A Brief (and Delicious) History of Cheese

Cheese is one of those foods that seems to be loved by just about everyone. Whether it's melted on pizza, in a sandwich, or on a cracker, cheese is a big part of many meals worldwide. But have you ever wondered how cheese was first made and how it became so popular? The history of cheese goes back thousands of years, and it's just as interesting as it is delicious.

The Origins of Cheese

Cheese most likely was invented by accident. About 6,000 years ago, people in the Middle East were herding animals and consuming milk. Eventually, there was a case of milk being left in a container made from an animal's stomach. The stomachs of animals contain a natural enzyme called rennet that causes the milk to curdle and separate into curds, or solid parts, and whey, or liquid parts. This mixture more than likely became the first kind of cheese.

Originally, cheese was very simple, nothing like the smooth, creamy cheeses eaten today. In fact, it was more like a hard, salty, and basic food. Some of the earliest cheese makers lived in places like ancient Egypt and Mesopotamia. Evidence shows that even the Egyptians had molds shaped like cheeses in their tombs. As time progressed, this very basic cheese-making process spread to Greece and Rome.

Cheese Making before the invention of modern machinery.

The Romans and Cheese

The Romans liked food a lot, and soon they introduced cheese into their diet. They also contributed much to the development of the cheese-making process. Romans learned how to age cheese, which improved its taste and allowed it to be preserved longer. They introduced different flavors and textures by using molds, and even started making cheese in special shapes.

Roman writers, such as Marcus Gavius Apicius, discussed cheese in their cookbooks. Some of the cheeses we are familiar with today, including ricotta and mozzarella, have origins tracing back to Roman times.

The Middle Ages and Monasteries

After the fall of the Roman Empire, monasteries played a huge role in keeping cheesemaking alive in Europe. Monks in places such as France, Switzerland, and Italy started to perfect the art of cheese making. They passed on their knowledge from generation to generation, and many of the famous cheeses we enjoy today were first created by these monks.

For instance, cheeses such as Brie and Camembert, still enjoyed today, were developed by monks in France. Other hard cheeses that were developed during this time included Gruyère and Parmesan. Often, monks would sell the cheese they made to raise money for their religious work.

Cheese in the Renaissance and Beyond

During the Renaissance, cheese became even more common in Europe. At this point in history, people of every class were eating cheese on a daily basis. Regions in Europe began to produce their own specific types of cheese. For instance, Italy developed Parmesan, while Switzerland created Swiss. Manchego cheese, produced using sheep's milk, became popular in Spain.

This was also the time when cheese gained importance as an integral item in regional food culture. Cheeses began to be made from the milk of various animals such as cows, sheep, and goats, thus giving rise to a vast array of cheese varieties with diverse flavors and textures.

The Industrial Revolution and Modern Cheese

By the 1800s, the Industrial Revolution irrevocably altered the art of cheesemaking. Advancing technology allowed cheesemakers to create cheese on a much larger scale. New methods, like pasteurization, made cheese safer and more consistent. The production of cheese began to grow rapidly, and cheese became available in many parts of the world.

Meanwhile, new types of cheese, such as processed cheese, were also invented to cater to a growing population. On the other hand, however, despite the rise of mass-produced cheese, there was also a renewed interest in the more traditional kinds of handmade cheeses; thus, small farms and local cheesemakers began to revive ancient cheesemaking techniques that created today's artisan cheese movement.

Cheese Storage After The Industrial Revolution

The Cheese We Know Today

Today, cheese is everywhere. From sandwiches to salads to fancy dishes at high-end restaurants, cheese has become a global food. There are thousands of different types of cheese, each with its own unique taste and texture. Whether it's a soft cheese like Brie, a sharp cheese like Cheddar, or a blue cheese like Roquefort, there's a cheese for everyone. Conclusion

From its humble beginnings, cheese has come a long way. What began as an unplanned discovery by ancient herders has turned into a favorite food enjoyed throughout much of the world. Whether it's nibbling with crackers, melted on top of a burger, or sprinkled atop pasta, cheese remains a scrumptious part of our daily fare. The next time you bite into a piece of your favorite cheese, remember that you're tasting a bit of history that stretches back thousands of years.

Sources

Smith, Andrew Dalby. Cheese: A Global History. Reaktion Books, 2009.

Kindstedt, Paul S. Cheese and Culture: A History of Cheese and Its Place in Western Civilization. Chelsea Green Publishing, 2012.

Albala, Ken. The Cheese Handbook: A Guide to the World of Cheese. Greenwood Press, 2007.