The Historical Discovery of Cheesemaking: A Journey Through Time
As with many culinary advancements, the discovery or invention of cheesemaking remains a mystery veiled in the mists of time. How and when it first occurred remain speculative, yet the process we know today can be traced back to ancient times and has evolved over thousands of years into the diverse range of cheeses available today.
From Accidental Discovery to Deliberate Craftsmanship
The exact origin of cheese is lost in the annals of history; however, it is believed that the discovery of cheesemaking was a result of chance and the natural occurrence of rennet in certain animal stomachs.
Prehistoric Beginnings: In prehistoric times, during the Neolithic period, bovine stomachs were used as carrying vessels. Rennet, a mixture of enzymes found naturally in the stomachs of ruminant animals, would cause milk to curdle. This fact suggests that the first cheeses might have been accidental. For example, a group of humans traveling a long distance during warm weather might have stored milk in these stomachs, which would then curdle as a result of the warmth and movement.
Early Discoveries and Realizations
According to some accounts, an early discovery of cheese occurred when a person returned to a vat of milk left untouched for a short period. Upon opening the vessel, they were faced with a strong, unfamiliar smell. The outcry, "Jeeez, what is this stuff!" likely provided an early name for the new discovery and also marked the realization that this substance was new and interesting.
The Spread of Cheese Making
The precise origins of cheese can be traced back to the Middle East, where anecdotal evidence suggests that a trader filled a sheep stomach water bag with milk and set out on a journey. After several hours of sun and travel, the heat and agitation caused the milk to curdle, leading to the discovery of cheese. This discovery was then passed on to others, leading to the establishment of the first cheese factories.
The original cheese-making process involved using a square of sheep or cow stomach to begin the curdling process in heated milk. Over time, rennet, the enzyme that causes milk to curdle, became widely available, and the cheese-making process underwent significant refinements. Today, rennet can be purchased over the counter, allowing for a more standardized and controlled production process.
Personal Experiences with Homemade Cheese
In my late teens and early twenties, my family kept milk cows, and we frequently made homemade cheddar and jack cheese with excess milk. The process was labor-intensive, but the end result was consistently delicious, rivaling commercially available cheeses. Each batch brought a sense of satisfaction and pride in the product of hard work and tradition.
Conclusion
The journey of cheesemaking from its accidental beginnings to the sophisticated craft it is today is a testament to human ingenuity and the pursuit of flavor. While the exact method of discovery will likely remain a mystery, the historical significance of cheese has been a constant in human civilization, enriching our diets and cultural practices for millennia.
Keywords: cheesemaking, history of cheese, origin of cheese