History and Evolution of Cheese

Early Beginnings

• Cheesemaking Origins: Dates back to as early as 8000 BCE during the Neolithic period in the Fertile Crescent.
• Domestication of Animals: Early farmers domesticated sheep and goats for milk.
• Natural Transformation: Sour milk led to the coagulation of proteins into curds, which were drained to create cheese.
• Nutritional Advantage: Cheese provided essential proteins, fats, and minerals with less lactose, aiding survival during famines and winters.

Archeological Evidence

• Pottery Fragments: 7th millennium BCE pottery in Turkey contains residues of cheese and butter.

Cheese in Ancient Civilizations

• Maritime Trade: By the end of the Bronze Age, cheese was a common commodity.
• Mesopotamian Influence: Cheese was integral to culinary and religious life, with records of cheese quotas.
• Rennet Use: Accelerated and controlled coagulation; mentioned in records from Turkey.

Global Cheesemaking Practices

• Mongolian Byaslag: Made from yaks’ milk.
• Egyptian Cottage Cheese: Made from goats’ milk, strained using reed mats.
• South Asian Paneer: Made using food acids like lemon juice, vinegar, or yogurt.
• Greek Feta and Pecorino Romano: Salty brined feta and hard cheese similar to pecorino.

Cheesemaking in the Roman and Medieval Periods

• Roman Empire: "Caseus aridus" was a dry cheese essential for Roman soldiers.
• Medieval Europe: Monks experimented with milk types, cheesemaking practices, and aging processes, developing cheeses like Parmesan, Roquefort, and Munster.
• Swiss Alpine Cheeses: Became highly profitable, leading to regional conflicts.

Modern Era

• Industrial Revolution: Transition of cheese production from monasteries to machinery.
• Current Production: Approximately 22 billion kilograms produced annually worldwide.
• Traditional Practices: Many local farms continue traditional handcrafting methods.

Notable Historical Events

• Alpine Cheese Conflict: Gruyere region's cheese led to invasions by neighboring states.

Cheese remains a cherished food, continuing the legacy of Neolithic farmers to modern-day global production and enjoyment.