A Brief History of Cheese: From Neolithic Times to Today

Cheese, a culinary delight enjoyed worldwide, boasts a history nearly as ancient as civilization itself. Originating around 8000 BCE, this remarkable food has evolved from simple clumps of curd to the diverse array of cheeses we savor today. Let's explore the fascinating journey of cheese through the ages.

The Accidental Discovery of Cheese

The story begins with Neolithic farmers in the Fertile Crescent, who domesticated sheep and goats for their milk. In warm conditions, fresh milk would naturally sour, with lactic acids causing proteins to coagulate into soft clumps. These early farmers discovered that by draining the remaining liquid, known as whey, they could consume the yellowish globs as a fresh, spreadable meal. These clumps, or curds, became the foundation of cheesemaking.

The Survival Advantage of Cheese

The discovery of cheese provided Neolithic people with a significant survival advantage. Milk, rich in essential proteins, fats, and minerals, also contains high levels of lactose, a sugar difficult for many to digest. Cheese offered all the benefits of milk with significantly less lactose. Moreover, its ability to be preserved and stockpiled allowed for essential nutrients to be consumed during famines and long winters.

Cheese in Ancient Civilizations

By the end of the Bronze Age, cheese had become a standard commodity in maritime trade throughout the eastern Mediterranean. In Mesopotamia, it became a staple of culinary and religious life. Early writings include administrative records of cheese quotas, listing various types for different rituals and populations. Civilizations in Turkey also referenced rennet, an animal byproduct that accelerates and controls coagulation, leading to the creation of harder cheeses.

Regional Variations

Different cultures embraced cheese and added their own local flavors:

• Mongolia: Nomadic Mongolians used yaks’ milk to create hard, sundried wedges of Byaslag.
• Egypt: Egyptians enjoyed goats’ milk cottage cheese, straining the whey with reed mats.
• South Asia: Milk was coagulated with food acids like lemon juice, vinegar, or yogurt, then hung to dry into loaves of paneer.
• Greece: The Greeks produced bricks of salty brined feta cheese and a harder variety similar to pecorino romano.

Under Roman rule, "dry cheese" or "caseus aridus" became an essential ration for soldiers guarding the vast borders of the Roman Empire.

Cheese in Medieval Europe

Following the collapse of the Western Roman Empire, cheesemaking continued to evolve in the manors of medieval Europe. Benedictine monasteries played a crucial role, with monks experimenting with different types of milk, cheesemaking practices, and aging processes. Their efforts led to the refinement and perfection of many popular cheeses, including Parmesan, Roquefort, Munster, and several Swiss varieties.

The Swiss Cheese Trade

In the Alps, Swiss cheesemaking thrived, producing a myriad of cow’s milk cheeses. By the end of the 14th century, Alpine cheese from the Gruyere region had become so profitable that a neighboring state invaded the Gruyere highlands to control the growing cheese trade.

Cheese in the Modern Era

Cheese remained popular through the Renaissance, and the Industrial Revolution shifted production from monasteries to factories. Today, the world produces approximately 22 billion kilograms of cheese annually, shipped and consumed globally. Despite modern advancements, local farms continue to handcraft cheese, following in the footsteps of their Neolithic ancestors.

Conclusion

From its accidental discovery to its current status as a global delicacy, cheese has played a vital role in human history. Its versatility, nutritional value, and cultural significance have made it one of humanity’s oldest and most beloved foods. Whether enjoyed fresh, aged, or incorporated into countless dishes, cheese continues to delight and nourish people around the world.