The History of Cheese: From Ancient Curds to the Modern Whey
Cheese is a beloved food enjoyed worldwide and there actually are over 2,000 known varieties. But where did it originally come from? Let's explore the rich history and evolution of cheese, from ancient times to today.
Ancient Beginnings
The origins of cheese making date back to ancient civilizations like Mesopotamia and Egypt or possibly even earlier. Legend has it that cheese was discovered by accident by a shepherd when they were transporting stored milk in a container made from a sheep’s stomach. This caused the milk to curdle from the sun’s heat and transform into semi-solid lumps of cheese with the help of natural enzymes in the animal's stomach. Early cheesemakers used simple tools and methods, such as straining curdled milk through cloth and adding salt for preservation. These early cheeses likely tasted a bit sour and salty and would have had a texture similar to feta or cottage cheese.
Cheese in the Classical Era
The Greeks and Romans made significant contributions to cheese making. Cheese was a common part of their diet and was often mentioned in literature and art. They developed various preservation methods and traded cheese throughout the Mediterranean. Famous cheeses from this era included Greek feta and Roman pecorino.
The Middle Ages and Renaissance
During the Middle Ages, monasteries played a crucial role in preserving and perfecting cheese-making techniques. Monks developed popular medieval cheeses like gouda and brie. The Renaissance brought further advancements in cheese production, and cheese became a staple in European diets.
The Age of Exploration and Beyond
The Age of Exploration introduced cheese to the New World. European settlers brought their cheese-making knowledge to different parts of the world, spreading the practice globally. The Industrial Revolution had a significant impact on cheese production, with mass production and commercial cheeses becoming more and more common.
Modern Cheese Making
Today, cheese making is a blend of artisanal and commercial production. Artisanal cheeses are crafted using traditional methods, while commercial cheeses are produced on a larger scale. Advances in technology have improved aging, storing, and distributing cheese. Cheese is now a global culinary staple, with popular varieties from every corner of the world. Even non-dairy cheeses are becoming popular and becoming eerily similar in texture and taste profiles, which is allowing people with lactose intolerances to also enjoy the deliciousness of cheese!
Classifications of Cheese
There are many ways to classify cheeses and there is not a single overarching method to classify them. Instead cheeses can be classified based on the milk source (such as cow, sheep, goat, etc), the percentage of moisture content, the type of bacteria used, the ripening method, and also by the place of origin (like fine wines).
Cheese Production
The basic cheese production steps have mostly stayed the same since ancient times, these steps included:
- The Selecting of Milk
- Typically pasteurized cow’s milk is used, but any mammalian milk can be used. Examples of other used milks are sheep, goat, camel, reindeer, water buffalo. This can influence the flavor, texture and fat content quite a bit.
- Coagulation
- This is essentially the process of pulling out the water within milk. This causes the milk to separate into curd and whey. The curd is the solid portions that form from the protein, fat and nutrients of the milk, where the whey is the remaining liquid bi-product.
- Curd Treatment
- This is a process of removing the remaining whey through a combination of cutting, heating, salting, knitting or pressing.
- Curing/Ripening
- Prior to this stage most cheeses are a bit bland, tough and rubbery, but this last step changes all of that. These cheeses are subjected to various temperatures and humidities depending on the variety. This process can range anywhere from 4 weeks to over 2 years. The longer the ripening period the harder the cheese becomes, think parmesan and cheeses with shorter periods would be like brie and burratina.
Cheese in Popular Culture
Cheese has made its mark in popular culture. Iconic advertisements and branding have made many types of cheeses household names. Cheese is often referenced in movies, TV shows, football, and literature. Additionally, cheese festivals and competitions celebrate the diversity and craftsmanship of this beloved food. One of the most iconic cheese festivals doesn't even revolve around eating cheese, its the annual Cooper's Hill Cheese-Rolling Race where participants courageously chase a 9 pound cheese wheel down a steep 200 yard hill.
Cheesy Conclusion
The history of cheese is a fascinating journey from ancient discoveries to modern-day delicacies that we often take for granted. From the humble beginnings of curdled milk to the dairy-free creations of today, cheese has truly matured over time. As we look to the future, we can only imagine how this dairy delight will continue to break the mold. New varieties are bound to pop up, and we’ll see cheese get introduced into even more flavorful dishes. Whether it's brie-lliant innovations or sharp new recipes, the future of cheese is sure to be a gouda one.