The cheese is a solid food made from the curd milk cow , goat, sheep , buffalo, camel or other ruminant mammals . It is ideal for canning hardly breaks in the course of time as to improve their qualities dry weight ratio. Milk is induced to clot using a combination of rennet (or some substitute) and acidification. The bacteria are responsible for acidification of milk, playing an important role in defining the texture and taste of most cheeses. Some molds also contain , both on the outside and inside.
To the ancient Greeks "cheese was a gift from the gods." [ 1 ] There are hundreds of varieties of cheese. Their different styles and flavors are the result of using different species of bacteria and molds, different levels of cream in milk, variations in healing time, different treatments in the process and different breeds of cows, goats or mammal whose milk is used. Other factors include the diet of cattle and the addition flavoring agents such as herbs, spices or smoked. That the milk is pasteurized or not may also affect the flavor.
For some cheeses are curdled milk adding acids such as vinegar or lemon juice . However, most are acidified to a lesser degree by bacteria that are added, which transform the milk sugars into lactic acid , in what follows the addition of rennet to complete the process of curdling. The rennet enzyme is traditionally obtained from the stomach lactating cattle, but now also produce substitutes microbiological laboratory. Have also been extracted "vegetable rennet" of several species of the family of Cynara thistle .
cheese The word derives from the Latin CASEUS . But in Roman times the term became famous formaticum between Legionnaires of CASEUS formatus , meaning molded cheese. This is in French be said fromage in Italian formaggio or Catalan formatge .
History
is an ancient food whose origins may predate recorded history. probably discovered in Central Asia or Middle East, its production was extended to Europe and had become a sophisticated enterprise already in Roman times . When Rome's influence declined, there were different local processing techniques. This diversity reached its peak in the early industrial age and has declined somewhat since then due to mechanization and economic factors.
From ancient civilizations, the cheese is stored for times of scarcity and is considered a good food for traveling, being valued for its portability, good conservation and high in fat , proteins, calcium and phosphorus . Cheese is lighter, more compact and retained for longer than the milk from which it obtains. Cheesemakers can be established near the center of a growing region and benefit from fresher milk, cheaper and lower cost of transport. The good conservation product allows manufacturers to sell only when prices are high and need money. Some markets even pay more for old cheese, just the opposite of what happens with milk production.
Origins
The origins of the cheese are under discussion and can not be dated with accuracy, but is estimated to lie between the years 8000 a. C. (when the domestica sheep) and 3000 BC C.
There is a legend that was discovered by an Arab merchant that, while on a long journey through the desert, put milk in a bowl made from the stomach a lamb. When he went to consume saw that it was coagulated and fermented (due to the rennet from the stomach of the lamb and the high temperature of the desert). Other authors point out that the cheese was already known in prehistoric times, a fact which has not been verified.
Legends aside, probably arose as a way of preserving milk, salt and applying pressure before using a yeast for the first time, perhaps to see that the cheese made in the stomach of animals had a better and more solid texture. The oldest archaeological evidence of the manufacture of cheese have been found in tomb murals of Ancient Egypt , dated about 2300 a. C. These first cheeses were likely to have a strong flavor and would be heavily salted , with a texture similar to feta cheese or curd.
From Middle East, skills in the production of cheese were introduced in Europe , which were colder climates least amount of salt needed for conservation. With the reduction of salts and acids, the cheese became a suitable environment for bacteria and molds , responsible to give its characteristic flavor.
Classic Period
The mythology of Ancient Greece Aristeo attributed to the discovery of cheese. In The Odyssey of Homer ( eighth century BC) describes a Cyclops making and storing sheep's and goat cheeses.
At the time of the Ancient Rome was a food that is consumed daily, and its manufacturing process was far too not as is currently done outside the industrial field. In Re Rustica of Columella (about AD 65 ) details cheese making processes that include coagulation enzymes, pressurization of rennet, salted and cured. The Naturalis Historia of Pliny the Elder ( AD 77) devotes a chapter (XI, 97) to describe the diversity of cheese consumed by the Roman Empire . He argued that the best were the Gauls from Nimes , but could not keep too long and should be eaten fresh. The cheeses from Alps and Apennines had a variety so great as today. Of the foreigners, Pliny preferred those of Bithynia in the current Turkey.
Rome's legacy in Europe
Rome extended its techniques in the manufacture of cheese throughout much of Europe, introducing them in areas with no knowledge of them so far. With the decline of Rome and the collapse of long-distance trade, the diversity of cheese in Europe increased significantly, with different regions developing their own distinctive traditions. France and Italy are the countries with a greater range of currently distinct types of cheese, with approximately 400 types each. Proof of this is the French proverb holds that there is a different French cheese for every day of the year, as well as the appointment of French President Charles de Gaulle "How can you govern a country in which there are 246 classes Cheese? ". [ 2 ]
Nevertheless, progress in the craft of cheese in Europe progressed slowly in the centuries after the fall of Rome. Many of those we know today appeared as such in the Late Middle Ages or later. It retains a document of 959 written in the monastery Santo Domingo de Silos, in the province of English Burgos, consisting of a list of cheeses dispensed by the monastery of Rozuela ( The news of kesos ), which is the first demonstration known to the Castilian Romance language derived from Latin. [ 3 ] Cheese current as cheddar dating from 1500 the parmesan in 1597, the gouda in 1697 and camembert in 1791 , to give some examples. [4 ]
Modern Times
A pesar de estar ligado a la cultura moderna europea, el queso era prácticamente desconocido en las culturas orientales, no había sido inventado en la América precolombina , y tenía un uso bastante limitado en África , siendo popular y estando desarrollado sólo en Europa y en las áreas fuertemente influenciadas por su cultura. Pero con la extensión, primero del imperialismo europeo, y después de la cultura euroamericana, poco a poco el queso se ha dado a conocer y se ha hecho popular en todo el mundo.
La primera fábrica para la producción industrial del queso se abrió in Switzerland in 1815 , but in the United States where large-scale production began to be truly successful. It is often held responsible for Jesse Williams, who owns a dairy farm in Rome, New York , and in 1851 started making cheese in an assembly line with milk from nearby farms. For decades, were common this type of partnership between farms. The
1860's showed the potential for cheese production, and the turn of the century science began to produce pure microbes. Before this, the bacteria were obtained of the environment, recycling and other used. The use of pure microbial meant a more standardized production. Began to produce what is called process cheese .
industrial production ahead of the traditional cheese in WWII , and factories became the source of most cheese in America and Europe since then.
production and consumption in the world
Cheese is one of the main agricultural products in the world. According to the UN Food and Agriculture (FAO) of United Nations in 2004 occurred in the world more than 18 million tons . This amount exceeds the annual production of grains coffee, tea leaves, cocoa beans and snuff together. The largest producer of cheese United States, which assumes a 30 per cent of world production, followed by Germany and France .
Regarding exports, the country with the highest monetary value of them is France, followed by Germany, which is the largest in quantity. Of the ten largest countries exporters, only Ireland , New Zealand, Netherlands and Australia have a market largely East, with 95, 90, 72 and 65 percent of its production exported, respectively. [5 ] Despite being France's largest exporter, only 30 per cent of production is exported. And the United States, the largest producer, is negligible, since most of its production is for domestic market. The countries that imported cheese are Germany, UK and Italy , in that order. [6 ]
The consumption per person, Greece is in the top ranking worldwide with 27.3 kg consumed per capita average ( feta cheese adds three quarters of total consumption). France is the second largest consumer with about 24 kg per person, and Emmentaler cheese and camembert cheeses are more common. In third place is Italy, with 22.9 kg per person. In the U.S. consumption is increasing rapidly, having almost tripled between 1970 and 2003. Per capita consumption reached 14.1 kg in 2003, with the mozzarella (basic ingredient of pizza ) the favorite of American cheese, one third of total consumption.
| world producers in 2004 [ 7 ] (thousands of tons ) | Exporting Countries in 2004 [ 8 ] (value in U.S. dollars USD) | Older consumers in 2003 [ 9 ] ( kg per capita) | |||
|---|---|---|---|---|---|
 U.S. | 4,327 |  France 2,715,142 |  Greece | 27.3 | |
 Germany | 1,929 | Germany | 2,424,575 | France | 24.0 |
| France | 1,827 |  Netherlands 2,099,737 |  Italy | 22.9 | |
| Italy | 1,102 Italy | 1,384,755 |  Switzerland | 20.6 | |
| Netherlands | 672 |  Denmark | 1,123,706 Germany | 20.2 | |
 Poland | 535 |  Australia | 643,575 | Netherlands | 19.9 |
Brazil  | 470 |  New Zealand | 631,963 |  Austria | 19.5 |
 Egypt | 450 |  Belgium | 568,794 |  Sweden | 17.9 |
 Argentina | 398 [10 ] |  Ireland | 445,492 | Denmark | 16.7 |
| Australia | 373 |  UK | 374,957  Finlandia | 16.7. | |
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