Randy Chandler
Cheese is a dairy product that has been made for thousands of years. There is no conclusive evidence indicating where cheese-making originated, but it is thought to have begun 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, for example in Poland and Croatia. In addition, archaeological evidence for making cheese in Egypt goes back about 5,000 years.
| Characteristics | Values |
|---|---|
| Country of origin | Unknown, possibly Europe, Central Asia, the Middle East, the Sahara, or Egypt |
| Date of origin | Over 7,000 years ago |
| How it was made | Accidentally, by storing and transporting milk in bladders made of ruminants' stomachs |
| Countries with a history of cheese-making | Italy, the United States, China, Tibet, Mongolia, Switzerland |
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What You'll Learn
Cheese-making in Egypt
One of the earliest known examples of Egyptian cheese-making was discovered in the Saqqara necropolis, dating back an impressive 3,200 years. This discovery, made by archaeologists from Cairo University and the University of Catania in 2018, sheds light on the long-standing tradition of cheese production in Egypt. Even earlier remains identified as cheese were found in an Egyptian tomb dating back to around 2900 BC, providing further evidence of the country's ancient cheese-making heritage.
Visual evidence of Egyptian cheesemaking was also discovered in tomb murals made in approximately 2000 BC, offering a fascinating glimpse into the past. These ancient depictions of cheese-making processes showcase the importance of this craft in Egyptian society, indicating that it was a well-established and respected tradition. The discovery of these ancient cheesemaking practices in Egypt contributes to our understanding of the country's culinary history and highlights the long-standing cultural significance of cheese in the region.
While the exact origins of cheese-making remain a mystery, with possible roots in Europe, Central Asia, the Middle East, or the Sahara, Egypt undoubtedly played a crucial role in the development and spread of this delicious dairy product. The ancient Egyptians' mastery of cheese-making techniques, as evidenced by their archaeological remains, showcases their innovative spirit and their contribution to the culinary arts. Today, cheese remains an integral part of Egyptian cuisine, with various traditional cheeses still enjoyed by locals and visitors alike.
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Cheese-making in Europe
Cheese-making is thought 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 seven thousand years old in Kujawy, Poland, and the Dalmatian coast in Croatia. There is also archaeological evidence for making cheese in Egypt around 5,000 years ago. Visual evidence of Egyptian cheesemaking was found in Egyptian tomb murals made in approximately 2000 BC.
According to Pliny the Elder, cheese became a sophisticated enterprise at the start of the ancient Rome era. Italy, another European country steeped in cheese-making history, is known for producing a wide range of beloved cheeses, including Parmigiano-Reggiano (or Parmesan), which has become a household name worldwide.
European expansion and later American influences are generally credited with the introduction of cheese to Asia. Cheese is still not considered a regular staple in the diet of most Asian countries, although there is evidence of a cheese called "rushan" that has been produced in China since the time of the Ming Dynasty.
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Cheese-making in the US
Cheese-making in the United States has a long and complex history that dates back to the arrival of European colonists in the 17th century. The earliest evidence of cheesemaking in the region can be traced to the Massachusetts Bay Colony in 1629, when Puritans from strong cheesemaking regions of England, such as Cheshire and Cheddar, brought their livestock and cheese recipes with them across the Atlantic. These colonists also introduced grazing practices that would damage the Indigenous hunting and foraging lands.
During this period, cheesemaking was a local farm industry, with knowledge of the craft being passed down through generations within families and communities. Enslaved people and African Americans, such as Elleanor Eldridge, also contributed significantly to the development of cheesemaking in the US, although their efforts have largely been overlooked in historical records.
In the 19th century, cheesemaking in the US underwent a significant transformation. The first cheese factory in the country was established by Jesse Williams in Oneida County, New York, in 1851. Williams pioneered the assembly-line production of cheese, utilising milk from neighbouring farms. This marked the beginning of large-scale cheese production in the US, which soon spread across the nation to meet the growing demand. By the 1880s, there were nearly 4,000 dairy factories across the country, producing almost 216 million pounds of cheese annually.
The late 19th and early 20th centuries saw further advancements in cheesemaking techniques, with the development of mass-produced rennet and pure microbial cultures. These innovations standardised the cheese-making process, making it more cost-effective and accessible to a wider range of consumers. The wholesale cheese industry boomed, and by the early 1900s, farm production of cheese had become largely insignificant compared to factory output.
Today, the United States is the largest producer of cheese in the world, with a diverse range of cheeses, including distinctive varieties such as cheddar, mozzarella, and parmesan. The country's cheese industry continues to thrive, with a growing demand for both natural and processed cheese. In recent years, there has also been a resurgence of interest in farmstead and artisan cheeses, with a focus on traditional, small-scale production methods.
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Cheese-making in China
Although China is not known for its cheeses, the country does have a long history of cheese-making. In fact, one of the oldest cheeses in the world was found in a tomb in the Taklamakan Desert in China's Xinjiang Province. This 4,000-year-old cheese was made from cow's milk mixed with goat and sheep milk.
Historically, dairy was a regular part of China's medieval diet, and cheese was available across the country for centuries. Several Chinese books from the 1500s include recipes for making cheese by adding acid to milk, as well as cheese-based recipes for dishes like stews and steamed buns. In Inner Mongolia, a region in northeastern China, cheese-making was once a part of everyday food preparation for families and communities. However, with modernisation and the encouragement for people to move from nomadic life to cities, cheese production in Inner Mongolia has shifted from homes to small factories.
Today, cheese in Inner Mongolia is made using a base called nai doufu ("milk tofu"), which involves cooking curds in a wok until they form a pliant, sticky mass. This versatile base is used to create a variety of shapes and snacks, including some flavoured with dried fruits such as jujubes.
In the tourist town of Dali, in southwestern China, a popular snack is ru shan ("milk fans"), a type of cheese made from cow's milk. To make this, the milk is stretched like mozzarella, wound around sticks, and dried in the sun. The sheets of cheese are then grilled over coals until browned and blistered, and served with rose petal jam. Another variety, called ru bing ("milk cake"), is enjoyed in the city of Kunming.
While traditional Chinese cuisine does not typically include cheese, the demand for cheese in China is growing, particularly in cities like Shanghai, which has a large foreign resident population and a strong appetite for locally made European-style cheeses.
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Cheese-making in Tibet and Mongolia
The history of cheese-making predates recorded history, with the process likely discovered by accident. There is no conclusive evidence of where cheesemaking originated, but it may have been in Europe, Central Asia, the Middle East, or the Sahara. The earliest direct evidence of cheesemaking has been found in excavated clay sieves in Poland and the Dalmatian coast in Croatia, which are over 7,000 years old.
Cheese-making in Tibet
Tibetans were among the first few Asians to make use of dairy products, and cheese is an important part of Tibetan cuisine. Most Tibetan cheeses are made from female yak milk, called "dri", and include soft curds resembling cottage cheese. Butter is extracted from the milk of yaks, and the remaining buttermilk, called "dara", is used for cheese-making. Chura loenpa (ser) cheese is made from buttermilk, while Chura kampo is a hard cheese made from the curds leftover from boiling buttermilk. Chhurpi cheese, made in Tibet, Bhutan, and Nepal, is as hard as a piece of chalk and can be chewed as a snack or ground into a powder to be used as a condiment in soups. Rajya Metok is a mild-tasting Tibetan yak cheese developed to produce a higher-quality yak cheese for export to Western markets.
Cheese-making in Mongolia
In Mongolia, milk transformation is woven into the fabric of everyday life, with fresh milk warmed on the stove, scooped up, and poured back into the pot from a height of several feet to encourage fat globules to float to the top. The top layer is then skimmed off and set aside as orom, fresh cream, which can be consumed right away or further processed into shelf-stable clarified butter. The remaining skimmed milk is often turned into yogurt called tarag, which can then be used to coagulate more milk to make a fresh cheese called byaslag. In preparation for winter, fresh curds are formed into various small shapes and placed on the roof of the ger to dry in the sun, forming aarul or eezgii. These dried-curd cheeses are rock-hard and can be sucked on like candy or mixed with hot water or coffee to make a nutritious drink when fresh milk is scarce.
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Frequently asked questions
There is no conclusive evidence indicating where cheese-making originated. However, it is believed that cheese-making may have begun over 7,000 years ago in Europe, Central Asia, the Middle East, or the Sahara.
Wisconsin produces the most cheese of all states in the US. In the world, Wisconsin produces over 25% of all domestic cheese in the United States.
The International Dairy Federation recognizes around 500 different varieties of cheese. However, Burkhalter identifies more than 500, and Sandine and Elliker identify more than 1,000. According to the British Cheese Board, Britain has approximately 700 distinct local cheeses, while France and Italy have about 400 each.
Feta is a type of cheese that is believed to have originated in the Mediterranean Sea region. It is mentioned in Homer's 8th-century BCE epic poem "The Odyssey."
Camembert cheese is said to have originated in Europe during the Middle Ages.
