Cheese, one of the oldest and most appreciated foods by mankind, has undergone a great evolution over thousands of years. From its humble origins in prehistoric times to its sophisticated production today, cheese has not only been an essential source of nutrition, but also a reflection of the creativity and adaptability of diverse cultures.
It is believed that cheese was discovered accidentally in Neolithic times, when animals such as goats, sheep and cows began to be domesticated. Milk, stored in bags made from animal stomachs, began to curdle due to the action of renin, an enzyme present in the stomach lining.
This process led to the formation of curd, which was later drained to produce the first cheeses. This discovery was crucial, as it allowed the milk to be preserved for a longer period of time, which was essential in an era without refrigeration systems.
Over time, cheese-making techniques were perfected in different civilizations. The Egyptians developed methods to produce soft, fresh cheeses, while the Greeks and Romans specialized in the production of hard, durable cheeses, ideal for trade and transport.
The Romans, in particular, were great cheese lovers and took it to all the regions they conquered, contributing to the spread of cheese culture in Europe.
During this time, cheese making remained an artisanal activity, passed down from generation to generation, with each region developing its own techniques and varieties according to climate, local fauna and cultural traditions.
The Middle Ages was a period of great innovation in cheese making, largely thanks to the European monasteries, especially the Benedictines. The monks, experts in agriculture and animal husbandry, began to experiment with different cheese fermentation and ripening techniques. It was at this time that many of the cheese varieties that are still popular today, such as Roquefort in France and Parmigiano in Italy, emerged.
Pressing and salting
The monasteries acted as centers of innovation, perfecting techniques such as pressing, salting and prolonged ripening. In addition, the invention of the cheese press allowed producers to extract more whey from the curds, resulting in drier and more durable cheeses, essential in times of scarcity. With the advent of the Industrial Revolution in the 19th century, cheese production underwent a radical transformation.
Mechanization allowed mass production of cheese, making it more accessible and affordable to the general population. The development of pasteurization by Louis Pasteur in 1864 improved food safety by reducing the incidence of diseases transmitted by untreated milk.
During this period, the cheese industry began to standardize production processes to ensure uniform quality, thus satisfying the growing demand in the expanding cities.
New traditional methods
At the end of the 20th century, a significant interest in traditional cheese-making methods emerged, driven by the desire to consume more authentic, high-quality products. This return to artisanal cheese has led to a revival of old varieties and the creation of new ones, with a focus on quality, sustainability and the preservation of local traditions.
Today, the cheese industry is a blend of the ancient and the modern. While large factories continue to mass-produce cheeses to meet global demand, small artisanal producers are responsible for offering unique cheeses that celebrate the diversity and richness of cheesemaking history.
In short, the evolution of cheese making is a reflection of the history of mankind. From its accidental origins to its industrial production and the return of artisanal practices, cheese remains an essential food in world culture.
