A History of Cheese

From the beginning of 8000 BCE, farm developments gave birth to docile goats and
sheep taken for their milk by ancient farmers. But when left in warm condition for a few hours,
the fresh milk begins to acid. After they encountered a strange change, the farmers drained the
remaining liquid that came to be called a “whey”. Farmers find these yellowish blubs edible for
food. The clumps became the buildingblocks of cheese thet would be storedfor a long time, then
the mass is pressed, cooked, and lowered to a varietyof dairy products. The cheese invention
makes the Neolitic people survive well. But cheese can deliver all the goodness of milk with less
lactose because, cheese is preserved and it can serve as a viable food dish , which can be eaten
throughout lean and prolonged winter.

By the end of the Bronze Age, cheese was a standard commodity in maritime trade
throughout the eastern Mediteranean. In the populous capital of Mesopotamia, cheese served as a
staple of food and religious services. The nomadic use the milk to make the byslag (cheese)
louder. The Egyptians eat cheese from goats milk, sift its whey with reed mat. In South Asia,
milk is salted with an acidic variety of foods such as lemon juice, vinegar, yogurt and suspended
until it dries into paneer. The Greeks made a salty brick feta cheese and a harder kind like
pecorine cheese. Roman rule used “dried cheese” or “caseus aridus” as a ration for nearly 500
thousand soldiers guarding the frontiers of the Roman empire. When the western Roman empre
collapsed, cheese making continued to flourish in castles decorating medieval European villages.
In Benedict monasteries scattered throughout Europe, medieval ministers continued to
experiment with various types of cheese that are popular today. In the Alps, the manufacture of
Swiss cheese was very successful in producing lots of milk-fed cheeses. By the end of the 14th
century, the Alpine cheese from the Grogere Swiss region became highly profitable. The cheese
remained popular during the industrial revolution, diverting products from the monastery to the
plant.

Today, the world produces roughly 22 billion kilograms of cheese a year, shipped and
consumed around the globe. But, 10 thousand years after discovered, local farmers are still
following the ancestral track of the Neolitic era, making old food and people favourite food by
hand.