THERE is rarely a kitchen in the world without cheese.
This ancient staple has been enjoyed for centuries by both rich and poor.
According to archaeologists, cheese-making began at least 7 200 years ago. There’s evidence to show cheese being made in ancient Egypt but the origin of cheese pre-dates recorded history. Europe, Central Asia, the Middle East and Sahara are all places where cheese is said to have been discovered.
By 4 000 years ago, cheese was an institution.
Pliny the Elder, a Roman historian, traveller and military officer who died in 79CE, wrote in his book Natural History, that cheese was already a sophisticated and profitable industry when Rome was founded. Ancient Romans valued foreign cheeses.
They were transported to Rome to satisfy the tastes of the patricians – the political elite.
Cheese is a protein made from the milk of mammals. Cow’s milk is most popular but other cheeses come from the milk of sheep, goats, buffalo, reindeer, camels and yaks.
Cheese probably started when humans started breeding animals and plants in the process of domestication.
People need constant sources of fat and protein, and milk supplied both all year round. Cheese is the best method of preserving milk without modern refrigeration.
Strangely, all the thousands of cheeses in the world fall into about seven categories – although some claim there are up to 10 basic types.
Fresh cheese: Banon, ricotta, feta, cottage cheese and cream cheese.
Natural rind: Sancerre, Chabichou or Crottin de Chavignol.
Soft white cheese: Camembert, Brie and Chevre Log.
Semi-soft: Edam, Pont L’Eveque, St Nectaire, Tomme de Savoie and Langres.
Hard cheese: Cheddar, Parmigiano Reggiano, Gruyere and Manchego.
Blue cheeses: Stilton, Roquefort, Gorgonzola, Maytag Blue and Cashel Blue.
Flavoured cheeses : Cornish Yarg, Gouda with cumin and Stilton with apricots.
