Cheese is a generic term for a diverse group of fermented milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms.
Cheese consists of proteins and fat from milk , usually the milk of cows , buffalo , goats , or sheep . It is produced by coagulation of the milk protein casein . Typically, the milk is acidified and addition of the enzyme rennet causes coagulation. The solids are separated and pressed into final form. [ 1 ] Some cheeses have molds on the rind or throughout.
Hundreds of types of cheese are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized , the butterfat content, the bacteria and mold, the processing, and aging. Herbs , spices , or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is from adding annatto . Most cheeses melt when heated.
For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid , then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei , but others have been extracted from various species of the Cynara thistle family.
Cheese is valued for its portability, long life, and high content of fat , protein , calcium , and phosphorus . Cheese is more compact and has a longer shelf life than milk. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of some cheese, especially cheese that encased in a protective rind, allows selling when markets are favorable.
Etymology
The word cheese ultimately comes from Latin caseus , [ 2 ] from which the modern word casein is closely derived. The earliest source is from the proto-Indo-European root *kwat- , which means "to ferment, become sour".
More recently, cheese comes from chese (in Middle English ) and cīese or cēse (in Old English ). Similar words are shared by other West Germanic languages — West Frisian tsiis , Dutch kaas , German Käse , Old High German chāsi — all from the reconstructed West-Germanic form *kasjus , which in turn is an early borrowing from Latin.
When the Romans began to make hard cheeses for their legionaries' supplies, a new word started to be used: formaticum , from caseus formatus , or "molded cheese" (as in "formed", not "moldy"). It is from this word that we get the French fromage , Italian formaggio , Catalan formatge , Breton fourmaj and Provençal furmo . Cheese itself is occasionally employed in a sense that means "molded" or "formed". Head cheese uses the word in this sense.
History
Origins
Cheese is an ancient food whose origins predate recorded history . There is no conclusive evidence indicating where cheesemaking originated, either in Europe , Central Asia or the Middle East , but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder , had become a sophisticated enterprise by the time the Roman Empire came into being. [ 3 ]
Proposed dates for the origin of cheesemaking range from around 8000 BCE (when sheep were first domesticated ) to around 3000 BCE. The first cheese may have been made by people in the Middle East or by nomadic Turkic tribes in Central Asia . Since animal skins and inflated internal organs have, since ancient times, provided storage vessels for a range of foodstuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach. There is a legend with variations about the discovery of cheese by an Arab trader who used this method of storing milk. [ 4 ] [ 5 ]
Cheesemaking may have begun independently of this by the pressing and salting of curdled milk in order to preserve it. Observation that the effect of making milk in an animal stomach gave more solid and better-textured curds, may have led to the deliberate addition of rennet.
The earliest archeological evidence of cheesemaking has been found in Egyptian tomb murals, dating to about 2000 BCE. [ 6 ] The earliest cheeses were likely to have been quite sour and salty, similar in texture to rustic cottage cheese or feta , a crumbly, flavorful Greek cheese.
Cheese produced in Europe , where climates are cooler than the Middle East, required less salt for preservation. With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their pronounced and interesting flavors.
Ancient Greece and Rome
Ancient Greek mythology credited Aristaeus with the discovery of cheese. Homer 's Odyssey (8th century BCE) describes the Cyclops making and storing sheep's and goats' milk cheese. From Samuel Butler's translation:
| “ | We soon reached his cave, but he was out shepherding, so we went inside and took stock of all that we could see. His cheese-racks were loaded with cheeses, and he had more lambs and kids than his pens could hold... When he had so done he sat down and milked his ewes and goats, all in due course, and then let each of them have her own young. He curdled half the milk and set it aside in wicker strainers. | ” |
By Roman times , cheese was an everyday food and cheesemaking a mature art. Columella 's De Re Rustica (circa 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging. Pliny's Natural History (77 CE) devotes a chapter (XI, 97) to describing the diversity of cheeses enjoyed by Romans of the early Empire . He stated that the best cheeses came from the villages near Nîmes , but did not keep long and had to be eaten fresh. Cheeses of the Alps and Apennines were as remarkable for their variety then as now. A Ligurian cheese was noted for being made mostly from sheep's milk, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each. Goats' milk cheese was a recent taste in Rome, improved over the "medicinal taste" of Gaul 's similar cheeses by smoking . Of cheeses from overseas, Pliny preferred those of Bithynia in Asia Minor.
Post-classical Europe
Rome spread a uniform set of cheesemaking techniques throughout much of Europe, and introduced cheesemaking to areas without a previous history of it. As Rome declined and long-distance trade collapsed, cheese in Europe diversified further, with various locales developing their own distinctive cheesemaking traditions and products. The British Cheese Board claims that Britain has approximately 700 distinct local cheeses; [ 7 ] France and Italy have perhaps 400 each. (A French proverb holds there is a different French cheese for every day of the year, and Charles de Gaulle once asked "how can you govern a country in which there are 246 kinds of cheese?" [ 8 ] ) Still, the advancement of the cheese art in Europe was slow during the centuries after Rome's fall. Many cheeses today were first recorded in the late Middle Ages or after— cheeses like Cheddar around 1500 CE, Parmesan in 1597, Gouda in 1697, and Camembert in 1791. [ 9 ]
In 1546, The Proverbs of John Heywood claimed " the moon is made of a greene cheese ." ( Greene may refer here not to the color, as many now think, but to being new or unaged.) [ 10 ] Variations on this sentiment were long repeated and NASA exploited this myth for an April Fool 's spoof announcement in 2006. [ 11 ]
Modern era
Until its modern spread along with European culture, cheese was nearly unheard of in oriental cultures, in the pre-Columbian Americas, and only had limited use in sub-Mediterranean Africa, mainly being widespread and popular only in Europe and areas influenced strongly by its cultures. But with the spread, first of European imperialism, and later of Euro-American culture and food, cheese has gradually become known and increasingly popular worldwide, though still rarely considered a part of local ethnic cuisines outside Europe, the Middle East, and the Americas.
The first factory for the industrial production of cheese opened in Switzerland in 1815, but it was in the United States where large-scale production first found real success. Credit usually goes to Jesse Williams, a dairy farmer from Rome , New York , who in 1851 started making cheese in an assembly-line fashion using the milk from neighboring farms. Within decades hundreds of such dairy associations existed.
The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheesemaking had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced.
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. Today, Americans buy more processed cheese than "real", factory-made or not.
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