The
true origins of cheese making are, and probably always
will be, a mystery. Like many inventions, cheese was
probably discovered by different people simultaneously.
However, there is evidence to suggest that cheese
found its origins among the nomadic tribes of Central
Asia some 6000 years BC. It is likely that these people
found animal skin bags a useful way to carry milk
whilst on their travels; the combination of naturally
present bacteria and warmth from the sun allowed the
milk sugars to ferment causing it to curdle whilst
the swaying motion broke up the curds producing the
whey.
In ancient Egypt, priests became the
guardians of the secrets of cheese making. Traces
of cheese have been found in the tombs of early Pharaohs
and Murals of 2000BC show butter and cheese being
made. Athletes in Classical Greece ate cheese as part
of their strict diets, and by 4th century BC, cheeses
were being flavoured with herbs and spices and baked
into cakes and pies.
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Cheese
was an everyday food throughout the Roman Empire and
Soldiers were given a ration of about 1oz every day.
They cooked with it and introduced cheese know how
across Europe. Cheese was a staple food in early England.
It was made during spring and summer when milk was
available and kept to feed the family during the rest
of the year. The nobles enjoyed richer, creamier cheese,
leaving very bland cheeses made from skimmed milk
for the peasants.
In the Middle Ages farmers made cheese from surplus
milk and these would be sold at Cheese Fairs or local
markets, a tradition, which still continues today.
The now familiar territorial cheeses began to emerge,
with characteristics depending on cattle breed, pasture
and individual recipes or preferences. The first recorded
date of Cheddar cheese being around 1500AD. On the
west coast of Ireland monks recorded some of the very
earliest cheese recipes and by the 8th century AD
these were reintroduced to Europe and particularly
Switzerland. Around 1,000 years ago monks at Jervaulx
Abbey in North Yorkshire were making Wensleydale Cheese
from ewes milk. |
