The Start

Archaeologists have discovered that as far back as 6000 BC cheese had been made from cow's and goat's milk and stored in tall jars. Egyptian tomb murals of 2000 BC show butter and cheese being made, and other murals which show milk being stored in skin bags suspended from poles demonstrate knowledge of dairy husbandry at that time.

It is likely that nomadic tribes of Central Asia found animal skin bags a useful way to carry milk on animal backs when on the move. Fermentation of the milk sugars would cause the milk to curdle and the swaying motion would break up the curdto provide a refreshing whey drink. The curds would then be removed, drained and lightly salted to provide a tasty and nourishing high protein food, i.e. a welcome supplement to meat protein.

Cheese making, thus, gradually evolved from two main streams. The first was the liquid fermented milks such as yoghurt, koumiss and kefir. The second through allowing the milk to acidify to form curds and whey. Whey could then be drained either through perforated earthenware bowls or through woven reed baskets or similar material.

From the Middle East, basic cheesemaking found its way into Europe, where cooler climates meant less aggressive salting was needed for preservation. With moderate salt and acidity, the cheese became a suitable environment for a variety of beneficial microbes and molds. These are what give aged cheeses their pronounced and interesting flavors.

The first factory for the industrial production of cheese opened in Switzerland in1815. Factory-made cheese overtook traditional cheesemaking in the World War II era, and factories have been the source of most cheese in America and Europe ever since.

There are hundreds of types of cheese. Different styles and flavors of cheese are the results of using different species of bacteria and molds, different levels of milk fat, variations in length of aging, differing processing treatments (cheddaring, pulling, brining, mold wash) and different breeds of cows, sheep, or other mammals. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or smoking. Pasteurization of the milk may also affect flavor.