Randy Chandler
Cheese is a staple food in the Western world and is produced in large quantities in the United States and the European Union. While the exact origins of cheese are unknown, the earliest evidence of cheesemaking dates back to 5500 BCE in Poland, and cheese is also referenced in ancient Greek mythology and Egyptian tomb murals. One theory suggests that cheese was discovered accidentally by storing milk in animal stomachs, which contain rennet, an enzyme that causes milk to coagulate and separate into curds and whey.
| Characteristics | Values |
|---|---|
| Earliest evidence of cheesemaking | 5500 BCE in Kuyavia, Poland |
| Earliest proposed dates for cheesemaking | 8000 BCE |
| Leading producer of cheese | European Union |
| Second-largest producer of cheese | United States |
| Top cheese-producing US states | Wisconsin and California |
| Nickname of Wisconsin | "America's Dairyland" |
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What You'll Learn
- The earliest evidence of cheesemaking dates back to 5500 BCE in Poland
- The art of cheesemaking is referred to in ancient Greek mythology
- The first cheese factory was built in Switzerland in 1815
- Wisconsin is the top cheese-producing state in the US
- The European Union is the world's leading producer of cheese
The earliest evidence of cheesemaking dates back to 5500 BCE in Poland
The earliest evidence of cheesemaking dates back to 5500 BCE in Kuyavia, Poland, where strainers coated with milk-fat molecules have been found. This discovery provides the first unequivocal evidence that neolithic humans made cheese. The introduction of dairying was a critical step in early agriculture, with milk products being rapidly adopted as a major component of the diets of prehistoric farmers and pottery-using late hunter-gatherers. The processing of milk, particularly the production of cheese, was a critical development as it allowed the preservation of milk products in a non-perishable and transportable form, making milk a more digestible commodity for early prehistoric farmers.
While the exact time and place of the origin of cheese and cheesemaking are unknown, it is believed to be closely related to the domestication of milk-producing animals, primarily sheep, which began 8-10,000 years ago. Cheese may have been discovered accidentally by storing milk in containers made from animal stomachs. Rennet, an enzyme found in the stomachs of ruminant animals, would cause the milk to coagulate, separating it into curds and whey. This process is supported by a legend about an Arab trader who used this method of storing milk.
Cheese is mostly common in the Western cultural sphere, where it is a basic foodstuff and a major agricultural product. The European Union is the world's leading producer of cheese, followed by the United States, with Wisconsin and California being the top cheese-producing states.
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The art of cheesemaking is referred to in ancient Greek mythology
While there is no conclusive evidence indicating where cheesemaking originated, the art of cheesemaking is referred to in ancient Greek mythology. The earliest proposed dates for the origin of cheesemaking range from around 8000 BCE, when sheep were first domesticated. The ancient Greeks called the product that emanated from the coagulation of milk "cheese".
According to Greek mythology, the gods sent Aristaios, son of Apollo, to teach the Greeks the art of cheesemaking. Aristaios, a god raised on nectar and ambrosia, was schooled by myrtle-nymphs in the arts of taming wild bees and coaxing the wild oleaster into producing olives. It is therefore fitting that he should also be credited with the invention of cheese.
There are many records regarding the production and consumption of cheese in ancient Greece, from Aristoteles, Pythagoras and other ancient comedy writers. Cheese was an ingredient in some of the wedding sweets of the ancient Greeks, and the best such pastry was reputedly from the island of Samos. The cheese that was prepared by Cyclope Polyfimos and described in the 8th B.C. century in Homer’s Odyssey, is considered to be the ancestor of Feta.
Evidence of cheese and cheesemaking has been found on Egyptian tomb murals dating back over 4000 years. Cheese may have been 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 into curds and whey. Fired clay cheese strainers dating from the Neolithic and early Bronze Age have been found at sites on Crete. At the Minoan Palace of Knossos, stone tablets depict men making cheese from both goat’s and sheep’s milk.
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The first cheese factory was built in Switzerland in 1815
There is no conclusive evidence indicating where cheesemaking originated, whether in Europe, Central Asia or the Middle East. The earliest proposed dates for the origin of cheesemaking range from around 8000 BCE, when sheep were first domesticated. The art of cheesemaking is referred to in ancient Greek mythology and evidence of cheese and cheesemaking has been found on Egyptian tomb murals dating back over 4000 years. The earliest evidence of cheesemaking in the archaeological record dates back to 5500 BCE and is found in what is now Kuyavia, Poland, where strainers coated with milk-fat molecules have been found.
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Wisconsin is the top cheese-producing state in the US
While there is no conclusive evidence indicating where cheesemaking originated, it is believed that the practice is closely related to the domestication of milk-producing animals, primarily sheep, which began 8-10,000 years ago. The earliest evidence of cheesemaking in the archaeological record dates back to 5500 BCE and was found in what is now Kuyavia, Poland. Cheese and cheesemaking have also been referenced in ancient Greek mythology, and evidence has been found on Egyptian tomb murals dating back over 4000 years.
Today, Wisconsin is the top cheese-producing state in the US, producing more than three and a half billion pounds of cheese. Wisconsin's nickname, 'America's Dairyland', reflects its leading position within the US dairy industry. The state's cheese production is closely linked to its high number of milk cows, which is the highest among all US states.
Wisconsin's prominence in cheese production is further highlighted by the fact that it produces more cheese than any other state, with California and Idaho following in second and third place, respectively. The state is known for its regional cheeses, such as Wisconsin Colby, which have gained recognition alongside other well-known varieties like Vermont cheddar and California Monterey Jack.
The success of Wisconsin's cheese industry can be attributed to a combination of factors, including its dairy farming traditions, favourable agricultural conditions, and a strong focus on quality and innovation. The state has a long history of dairy farming, with farmers dedicated to producing high-quality milk and cheese. Additionally, Wisconsin's climate and geography provide ideal conditions for dairy farming, with lush pastures and a moderate climate that supports the health and productivity of dairy cows.
Wisconsin's cheese industry has also benefited from scientific and industrial developments, including the establishment of the first cheese factory in 1815 in Switzerland and Louis Pasteur's creation of pasteurisation in 1862, which helped make milk less prone to dangerous bacteria. These advancements, along with modern health protocols, have contributed to the state's ability to produce cheese on a large scale while maintaining high standards of quality and food safety.
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The European Union is the world's leading producer of cheese
There is no conclusive evidence indicating where cheesemaking originated, whether in Europe, Central Asia or the Middle East. The earliest proposed dates for the origin of cheesemaking range from around 8000 BCE, when sheep were first domesticated. The earliest evidence of cheesemaking in the archaeological record dates back to 5500 BCE and is found in what is now Kuyavia, Poland, where strainers coated with milk-fat molecules have been found.
Factory-made cheese overtook traditional cheesemaking in the World War II era, and factories have been the source of most cheese in America and Europe ever since. By 2012, cheese was one of the most shoplifted items from supermarkets worldwide. In 2021, world production of cheese from whole cow milk was 22.2 million tonnes, with the United States accounting for 28% of the total, followed by Germany, France, Italy and the Netherlands as secondary producers.
Despite this, with some seven million metric tons, the European Union is the world’s leading producer of cheese. The United States follows, producing approximately 6.35 million metric tons. The top cheese-producing U.S. states are Wisconsin and California. Wisconsin’s nickname as “America’s Dairyland” punctuates the state’s leading position within the U.S. dairy industry. More than three and a half billion pounds of cheese are produced in Wisconsin. California is the second largest producer. As expected, these states also count the highest number of milk cows among all U.S. states.
Much of the early cheese made in cheese houses was called Schola Zieger or “Green Cheese”. These small firm cheese cakes were salted down and were primarily produced for home consumption.
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Frequently asked questions
There is no conclusive evidence indicating where cheesemaking originated, whether in Europe, Central Asia or the Middle East. The earliest proposed dates for the origin of cheesemaking range from around 8000 BCE, when sheep were first domesticated. The earliest evidence of cheesemaking in the archaeological record dates back to 5500 BCE and is found in what is now Kuyavia, Poland.
Cheese may have been 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 into curds and whey.
With some seven million metric tons, the European Union is the world’s leading producer of cheese. The United States follows, producing approximately 6.35 million metric tons. The top cheese-producing U.S. states are Wisconsin and California.
Parmesan, Swiss, and cheddar are some of the most popular types of cheese.
