Williams in New York. |
| Global Spread of Cheese | Cheese was most common in Europe, the Middle East, and North Africa until its modern spread along with European culture. Local cheeses have also developed in South Asia, such as paneer and related cheeses. |
| Cheese Production in the 1800s | The wholesale cheese industry grew significantly in the latter half of the 1800s, with over 3,900 dairy factories in the United States by 1880, producing over 200 million pounds of cheese. |
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What You'll Learn
The origins of cheese are unknown
Cheese was likely discovered accidentally through the practice of storing milk in containers made from the stomachs of animals. Rennet, an enzyme found in the stomachs of ruminant animals, causes milk to coagulate and separate into curds and whey. This process is known as curdling or coagulation. One ancient legend claims that cheese was first made by an Arabian merchant who carried milk in a pouch made from a sheep's stomach during a journey across the desert. That night, he found that the curds satisfied his hunger, and the whey quenched his thirst.
The earliest direct evidence for cheesemaking has been found in excavated clay sieves (holed pottery) over 7,000 years old in Kujawy, Poland, and the Dalmatian coast in Croatia. Similar shards of holed pottery, hypothesized to be cheese strainers, have also been found in Switzerland and are estimated to be around 8,000 years old. The earliest written evidence of cheese is in Sumerian cuneiform texts from the early second millennium BC.
Cheesemaking is closely related to the domestication of milk-producing animals, primarily sheep, which began 8,000-10,000 years ago. It is believed that cheesemaking originated in Europe, Central Asia, the Middle East, or the Sahara. Cheese was likely first made in areas with hot climates to preserve milk, as hard salted cheese is the only form in which milk can be kept in hot temperatures.
Cheesemaking flourished in Europe and became an established food. The Romans introduced cheesemaking to England, and during the Middle Ages, monks in monasteries improved the process. In the 10th century, Italy became the cheesemaking center of Europe, and by the 16th century, many popular cheeses, such as Gouda and Camembert, were first recorded. The first cheese factory was built in Switzerland in 1815, and the first cheese factory in the United States was established in 1851 by Jesse Williams in New York.
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Early evidence of cheese-making
The exact origins of cheese and cheesemaking are unknown, but it is believed to have originated over 7,000 years ago. The practice is believed to be closely related to the domestication of milk-producing animals, particularly sheep, which began 8,000-10,000 years ago. The art of cheesemaking is also mentioned in ancient Greek mythology, and evidence of cheese and cheesemaking has been found on Egyptian tomb murals dating back over 4,000 years.
One theory suggests that cheese was discovered accidentally by storing milk in containers made from animal stomachs. Rennet, an enzyme found in the stomachs of ruminant animals, causes milk to coagulate and separate into curds and whey. Another theory suggests that cheese was intentionally created by adding fruit juices to milk, causing it to curdle using the acid in the fruit juice.
The earliest direct evidence of cheesemaking has been found in excavated clay sieves (holed pottery) over 7,000 years old, in locations such as Kujawy, Poland, and the Dalmatian coast in Croatia. Chemical analysis of dried remains on these sieves suggests they were used for cheese-making. Similar shards of holed pottery hypothesized to be cheese strainers have also been found in Switzerland and date back to roughly 8,000 years ago.
Archaeological evidence for cheesemaking in Egypt also goes back approximately 5,000 years. In 2018, archaeologists from Cairo University and the University of Catania discovered the oldest known cheese from Egypt, dating back around 3,200 years. Earlier remains identified as cheese were found in an Egyptian tomb dating to around 2900 BC, and visual evidence of Egyptian cheesemaking was found in tomb murals from approximately 2000 BC.
Cheese-making was also known in Europe, with references in Hellenic myth and evidence of cheesemaking in Roman times. Pliny the Elder noted that cheese became a sophisticated enterprise at the start of the ancient Rome era, and valued foreign cheeses were transported to Rome to satisfy the tastes of the social elite.
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The spread of cheese-making
The spread of cheesemaking is thought to have begun over 7,000 years ago, with the earliest direct evidence of cheesemaking found in excavated clay sieves (holed pottery) in Poland and Croatia, which are over 7,000 years old. The practice is believed to be closely related to the domestication of milk-producing animals, primarily sheep, which began 8,000-10,000 years ago.
Cheesemaking is referred to in ancient Greek mythology, and evidence of cheese and cheesemaking has been found on Egyptian tomb murals dating back over 4,000 years. Archaeological evidence suggests that cheesemaking in Egypt dates back about 5,000 years, with the oldest known cheese from Egypt discovered in the Saqqara necropolis, dating back around 3,200 years.
Cheesemaking was also prevalent in Europe during ancient times, with evidence suggesting that it was a sophisticated enterprise by the time of the Roman Empire. Pliny the Elder, in his writings, mentions Caseus Helveticus, a hard Sbrinz-like cheese produced by the Helvetii. He also states that the best cheeses came from the villages near Nîmes, while the cheeses of the Alps and Apennines were remarkable for their variety. During the Middle Ages, cheesemaking was further developed in Europe, with many popular cheeses, such as Parmesan, Swiss, and Cheddar, first appearing during this time.
Cheesemaking was introduced to England by the Romans and later spread to the Americas with European colonization. Local cheeses have since been developed across North and South America, with mass-produced cheese becoming common, especially in the United States. The first cheese factory was built in Switzerland in 1815, marking the beginning of large-scale production. However, it was the dairy farmer Jesse Williams who, in 1851, started making cheese in an assembly-line fashion, making cheddar cheese one of the first US industrial foods. Wisconsin became a significant centre for cheesemaking in the US, with immigrants from Germany, Norway, and Switzerland settling in the state and engaging in farmstead cheese manufacture.
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Cheese-making in Wisconsin
The southeastern portion of Wisconsin was settled in the 1830s and 1840s, and by 1850, foreign immigrants, primarily from Germany, Norway, and Switzerland, had arrived and quickly established cheesemaking operations. These immigrants, along with American pioneers, brought their cheesemaking expertise and began producing cheese almost immediately after settling. The 1850 census recorded 400,283 pounds of cheese made on Wisconsin farms in 1849, marking the beginnings of the state's cheese-making industry.
Wisconsin's first farmstead cheese factory was opened in Koshkonong in 1831, and the state's first "cottage industry cheese factory" was established by Mrs Anne Pickett in 1841. She used milk from her neighbours' cows to make cheese. In 1845, Swiss immigrants, who had experience making cheese in the Alps, settled in Green County, Wisconsin, and soon began cheesemaking operations. In 1846, they opened a farmstead cheese factory in New Glarus, a small community in southwest Wisconsin, with cows imported from Ohio.
Over time, Wisconsin became a centre for cheese production in the United States, with its rich farmlands and growing population driving demand. The state's cheese-making industry continued to flourish, and by the late 19th and early 20th centuries, it had become a significant player in the wholesale cheese market. Today, Wisconsin is known for its diverse cheese offerings, with specialty cheese shops and factories located across the state. Visitors can take cheese factory tours, attend cheese-themed festivals, and sample award-winning cheeses, showcasing the state's proud cheesemaking heritage.
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Modern cheese production
The process of cheesemaking has been streamlined and industrialised to meet the growing global demand for cheese. In the United States, the first cheese factory was established in 1851 by Jesse Williams, marking the beginning of large-scale production. This assembly-line approach revolutionised cheesemaking, and by the late 1800s, the wholesale cheese industry was booming, with thousands of dairy factories producing millions of pounds of cheese.
Today, cheese production is a highly advanced process, utilising modern materials and technology. The quality of cheese has improved due to advancements in animal genetics, milk quality, and production technology. The development of refrigeration, commercial starters, and pasteurised milk has played a crucial role in enhancing cheese quality and facilitating fixed production schedules. The use of purified commercial cultures and fundamental research on starter bacteria have further optimised the fermentation process, making automation a viable option.
The incorporation of sustainable and innovative technologies, such as microencapsulation, has introduced additional desirable sensory characteristics to cheese products. Modern encapsulation techniques allow for the controlled release of ingredients, enhancing flavour, texture, and overall functionality. The gold standard for microorganism encapsulation remains calcium alginate particles, offering a range of benefits in terms of sensory characteristics.
However, the challenge of preserving biodiversity and maintaining the unique characteristics of regional cheeses remains. As globalisation and industrial advancements continue to shape the industry, the distinctiveness of cheeses from specific regions may be lost. Nevertheless, modern cheese production has enabled the creation of a diverse range of cheeses, with over a thousand types produced worldwide, each with its own distinct style, texture, and flavour.
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Frequently asked questions
The exact time and place of the origin of cheese and cheesemaking is unknown. However, it is believed to date back more than 4,000 years. The earliest direct evidence for cheesemaking is found in excavated clay sieves (holed pottery) over seven thousand years old, in Kujawy, Poland.
Cheese was likely discovered accidentally by the practice of storing milk in containers made from the stomachs of animals. Rennet, an enzyme found in the stomach of ruminant animals, would cause the milk to coagulate, separating it into curds and whey.
Feta, Camembert, Gouda, Parmesan, and Cheddar are some of the earliest types of cheese.
