Cheese making has been around for centuries, with evidence of its production dating back to ancient times. Cheese making has evolved and adapted throughout the ages to different cultures and climates, resulting in the wide variety of cheeses available today.
The earliest evidence of cheese-making dates back to around 8000 BC in the Middle East. During this time, cheese was made from sheep, goat, and cow milk, and was often used as a form of sustenance. The cheese was made by adding rennet, an enzyme found in the stomachs of young animals, to the milk and allowing it to curdle. The curds were then pressed together to form a solid cheese.
In the Middle Ages, cheese production spread to Europe. During this time, cheese was produced in monasteries and was used to feed the poor. Cheese was also used as a form of payment, with cheese makers receiving compensation in the form of land or other goods. Cheese-making during this time was largely unchanged from the Middle East, with the same methods being used to make cheese.
In the 16th century, cheese-making began to spread to America. Cheesemakers in the New World used the same methods in Europe to make cheese but adapted them to the new environment. Cheesemakers in the New World began to experiment with different types of milk, such as goat, sheep, and cow, as well as different types of rennet. This experimentation resulted in the development of new types of cheese, such as cheddar and gouda.
In the 19th century, cheese-making underwent a revolution. New technologies, such as pasteurization, allowed cheese makers to produce cheese in larger quantities and with a longer shelf life. Cheesemakers also began to experiment with different types of cultures and molds, resulting in the development of new types of cheese, such as blue cheese and brie.
Today, cheese-making is an art form.