19:
425:
607:
621:
220:
1306:, 1996: "Eating in the Middle Ages: the social distribution of food", pp 41ff; Mennell observes, "Dairy produce very much remained identified with the lower orders and disdained by the grand", adding "one of the few ways in which peasants in the mountains of Provence had a dietary advantage over the archbishop was in their high consumption of cheese."
131:
For preservation purposes, cheese-making may have begun by the pressing and salting of curdled milk. Animal skins and inflated internal organs already provided storage vessels for a range of foodstuffs. Curdling milk in an animal's stomach made solid and better-textured curds, which could easily have
453:
Today, Britain has 15 protected cheeses from approximately 40 types listed by the
British Cheese Board. The British Cheese Board claims a total number of about 700 different products (including similar cheeses produced by different companies). France has 50 protected cheeses, Italy 52, and Spain 26.
550:
Until its modern spread along with
European culture, cheese was most common by far in Europe, and the Middle East and North Africa. It was unheard of or far less common in sub-Saharan Africa, the rest of Asia, and pre-colonization Americas. Although cheese is still less prominent in local cuisines
575:
Mass-produced rennet began in the 1860s. By the turn of the century, scientists were producing pure microbial cultures. Previously, bacteria in cheese was derived from the environment or from recycling an earlier batch's whey. Pure cultures meant a standardized cheese could be produced. The mass
404:
in 1791. Cheeses diversified in Europe with locales developing their own traditions and products when
Romanized populations encountered unfamiliar neighbors with their own cheese-making traditions. As long-distance trade collapsed, only travelers encountered unfamiliar cheeses.
420:
The advancement of the art of cheesemaking in Europe was slow during the centuries after Rome's fall. It became a staple of long-distance commerce, was disregarded as peasant fare, inappropriate on a noble table, and even harmful to one's health through the Middle Ages.
417:. Cheese-making in manor and monastery intensified local characteristics imparted by local bacterial flora while the identification of monks with cheese is sustained through modern marketing labels. This also led to a diversity of cheese types.
1122:
In the Old
Sumerian period, cheese delivery quotas of herdsmen in charge were recorded, using jars with standardized liquid capacity as measures (the traditional grain measures), in contrast to archaic times when cheese was counted in discrete
559:
The first factory for the industrial production of cheese opened in
Switzerland in 1815. However, the large-scale production found real success in the United States. Credit goes to Jesse Williams, a dairy farmer from
302:
We soon reached his cave, but he was out shepherding, so we went inside and took stock of all that we could see. His cheese-racks were loaded with cheeses, and he had more lambs and kids than his pens could
485:. Mass-produced cheese has become quite common, replacing hand-made and/or local cheeses even more in the United States than in Europe. From the 2010s onwards, more people in the US have been making
143:. Cheese produced in Europe, where climates are cooler than in the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful
1011:, 2nd ed. (Cambridge University Press) 1973:572, 588; implications of modern pre-industrial Cretan pastoralists and cheese production for interpreting the archaeological record, are discussed by
108:
It is unknown when cheese was first made. The earliest direct evidence for cheesemaking is now being found in excavated clay sieves (holed pottery) over seven thousand years old, for example in
528:, China is similar to paneer. Mainstream Chinese culture is not dairy-centric, but some outlying regions of the country including Yunnan have strong cheese traditions. There are a variety of
865:
139:
Hard salted cheese is likely to have accompanied dairying from the outset. It is the only form in which milk can be kept in a hot climate. Dairying existed around 4,000 BC in the
717:
584:, became one of the most common ways to prolong the life of cheese in the home. It remained popular in most households until the introduction of the home refrigerator in 1913.
307:
When he had so done he sat down and milked his ewes and goats, all in due course, and then let each of them have her own young. He curdled half the milk and set it aside in
649:
803:
Salque M, Bogucki PI, Pyzel J, Sobkowiak-Tabaka I, Grygiel R, et al. (2012). "Earliest evidence for cheese making in the sixth millennium bc in northern Europe".
551:
outside of Europe, the Middle East, and the
Americas, most cheeses have become popular worldwide through the spread of European and Euro-American empires and culture.
744:
McClure, Sarah B.; Magill, Clayton; Podrug, Emil; Moore, Andrew M. T.; Harper, Thomas K.; Culleton, Brendan J.; Kennett, Douglas J.; Freeman, Katherine H. (2018).
250:, it is around 3,200 years old. Earlier, remains identified as cheese were found in the funeral meal in an Egyptian tomb dating around 2900 BC. Visual evidence of
576:
production of cheese made it readily available to the poorer classes. Therefore, simple cost-effective storage solutions for cheese gained popularity. Ceramic
1015:
207:
An Arab legend attributes the discovery of cheese to an Arab trader who used this method of storing milk. However, cheese was already well known among the
1552:
In the United States, the market for process cheese is now larger than the market for 'natural' cheese, which itself is almost exclusively factory-made.
942:
6), the 'abra's of Dumuzi, Ninkasi, and I'kur receive butter and cheese from the 'abra of Inanna, according to W.W. Hallo, "The House of Ur-Meme",
64:, beginning well over 7,000 years ago. Humans likely developed cheese and other dairy foods by accident, as a result of storing and transporting
872:
591:
era. Since then, factories have been the source of most cheese in
America and Europe. In 2004, Americans were reported to have purchased more
581:
1089:
727:
319:
to his patron requests a wheel of hard cheese so that he may make a feast whenever he wishes. Pliny recorded the Roman tradition that
120:
in
Croatia, the latter with dried remains which chemical analysis suggests was cheese. Shards of holed pottery were also found in
1319:, 1931 notes "the advice to avoid peaches, apples, pears and cheese, etc., as injurious to health" as unintelligible to moderns.
1473:
1058:
474:
48:
1574:
973:
700:
1373:
1109:
1545:
1448:
1438:
1244:
1041:
162:, dated at the early second millennium BC. The earliest cheeses were sour and salty and similar in texture to rustic
1398:
1012:
572:
fashion using the milk from neighbouring farms in 1851. Within decades, hundreds of dairy associations existed.
128:
in
Switzerland and are hypothesized to be cheese-strainers; they date back to roughly eight thousand years ago.
1488:
18:
1348:
434:
347:) details a cheese-making process involving rennet coagulation, pressing of the curd, salting, and aging.
990:
722:
1222:
985:
866:"dev.mualphatheta.org/cheese_and_culture_a_history_of_cheese_and_its_place_in_western_civilization.pdf"
1210:
424:
356:(77 CE) devotes two chapters (XI, 96–97) to the diversity of cheeses enjoyed by Romans of the early
1186:
140:
121:
746:"Fatty acid specific δ13C values reveal earliest Mediterranean cheese production 7,200 years ago"
351:
44:
38:
273:
era, valued foreign cheeses were transported to Rome to satisfy the tastes of the social elite.
1304:
All
Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
639:
482:
478:
231:
409:'s first encounter with an edible rind white cheese forms one of the constructed anecdotes of
239:
1423:
905:
814:
757:
410:
8:
946:, 1972; a Sumerian/Akkadian bilingual lexicon of ca 1900 BC lists twenty kinds of cheese.
470:
cheese. However some studies failed to find any references to milking in these cultures.
447:
159:
1187:"The History Of Cheese: From An Ancient Nomad's Horseback To Today's Luxury Cheese Cart"
909:
818:
761:
1090:"Accounting and accountability in ancient civilizations: Mesopotamia and ancient Egypt"
921:
838:
780:
745:
442:
referring to being new or unaged). Variations on this sentiment were long repeated and
401:
261:
Cheese-making was known in Europe at the earliest level of Hellenic myth. According to
247:
25:
956:
1541:
1469:
1444:
1329:
1240:
1037:
830:
785:
1101:
913:
896:
Simoons, Frederick J. (July 1971). "The antiquity of dairying in Asia and Africa".
842:
822:
805:
775:
765:
592:
565:
541:
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235:
171:
61:
1066:
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1135:
1019:
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770:
644:
393:
348:
277:
262:
251:
179:
93:
677:, who introduced bee-keeping and cheese-making before wine was known in Greece.
626:
561:
545:
529:
490:
428:
A disused stone cheese-press at the farm Auchabrack, in Aberdeenshire, Scotland
397:
389:
195:
163:
125:
1563:
1285:
to Florence, ca 1310–40, are included in Francesco di Balduccio Pergolotti's
981:
577:
569:
255:
81:
1515:
1377:
1343:
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789:
654:
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588:
501:
Preserved cheese dating from 1615 BC was found in the Taklamakan Desert in
357:
327:
270:
266:
89:
1174:
1105:
612:
406:
385:
147:
and molds, giving aged cheeses their pronounced and interesting flavors.
826:
373:
701:"Evidence of 7,200-year-old cheese making found on the Dalmatian Coast"
513:
1281:
Details of the local costs and export duties in importing cheese from
925:
1493:
1302:
The stratification of medieval food is discussed in Stephen Mennell,
674:
331:
320:
281:
69:
369:
917:
502:
384:
Most named cheeses known today were initially recorded in the late
316:
175:
117:
77:
802:
587:
Factory-made cheese overtook traditional cheese-making during the
365:
1291:
Medieval trade in the Mediterranean world: illustrative documents
1289:, translated in Robert Sabatino Lopez, Irving Woodworth Raymond,
939:
295:
290:
144:
1282:
525:
521:
517:
308:
265:, cheese became a sophisticated enterprise at the start of the
133:
113:
109:
97:
85:
73:
57:
974:
506:
467:
285:
243:
224:
208:
199:
189:
155:
606:
512:
Local cheese today is commonly made or available in most of
1353:
1330:"Straight Dope: How did the moon=green cheese myth start?".
1162:
A Funerary Repast in an Egyptian Tomb of the Archaic Period
1013:
H. Blitzer, "Pastoral Life in the Mountains of Crete", 1990
650:
List of European cheeses with protected geographical status
463:
443:
219:
167:
65:
1164:. Nederlands instituut voor het Nabije Oosten, Leiden 1962
718:"Hints of 7,200-Year-Old Cheese Create a Scientific Stink"
298:
producing and storing sheep's and goat's milk and cheese:
1136:"Ancient Egypt: Cheese discovered in 3,200-year-old tomb"
234:
goes back about 5,000 years. In 2018, archeologists from
743:
1344:"Hubble Resolves Expiration Date For Green Cheese Moon"
242:
reported the discovery of the oldest known cheese from
330:, cheese-making was a common practice and food group.
1466:
The Life of Cheese Crafting Food and Value in America
392:
has been recorded since the 1500s, the production of
183:
961:
Palaeolexicon. Word study tool for ancient languages
602:
454:
Italy has at least 400 cheese varieties as a whole.
80:. There is no conclusive evidence indicating where
1468:, University of California Press, pp. 56–59,
1424:"Milk in Pre-Columbian America | Dairy Moos"
214:
1561:
1342:Nemiroff, R.; Bonnell, J., eds. (1 April 2006).
477:, local cheeses have been developed across both
1341:
1268:Noted in passing by Maguelonne Toussaint-Samat
1031:
438:claimed "the moon is made of a greene cheese" (
1463:
1234:
1087:
178:tablets recorded the inventorying of cheese, (
1535:
904:(3). American Geographical Society: 431–439.
1376:. British Cheese Board. 2007. Archived from
1088:Carmona, Salvador; Ezzamel, Mahmoud (2007).
739:
737:
712:
710:
695:
693:
360:. He stated that the best cheeses came from
1399:"Piani di controllo dei prodotti DOP e IGP"
335:
258:tomb murals made in approximately 2000 BC.
23:
1540:(Revised ed.). Scribner. p. 54.
1457:
813:(7433). Nature Publishing Group: 522–525.
462:Reports by conquistadors suggest that the
779:
769:
734:
707:
690:
150:The earliest written evidence of cheese (
423:
218:
72:' stomachs, as their inherent supply of
17:
1032:Ridgwell, Jenny; Ridgway, Judy (1968).
895:
49:question marks, boxes, or other symbols
1562:
1056:
673:The archaic myth of the culture-hero
568:. Williams began making cheese in an
475:European colonization of the Americas
396:(Parmigiano Reggiano) began in 1597,
1436:
1237:Cheesemaking in Scotland - A History
379:
294:(late 8th century BC) describes the
1007:Michael Ventris and John Chadwick,
466:and other Andean cultures consumed
230:Archaeological evidence for making
103:
13:
1239:. The Scottish Dairy Association.
595:than "real", factory-made cheese.
554:
14:
1586:
132:led to the conscious addition of
640:List of ancient dishes and foods
619:
605:
1529:
1508:
1481:
1440:Nature and Culture in the Andes
1430:
1416:
1391:
1366:
1335:
1322:
1309:
1296:
1275:
1262:
1253:
1228:
1216:
1204:
1179:
1167:
1154:
1128:
1081:
1050:
1025:
1001:
967:
944:Journal of Near Eastern Studies
667:
26:Tacuinum sanitatis Casanatensis
1100:(2). Emeral Group Publishing.
949:
932:
889:
858:
849:
796:
284:with the discovery of cheese.
215:Ancient Egypt, Greece and Rome
1:
1516:"Barfly Retro Fridge History"
1094:Accounting and Accountability
1057:Reich, Vicky (January 2002).
938:In NBC 11196 (5 NT 24, dated
684:
341:
1349:Astronomy Picture of the Day
1009:Documents in Mycenaean Greek
771:10.1371/journal.pone.0202807
726:. 2018-09-05. Archived from
450:spoof announcement in 2006.
435:The Proverbs of John Heywood
190:
170:. In Late Bronze Age Minoan-
7:
1443:. Univ of Wisconsin Press.
1332:Retrieved October 15, 2005.
1036:. Oxford University Press.
723:National Geographic Society
598:
457:
446:exploited this myth for an
376:and had to be eaten fresh.
368:, and were identifiable as
10:
1591:
1317:The English Medieval Feast
975:
539:
200:
184:
1575:History of food and drink
1374:"British Cheese homepage"
957:"The Linear B word tu-ro"
855:Toussaint-Samat 2009:103.
535:
1437:Gade, Daniel W. (1999).
660:
204:) flocks and shepherds.
141:grasslands of the Sahara
1464:Heather Paxson (2013),
1235:Smith, John H. (1995).
1223:Pliny's Natural History
1193:. Lifestyle Direct, Inc
991:A Greek–English Lexicon
496:
122:Urnfield pile-dwellings
1536:McGee, Harold (2004).
429:
336:
313:
227:
223:Cheese in a market in
37:This article contains
31:
24:
1489:"Oldest Cheese Found"
1315:William Edward Mead,
1034:Food Around the World
982:Liddell, Henry George
730:on September 6, 2018.
540:Further information:
520:and related cheeses.
427:
323:had lived on cheese.
300:
252:Egyptian cheesemaking
240:University of Catania
222:
84:originated, possibly
21:
1403:politicheagricole.it
1328:Cecil Adams (1999).
1287:Practice of Commerce
1160:Walter Bryan Emery:
1106:10.2139/ssrn.1016353
246:. Discovered in the
68:in bladders made of
1538:On Food and Cooking
1426:. 12 February 2017.
1293:, 2001:117, no. 46.
1272:, 2nd ed. 2009:106.
1176:accessed 2007/06/10
1173:History of Cheese.
910:1971GeoRv..61..431S
898:Geographical Review
827:10.1038/nature11698
819:2013Natur.493..522S
762:2018PLoSO..1302807M
489:(or farmhouse) and
415:Life of the Emperor
388:. The existence of
160:Third Dynasty of Ur
158:cuneiform texts of
1018:2015-09-24 at the
430:
248:Saqqara necropolis
228:
56:The production of
39:special characters
32:
1475:978-0-52-027018-3
1270:A History of Food
1063:Moscow Food Co-op
380:Post-Roman Europe
45:rendering support
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1142:. 18 August 2018
1132:
1126:
1125:
1119:
1117:
1108:. Archived from
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1079:
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1065:. Archived from
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1048:
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1029:
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1005:
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871:. Archived from
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593:processed cheese
542:Farmstead cheese
448:April Fools' Day
346:
343:
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269:era. During the
236:Cairo University
203:
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187:
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104:Earliest origins
76:would encourage
62:recorded history
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1211:Samuel Butler's
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1113:
1086:
1082:
1072:
1070:
1069:on May 30, 2012
1055:
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1026:
1020:Wayback Machine
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996:Perseus Project
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645:List of cheeses
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555:Mass production
548:
538:
530:Tibetan cheeses
516:in the form of
499:
491:artisan cheeses
460:
382:
353:Natural History
344:
304:
278:Greek mythology
263:Pliny the Elder
232:cheese in Egypt
217:
180:Mycenaean Greek
166:or present-day
151:
118:Dalmatian coast
106:
94:the Middle East
54:
53:
52:
43:Without proper
22:Cheese-making,
12:
11:
5:
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1112:on 6 July 2014
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627:History portal
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546:Artisan cheese
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216:
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164:cottage cheese
126:Lake Neuchatel
105:
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47:, you may see
35:
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30:(14th century)
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986:Scott, Robert
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878:on 2019-05-06
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635:Food history
589:World War II
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386:Middle Ages
328:Roman times
1564:Categories
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1384:2009-10-15
1359:2009-10-08
1225:, iii .85.
1197:2009-10-15
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1116:9 December
882:2019-05-06
685:References
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311:strainers.
116:, and the
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675:Aristaeus
487:farmstead
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332:Columella
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282:Aristaeus
280:credited
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172:Mycenaean
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1140:BBC News
1059:"Cheese"
1016:Archived
835:23235824
790:30183735
750:PLOS ONE
599:See also
566:New York
503:Xinjiang
458:Americas
394:Parmesan
374:Gévaudan
317:Epicurus
276:Ancient
256:Egyptian
238:and the
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176:Linear B
156:Sumerian
145:microbes
78:curdling
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906:Bibcode
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390:cheddar
349:Pliny's
296:Cyclops
291:Odyssey
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110:Kujawy
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976:τυρός
922:JSTOR
876:(PDF)
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839:S2CID
661:Notes
580:, or
507:China
479:North
468:llama
398:Gouda
366:Nîmes
364:near
286:Homer
244:Egypt
225:Italy
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