History of cheese

Cheese, Circle, Circular, Dairy, Dutch

Although no one knows how the first cheese was created. A theory that through the transportation of milk in bladders made of ruminants. The definition of a ruminant is an even-toed ungulate mammal that chews cud regurgitated from its rumen. Storing the milk in such a manner would make it coagulate split into curds and whey. Though the original process may never be known by the time of the Roman Empire the art has become a highly valued procedure throughout Europe the Middle East. Hundreds of varieties of cheese were produced and traded across the Roman Empire. Many kinds of cheese which are well known today were initially produced and recorded in the late middle ages like cheddar from the 1500’s Parmigiano-Reggiano in 1957, Gouda in 1697 and Camembert in 1791. In its first days of creation, it remained a local product only identified by the origin in which it was made. British cheese manufacturing began about 2,000 years ago in Pre-Roman times. Cheshire and Lancashire are two that evolved into what we recognize today. As in France the majority of the cheese making was localized and done by farmers as well as in monasteries. Switzerland, of course, is famous for its cheese, Emmental is a firm cheese with a pale yellow color and buttery, mildly sharp flavor. Emmental features the characteristic holes typical of swiss cheese.
English Puritans dairy farmers brought to America in the 17th Century their knowledge of cheese making, After the Revolutionary War, New York was known as the great cheese state. The Southeastern part of Wisconsin was settled in the 1830’s. From 1850,s immigrants from Germany, Norway, and Switzerland arrived and coupling with American Pioneers stated farmstead cheese manufacturing. By 1910 Wisconsin surpassed Ohio and New York and became the number one in cheese production in the united states.
The invention of processed cheese in 1911, a combination of at least two unique forms and made popular by James L. Kraft who became famous as American Cheese.

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