2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Cheese production was most likely discovered by accident during the transport of fresh milk to the organs of ruminants such as sheep, goats, cows and buffaloes.
In the millennia before the discovery of cooling methods, cheese became a way to preserve milk. Although it is not known where the first cheese production was found, in the Middle East, Europe and Central Asia, evidence of the first cheese made.
On July 4, in some parts of the world they celebrate cheese day in its so many manifestations from different parts of the world. The United States has been celebrating cheese day for more than 100 years, and on that date the focus is on learning more about the production and the history of cheese, to celebrate the event cheerfully and of course - to eat cheese on the stomach, and without feeling guilty.
Early cheeses
It is believed that initially the cheese is open around 8000 BC Rennet, the enzyme used to make cheese, is naturally present in the stomachs of ruminants. Bladder-like organs were often used to store and transport milk and other fluids. Without cooling, the warm summer heat combined with residual rennet in the stomach lining would naturally coagulate the milk, and thus the earliest forms of cheese were produced.
Early Roman texts describe how the ancient Romans liked cheese. They enjoyed a wide variety of cheeses, and cheese production was already considered an art form. They provided hard cheese for the Roman legions. The word cheese comes from the Latin word caseus, the root of which is traced to the proto-Indo-European root kuat, which means to ferment or become sour.
European cheeses
As the cheese spread to the cooler climates of northern Europe, less salt was needed to store it, leading to softer, softer varieties of cheese. These cooler climates have also witnessed the invention of old, ripe and blue cheeses. Many of the sirenthat we know today - cheddar, gouda, parmesan, Camembert, were first produced in Europe in the Middle Ages.
Modern cheeses
Mass production of cheese did not occur until 1815 in Switzerland, when it was built the first cheese factory. Soon after, scientists discovered how it spread and industrial cheese production grew like wildfire.
Pasteurization makes soft cheeses safer, reducing the risk of spreading tuberculosis, salmonellosis, listeriosis and brucellosis. Outbreaks of raw milk cheese are still occurring, and pregnant women are warned not to eat soft cheeses and blue cheeses.
With American industrial food, the revolution came with the invention of processed cheese. Processed cheese combines natural cheese with milk, emulsifiers, stabilizers, flavors and colors. This inexpensive cheese product melts easily and has become a universal favorite. Processed cheese production skyrocketed during World War II.
New directions
Handmade master cheese is back nowadays. The classic methods of cheese production are being adopted by small producers and are becoming more and more preferred. And a real homemade cheese guarantees you uniquely delicious culinary creations for you and your family - starting with breaded cheeses, going through stuffed potatoes with cheese and ending with an appetizing pizza with cheese. None of these culinary pleasures are to be neglected.
And let the flair for delicious food always be with you!
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