Imagine embarking on a journey, one that traverses the length and breadth of time, and spans the globe across continents and cultures. Our guide? Cheese. As one of the oldest and most loved foods in human history, cheese has a compelling, richly-layered story to tell. It’s a tale that goes beyond the simple delights of texture and taste, revealing surprising narratives about societal development, trade, science, and, of course, gastronomy. From its serendipitous origins to its modern-day multifaceted dimensions, the history of cheese and its place in our food cultures offer enlightening insights. This journey touches upon the remarkable diversity of cheese types, the intricacies entwined in the art and science of cheese production, and the manifold ways cheese graces our cuisine.
History of Cheese
Origins of Cheese Production
The origins of cheese production date back to around 8000 BC, coinciding with the domestication of sheep and goats in the Middle East. The exact circumstances of its discovery are unknown. However, it is believed that cheese was likely first made by accident when milk stored in animal stomachs curdled due to the presence of rennet.
Historical Development of Cheese-Making Techniques
As early civilization began to understand the process, cheese-making underwent significant evolution. People discovered that altering environmental conditions like humidity, temperature, and salt content could significantly impact the texture and flavour of cheese.
During the Roman era, cheese-making reached a refined level, with ancient Romans experimenting with different ageing processes to create a variety of cheeses. They constructed cheese houses and developed techniques such as smoking and adding herbs for flavour.
In the Middle Ages cheese-making moved from households to monasteries and farms, leading to many region-specific varieties in Europe. The development of cheese molds during this period allowed for more consistent shapes and sizes.
Spread to Different Regions
The evolution and spread of cheese production can be traced alongside human migration and exploration. The Roman Empire, known for its conquests and colonies, is credited with introducing cheese to a larger part of Europe.
In the Americas, cheese was introduced by European settlers. The Pilgrims included cheese in the Mayflower’s supplies when they made their voyage to America in 1620. However, it was not until the 19th century when major cheese production began in areas like Wisconsin and New York, following waves of skilled European immigrants who carried their knowledge of cheese-making.
Milestones in Cheese Production
The 17th and 18th centuries saw further developments in cheese-making, including the invention of the mechanical cheese press and the introduction of enzymes into the curdling process.
The 19th century marked a significant shift in cheese production due to industrialisation. The creation of the cheese factory in Switzerland in 1815 marked the start of industrialized cheese production. This was followed by the invention of processed cheese in the 20th century, leading to easier distribution and longer shelf life.
Contemporary Cheese Manufacture
Besides traditional methods, cheese production has now evolved into an industrial process, utilising scientific enhancements and technology to regulate the process of cheese-making. Despite these modern innovations, the art of artisanal cheese-making continues to flourish, leading to the inception of new varieties and the preservation of time-honoured techniques.
In essence, cheese, in its many different versions, has woven itself into the tapestry of various cultures, its progression mirroring the course of human history.
Types of Cheese
Cheddar Cheese
Cheddar cheese, originated from the village of Cheddar in Somerset, England, enjoys global popularity. It is distinctive for its sharp, individual flavour and dense texture. Its usual colour is off-white, though there are often orange-dyed variations. The production of this cheese involves heating milk to 30°C (86°F), adding bacteria for lactose fermentation which produces lactic acid, and adding rennet to curdle the milk thus forming cheese curd. The process of ageing or curing endows Cheddar with its unique flavour. The maturation period can fluctuate from mere months to several years, with the flavour intensifying as it ages.
Mozzarella Cheese
Mozzarella cheese originates from Italy, specifically Campania’s city of Naples. It is a soft, white cheese with a high moisture content. Traditionally, Mozzarella is made from the milk of the Italian Water Buffalo. However, most Mozzarella available today is made from cow’s milk. Mozzarella undergoes a ‘pasta filata’ process in which it is heated and then stretched and kneaded until it reaching its soft, stringy consistency. With a mild yet slightly sour taste, Mozzarella is often used in pizza and pasta dishes.
Camembert Cheese
Camembert is a soft, creamy cheese that hails from the region of Normandy in northern France. This cheese has a unique, earthy flavour that intensifies when cooked. Camembert is made by warming raw cow’s milk at low temperatures, adding bacteria for fermentation, and then adding rennet for coagulation. The curd is then cut into pieces, ladled into moulds, turned, and sprinkled with penicillium candidum to create the characteristic white rind. It ages for at least three weeks.
Gouda Cheese
Gouda cheese is named after the city of Gouda in the Netherlands. This semi-hard cheese is known for its rich, nutty flavour and buttery texture. The process involved in crafting Gouda includes curdling the milk with rennet, cutting the curd into small pieces, heating, draining, brining, and aging. Gouda can be aged for different lengths of time, which determines the taste and texture: younger Gouda has a creamy, soft texture and a sweet taste, while aged Gouda is hard and strong-flavoured.
Lesser-Known Cheese Varieties
There are many lesser-known types of cheese that vary in taste and composition based on their origins. For example, the Roquefort cheese is blue cheese from the south of France, acknowledges for its bold, tangy flavour and crumbly texture. Another example is the Manchego cheese, originating from Spain’s La Mancha region, with a firm and creamy texture and a flavour that is nutty, caramel and peppery.
Cheese, a truly diverse and versatile foodstuff, can significantly differ based on various factors. These factors include its preparation method, the duration it has been aged for, the specific type of milk utilised, and the unique cultures and traditions of its region of origin. With an array of flavours and textures, cheese can be savoured on its own, perfectly paired with wine, incorporated into various recipes, or added to sandwiches and salads for an exciting culinary adventure.
Cheese Production Process
Selecting Ingredients: The Essential Basis for Cheese Making
At its most fundamental level, all cheese begins with milk. However, the source of this milk plays a critical role in shaping the final product. This milk can be derived from a diverse range of animals, including cows, goats, sheep, and even exotic sources such as buffaloes and camels. Interestingly, the diet of these milk-providing animals can have a marked influence on both the texture and the flavour of the resulting cheese. Certain cheesemakers opt for raw, unpasteurised milk to achieve a more robust flavour profile, whereas others lean towards using pasteurised milk for ensuring food safety.
Milk Curdling: The Transformation Begins
The next stage of cheese production involves curdling the milk. This is achieved by adding a starter culture, also known as good bacteria, followed by an enzyme called rennet. The purpose of the starter culture is to facilitate fermentation by converting lactose, the sugar present in the milk, into lactic acid. In response to this increase in acidity, the rennet causes the milk proteins to coagulate and form a gel-like mass known as curds.
Curd Processing: Shaping the Basic Structure
In curd processing, the curds are cut up to expel the entangled moisture or whey. The size of the curd pieces varies according to the type of cheese being produced. Softer cheeses, for example, require larger curds which retain more whey, while harder cheeses like cheddar or parmesan need smaller curds to release more whey. After cutting, the curd is then cooked, with the temperature and duration depending on the desired cheese texture.
Moulding and Pressing: Defining the Shape
The next step in cheese production is moulding and pressing. The curds are transferred into moulds which will shape the final cheese. Here, the curds undergo further pressing to expel any remaining whey. Again, the degree of pressing varies depending on the type of cheese; soft cheeses require less pressure than hard ones. Pressing also helps the curds knit together into a dense, unified mass.
Cheese Aging: Perfecting the Flavour and Texture
Finally, the moulded cheese is ready for aging, also known as affinage. During this period, the cheese is stored in specific conditions for a time frame varying from a couple of weeks up to several years. Bacteria inside the cheese continue to ferment, producing compounds that contribute to its characteristic flavour, aroma, and texture. Moreover, the surface of the cheese may be washed, brushed, or treated with mould to enhance the cheese’s complexity and depth of flavour. Each variation, from the type of milk used to the conditions during aging, results in different types of cheese, with their unique tastes, textures, and appearances.
The Intricacies Behind the Process
Appearing at first glance as a humble endeavour, cheese making is in truth, a fascinating interplay of scientific principles, specifically microbiology and biochemistry. The pivotal roles of the starter culture and rennet, instigate the biological procedures of fermentation and coagulation. Temperature, pH, and moisture – all meticulously managed to provide the perfect milieu for the resident bacteria and enzymes. These microscopic constituents ultimately effect the transformation of basic milk into an assortment of delicious and distinctive cheeses.
In this context, cheese stands as a remarkable testament to human inventiveness and microbiological interactions. Having an understanding of cheese manufacture allows one to fully appreciate the prowess and tradition contained in each delectable mouthful of cheese. Ingredients selection, aging process, and beyond – the crafting of cheese presents a beguiling fusion of science, technique, and time-cherished tradition.
Cheese in Cuisine
Global Applications of Cheese
The many forms and flavours of cheese hold a significant place in international culinary arts. Be it the iconic cheese-led dishes of Europe, the cheese-infused favourites of American fast food, or the budding fondness for cheese in Asian countries, the application of this dairy product is broad and comprehensive. For instance, Italian fare leans heavily on cheeses such as mozzarella and Parmigiano-Reggiano. Greek cuisine features feta, French menus star Camembert, and Swiss specialities include Gruyère – every country features its unique cheese that offers a subtle insight into its food culture.
Cheese and Wine Pairings
A staple of sophisticated palates, cheese and wine pairing is an art form steeped in tradition and refined taste. Depending on the ripeness, texture, and flavour of the cheese, different types of wine, be it red, white, or even sweet dessert wines, can elevate the dining experience. An example is pairing matured Cheddar with Cabernet Sauvignon or matching creamy Brie with a glass of Chardonnay. These pairings work as both the wine and cheese complement each other on the palate, balancing the flavours and sometimes offering a surprising contrast.
Cooking with Cheese
While cheese can be enjoyed as is, cooking with it adds a depth of flavour and texture in many dishes. Cheese can contribute to the creaminess or provide a delightful crunch when baked. For ideal results in cooking, select cheeses appropriate for your dish. Hard cheeses like Parmesan and Pecorino are great for grating onto pasta, whereas soft cheese like mozzarella, known for its stringy texture when melted, is perfect for pizzas and casseroles.
Pairing Cheese with Food
Cheese’s high umami content improves the flavour of numerous dishes, hence its popularity in culinary applications. Cheese can be paired with a variety of foods. Traditionally, fresh fruits like apples, pears, grapes and figs go well with most cheese. Nuts like almonds, walnuts and pecans also complement the texture and taste of cheese excellently. Furthermore, honey, jams, and dark chocolate also pair nicely with certain cheese types.
Cheese Across the World
From India’s Paneer used in plenitude of dishes to Mexico’s Oaxaca cheese popular in their traditional cuisine, the world map is dotted with unique variations of cheese usage. Arabic Halloumi is often grilled or fried due to its high melting point and crisp exterior, whereas Germany’s Limburger is famous for its pungent smell and flavour. The Dutch Gouda, American Monterey Jack, and Spain’s Manchego further demonstrate the global influence of cheese.
In conclusion
Cheese is more than just a dairy product; it’s a flexible, flavourful ingredient that has shaped the gastronomic identity of various cultures. Understanding its diversity and distinctive properties allows for a better culinary experience, be it in cheese selection, pairing, or cooking application.
The universality of cheese, its ubiquity across cultures, and the sheer versatility of its culinary utilisation underscores the profound relationship we, as humans, have fostered with this remarkable dairy product. As we have learned, the process of cheese production not only involves a complex blend of science and art, but it also holds a mirror to the fairy-tale-like sprawl of human civilization, trade and colonization. Different types of cheese embody stories of regions, mirroring their biodiversity, climate, historical influences and societal preferences. Whether it’s the creamy richness of a well-aged Camembert, or the stretchy goodness of mozzarella in our favourite Margherita pizza, cheese remains an integral part of our kitchen stories. Our gastronomic adventures as we eat, discover, and experiment with cheese, are tributes to a time-honoured tradition that continues to evolve.