Randy Chandler
Cheese is a beloved food for people all over the world, but its origins are a mystery. The earliest evidence of cheesemaking dates back to around 5500 BCE in what is now Poland, where strainers coated with milk-fat molecules have been discovered. Other ancient evidence includes jars from the First Dynasty of Egypt, which are said to contain cheese dating back to 3000 BCE, and Egyptian tomb murals from 2000 BCE. The production of cheese likely began with the domestication of milk-producing animals, primarily sheep, which started 8,000-10,000 years ago. It is believed that cheese was discovered by accident when milk was stored in containers made from animal stomachs, which contain rennet, an enzyme that causes milk to separate into curds and whey.
| Characteristics | Values |
|---|---|
| Origin | Unknown, but the earliest proposed dates range from around 8000 BCE when sheep were first domesticated |
| Discovery | Likely accidental, possibly by storing milk in containers made from animals' stomachs which contain rennet, an enzyme that causes milk to separate into curds and whey |
| Earliest evidence | Excavated clay sieves (holed pottery) over 7000 years old found in Kujawy, Poland, and the Dalmatian coast in Croatia |
| First factory | Built in 1815 in Switzerland |
| World's largest producer of cheese from whole cow milk | United States (28% of the total) |
| Second to fifth-largest producers of cheese from whole cow milk | Germany, France, Italy, and the Netherlands |
| Highest consumers of cheese in 2014 | France, Iceland, Finland, Denmark, and Germany, averaging 25 kg per person per year |
| Primary ingredient | Milk |
| Other ingredients | Cultures, coagulants, salt, spices, herbs, and wine |
| Most popular types in the US | Cheddar, American, mozzarella, Swiss, pepper jack, and colby jack |
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What You'll Learn
The origins of cheese
Cheese-making is also referred to in ancient Greek mythology, with Aristaeus credited as the discoverer of cheese. In Pliny's Natural History (77 CE), he describes the diversity of cheeses enjoyed by the Romans of the early Empire, with the best cheeses coming from the villages near Nîmes. The advancement of cheesemaking in Europe was slow during the centuries after the fall of Rome, and it was disregarded as peasant fare through the Middle Ages.
Cheeses that are popular today, such as Cheddar, Parmesan, Gouda, and Camembert, were first recorded in the late Middle Ages or after. The first cheese factory was built in 1815 in Switzerland, followed by scientific and industrial developments leading to mass production. Factory-made cheese overtook traditional cheesemaking during World War II, and factories have been the source of most cheese in America and Europe since then. Today, cheese is one of the most shoplifted items from supermarkets worldwide, and Wisconsin is the leading producer of cheese in the United States.
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How cheese is made
Cheese is made from four basic ingredients: milk, microorganisms, rennet, and salt. The process of making cheese involves several steps, including preparing the milk, acidifying the milk, curdling the milk, cutting the curd, processing the curd, and draining the whey.
Firstly, milk is prepared by heating it to a specific temperature, usually between 86-90°F (30-32°C). This step helps to kill any organisms that could cause spoilage and prepares the milk for the starter cultures. Milk can be pasteurized or heat-treated to destroy harmful microorganisms and improve quality. Pasteurization involves heating the milk to 63°C for 30 minutes or 72°C for 15 seconds. After heating, the milk is cooled to a specific temperature, usually around 30-32°C, to prepare it for the starter cultures.
The next step is to acidify the milk by adding bacterial cultures. These cultures cause the milk to ferment and become more acidic, which helps kick-start the curdling process and prevents the growth of unwanted bacteria. The milk's pH level drops during this stage, and the flavour begins to develop. For some soft cheeses, food acids like citric acid or lemon juice are added instead of starter cultures.
The acidified milk is then mixed with rennet, which causes the milk to coagulate and form curds. Rennet is a complex mixture of enzymes that helps to solidify the milk, transforming it from a liquid to a gel-like substance. The mixture is left to sit for a while, allowing the rennet to work on the proteins in the milk.
Once the milk has coagulated, the curd is cut into small cubes or chunks using knives or a cheese harp. The size of the curds will affect the moisture content of the final cheese, with smaller curds resulting in drier and more ageable cheese. The curds are then stirred, cooked, and washed to further acidify and dry them.
After processing the curd, the whey, a liquid byproduct of cheese-making, is drained, leaving behind a mat of cheese curd. This step is important as it allows for the manufacturing of different types of cheeses depending on their hardness. The curd mat is then cut into sections and flipped repeatedly before milling.
Finally, the cheese is salted and moulded into the desired shape. It is then immersed in chilled water to harden and can be further aged or ripened to develop its flavour and texture. Some cheeses are soaked in a salt brine solution, which adds flavour, reduces acidity, and prevents bacterial growth. The ageing process is crucial as it allows the cheese to develop its unique characteristics, and even cheeses with identical ingredients will differ based on their ageing processes.
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Cheese in ancient times
The exact origins of cheese are unknown, but it is believed to have originated over 7,000 years ago, possibly in Europe, Central Asia, the Middle East, or the Sahara. The practice is closely related to the domestication of milk-producing animals, primarily sheep, which began 8,000-10,000 years ago. The earliest direct evidence for cheesemaking has been found in excavated clay sieves (holed pottery) in Kujawy, Poland, and the Dalmatian coast in Croatia, which are over 7,000 years old. 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.
According to ancient records, the making of cheese dates back more than 4,000 years. The earliest written evidence of cheese is in the Sumerian cuneiform texts of the Third Dynasty of Ur, dated to the early second millennium BC. Archaeological evidence for cheese-making in Egypt goes back about 5,000 years, with the oldest known Egyptian cheese being around 3,200 years old. Cheese-making was also depicted in Egyptian tomb murals made in approximately 2000 BC.
There are several theories about how cheese was first discovered. One legend, with several variations, attributes the discovery to an Arab or Arabian merchant who stored 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 when men put milk out as an offering to the gods, and it curdled in the heat. The first pictorial evidence for cheesemaking was found on a 3,000 BCE frieze at the Temple of the Great Goddess of Life, Ninhursag, in Mesopotamia, which illustrated how milk was processed into cheese.
By the time of the ancient Rome era, cheese had become a sophisticated enterprise, with valued foreign cheeses being transported to Rome to satisfy the tastes of the social elite. Pliny's Natural History (77 CE) devotes two chapters to the diversity of cheeses enjoyed by the Romans of the early Empire, stating that the best cheeses came from villages near Nîmes and had to be eaten fresh. Cheeses of the Alps and Apennines were also noted for their variety. During the Middle Ages, cheese-making was kept alive by monks in the monasteries of Europe, and by the late Middle Ages, many of the cheeses popular today had been recorded, including Cheddar, Parmesan, Gouda, and Camembert.
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Cheese in the modern era
The history of cheese dates back thousands of years, with its origins likely tied to the domestication of milk-producing animals, particularly sheep. While the exact time and place of its origin remain uncertain, archaeological evidence suggests cheesemaking practices in ancient civilizations like Egypt and Greece, as well as in Europe and Asia. The advancement of cheesemaking techniques in Europe was influenced by the fall of the Roman Empire, with the Byzantine Empire playing a pivotal role in disseminating cheesemaking knowledge throughout the continent.
During the Middle Ages, cheese was considered peasant fare and was often disregarded by the nobility. However, the late Middle Ages and the subsequent centuries saw the emergence of popular cheeses like Cheddar, Parmesan, Gouda, and Camembert. The expansion of European imperialism and the spread of Euro-American culture introduced cheese to new regions, making it a global phenomenon.
In the twentieth century, particularly during and after World War II, factory-made cheese overtook traditional cheesemaking methods. This shift marked the beginning of mass-produced cheese, which gradually replaced handmade and local cheeses, especially in the United States and Europe. Today, cheese is valued for its portability, long shelf life, and nutritional content, including protein, calcium, and phosphorus. It is used in a multitude of cuisines, serving as a topping, ingredient, or the main dish itself.
Globalization and international trade have further propelled the spread of cheese, with diverse varieties finding their way into markets worldwide. The Laughing Cow, a renowned cheese brand, recognizes the ongoing development of cheesemaking techniques and the creation of new varieties, ensuring that cheese will remain a significant component of our culinary heritage.
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Cheese around the world
Cheese is a beloved food product around the world, with a long history that predates recorded human history. While the exact origins of cheese are unknown, it is believed to have originated in Europe, Central Asia, the Middle East, or the Sahara, coinciding with the domestication of milk-producing animals, primarily sheep, around 8,000-10,000 years ago.
Cheese in Ancient Times
Evidence of ancient cheesemaking has been discovered in various regions, including Poland, Egypt, and Switzerland. Ancient Greek mythology credited Aristaeus with the discovery of cheese, and cheese-making was mentioned in Sumerian cuneiform texts from the early second millennium BC. Pliny's "Natural History" (77 CE) also provides insights into the diversity of cheeses enjoyed by the Romans during the early Empire.
Cheese in Europe
Europe has a rich history of cheesemaking, with many popular varieties originating in the region. For example, Parmesan (Italy), Gouda (the Netherlands), and Cheddar (England) were first recorded in the late Middle Ages or after. Today, countries like France, Italy, and Spain have numerous protected cheeses, showcasing their dedication to traditional cheesemaking practices.
Cheese in North America
The United States is a significant cheese producer and consumer, accounting for 28% of the world's cheese production from whole cow milk in 2021. Wisconsin, in particular, is known for its cheesemaking industry, with Monroe being dubbed "The Swiss Cheese Capital of the USA."
Cheese in South America
Cheese has also spread to South America, with local cheeses being developed in the region.
Cheese in Asia
Cheese is not traditionally a staple of mainstream Chinese culture, but some regions, like Yunnan, have strong cheese traditions. India has its own unique cheese, stracciatella, which is similar to Greek feta in taste but has the texture of tofu. Japan has created Sakura cheese, made from raw sheep's milk, with a natural crust and a fruity scent.
Cheese in Africa
Cheese has been a part of North African cuisine, especially in the Middle East, for centuries. In modern times, it has also gained popularity in sub-Mediterranean Africa.
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Frequently asked questions
In 2021, the United States produced the most cheese, accounting for 28% of the world's total production.
There is no conclusive evidence of who invented cheese. However, it is believed that humans likely discovered cheese by accident.
There are various legends about who first discovered cheese. One story claims that an Arab merchant discovered cheese when he stored milk in his pouch while travelling across the desert.
Today, most cheese is made in cheese factories. However, some people still make cheese at home using traditional methods.
This is a matter of opinion and depends on individual taste preferences. However, some popular American cheeses include cheddar, American, mozzarella, Swiss, pepper jack, and Colby jack.
