History of cheese making 8 #emmental #cheese #cottage_cheese #mozzarella #cheddar #beats #remix

‬‏History of cheese making #emmental #cheese #cottage_cheese #mozzarella #cheddar #beats #remix

The history of cheesemaking is ancient and largely accidental, dating back possibly 10,000 years to when humans first domesticated milk-producing animals. It's believed that cheese was discovered when milk was stored in containers made from animal stomachs, leading to the natural coagulation of milk due to the enzyme rennet. This process, along with the preservation of curdled milk through salting, likely led to the development of cheese.
Early Cheesemaking:
Accidental Discovery:
The most widely accepted theory suggests cheesemaking arose from the practice of storing milk in animal stomachs, which contained rennet, causing the milk to curdle.
Domestication of Animals:
The practice is closely tied to the domestication of sheep, goats, and cows, which provided a consistent milk supply.
Early Evidence:
Archaeological finds in Poland and Croatia, dating back to 5500 BCE and 5200 BCE, respectively, provide evidence of early cheesemaking.
Preservation:
Salt was likely used early on to preserve cheese, especially in warmer climates, where fresh cheese would spoil quickly.
Ancient Civilizations:
Cheese was valued by ancient civilizations like the Egyptians, Greeks, and Romans, who developed their own varieties and techniques.
Evolution of Cheesemaking:
Monasteries and Medieval Period:
Monasteries and abbeys played a significant role in cheese production during the medieval period, experimenting with new techniques and aging processes.
Cheese Trade:
This era also saw the rise of cheese markets and trade across Europe.
Modern Era:
Modern cheese production has expanded dramatically, with a vast array of varieties available, driven by both preservation needs and a desire for diverse flavors.
Processed Cheese:
The invention of processed cheese, like the one created in Switzerland in 1911, further diversified the cheese landscape.
Key Factors in Cheesemaking's Development:
Animal Domestication: Provided a reliable source of milk.
Natural Enzymes: Rennet from animal stomachs played a crucial role in curdling milk.
Preservation Techniques: Salting and aging helped extend the shelf life of cheese.
Cultural Practices: Different cultures adopted and adapted cheesemaking techniques, leading to the diversity of cheeses we see today.

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