Cheesemaking Cheese is essentially spoilt milk. The cheesemaker’s skill is to control the spoiling to produce cheese[1]. Milk is heated to a temperature required to promote the growth of the bacteria which will feed on and ferment the lactose in the milk into lactic acid. During the fermentation process, the cheesemaker has to gauge when sufficient lactic acid has been developed. At that point, rennet[2][3] is added and, over a period of time, the casein in the milk creates a solid (“curd”) and a liquid (“whey”). Separating the curd from the whey not only limits bacterial decomposition, but also produces the desired, partially dehydrated, cheese that will keep for longer. Significantly, the whey proteins, other major milk proteins, and lactose are all removed in the cheese whey. The process of cheesemaking, therefore, reduces the lactose present to a degree whereby some lactose intolerant people can digest small amounts of cheese without side-effects.
Unknown beginnings Cheesemaking has a long history but precisely
when humans first began the practice is not known. It seems reasonable, however, to connect
cheesemaking with the earliest known domestication of milk producing
animals. How cheese was first produced,
however, remains lost in prehistory. It
is theorised that, before pottery vessels were developed, milk was stored in
bladders made from ruminants' stomachs. If so, then the rennet naturally present may have
induced a coagulation process separating the curds from the whey. If correct, then cheese may have been
discovered by accident.
Earliest evidence There is no conclusive evidence indicating where cheese-making originated,
possibly Europe, or Central Asia, the Middle East, or
the Sahara[4]. It is archaeology,
however, that has provided some of the best dating evidence for cheese:
·
Cheesemaking has been found on Egyptian tomb
murals dating back over 4,000 years.
· Cheese is thought to have originated in the Middle East around 5,000 BC[5]. Evidence of cheesemaking can be found in a band of carvings on the walls of an ancient Mesopotamian temple that date back to 3,000 BC. The ancient carvings show the process by which a cheese-like substance was created, using salt and milk to produce a salty sour curd mixture. From experiments we have done, the result would be somewhat similar to cottage cheese (as suggested by Homer’s epic poem).
·
Pieces of ceramic
vessels with many perforations, reminiscent of cheese strainers, were
discovered in Poland. Dated to
5,500 years ago, chemical analysis by Dr. Melanie Roffet-Salque of the University
of Bristol showed they had been used for processing dairy products.
·
In 2018 it was reported[6] that traces of fatty
acids had been found on fragments of pottery from Pokrovnik on the Dalmatian
coast, Croatia and dated to 7,000 years ago. Carbon dating also produced a definitive
chemical diagnosis that the Pokrovnik samples are from the cheese making
process. The discovery means humans were
making cheese 2,000 years earlier than previously thought, pushing the date
back from the Bronze Age to the Neolithic era.
The surviving fragments of cheese moulds or strainers are evidence
of the ancient cheesemakers' earliest tools.
Before the Bronze Age, baskets were used to separate the
cheese curds. As technology advanced, cheese
moulds were introduced made of pottery or possibly wood; the organic nature of
wood makes its survival rare. The cheese
curds would be placed inside the mould, to which a lid was added, and by applying
pressure the whey would be separated and drain from the holes in the mould. The cheesemaker’s art was to drain as much
whey as possible. With less moisture
retained in the cheese, a much firmer cheese resulted.
Historical sources We do have one of the earliest written
descriptions of cheesemaking is in Homer's epic poem, the Odyssey[7]. The poet describes how
the Cyclops Polyphemus made a form of cottage cheese by storing
milk in animal stomachs[7]. Homer
mentions Polyphemus shepherding sheep and goats, so it is likely that Homer is
referring to the stomachs of these ruminants.
Today cheeses are most commonly made from cow’s milk, but ancient
cheesemakers, such as the Greeks, preferred goat’s milk. As smaller animals, goats require less
grazing than cattle. In mountainous
Greece, where good pasture was at a premium, it would have been easier, and make
more sense, to herd goats into the hills to graze. By so doing, the more fertile land in the river
valleys and plains was freed for essential arable production.
Today By far, cheesemaking
was most common in Europe, 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. Today, in Britain alone, there are at
least seventeen cheese types with protected status out of some 700 different varieties
listed by the British Cheese Board. In contrast, France has just over 50
protected cheeses, Italy around 47, and Spain 26. Beyond Europe
(the Middle East and the Americas), cheese is far less prominent in local
cuisines. Where cheeses have become popular
worldwide this is mostly the result of the spread and influence of European and
Euro-American empires and culture.
__________________________________
Notes:
1.
Wikipedia, Cheesemaking,
retrieved August 10th, 2020.
2.
Rennet is a complex set of enzymes (proteins that act as biological catalysts (biocatalysts)
that accelerate chemical reactions.) produced in
the stomachs of ruminant mammals (who acquire nutrients
from plant-based food).
3.
From the Romans onwards, cheese makers
have sought other ways to coagulate milk.
For those who are lactose intolerant or vegetarian, substitutes for
animal rennet are now used that range from plants and fungi to microbial
sources.
4.
Wikipedia, History
of cheese, retrieved August 10th, 2020.
5.
Litopoulou-Tzanetaki, E. (2007), "Soft-ripened and fresh cheeses:
Feta, Quark, Halloumi and related varieties", Improving the Flavour
of Cheese, Woodhead Publishing Series in Food Science, Technology and Nutrition,
pp. 474-493.
6.
Macdonald, K. (2018), Traces
found of 'world's oldest cheese', BBC News, retrieved August 10th,
2020.
7.
Scholars believe this poem was composed near the end of the 8th-century
BC.
8.
National Historic Cheesemaking Center, History
of Cheese, retrieved August 10th, 2020.
9.
Cheddar was first recorded in AD 1500, Parmesan around 1597, Gouda in
1697, and Camembert in 1791.
10. Dalby, A. (2009), Cheese: a global
history, Reaktion Books, London, pp. 23-25, 35.
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