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The production of cheese predates recorded history, beginning well over 7,000 years ago. [1] [2] [3] Humans likely developed cheese and other dairy foods by accident, as a result of storing and transporting milk in bladders made of ruminants' stomachs, as their inherent supply of rennet would encourage curdling.
Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies. [1]
A platter with cheese and garnishes Cheeses in art: Still Life with Cheeses, Almonds and Pretzels, Clara Peeters, c. 1615. Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep).
Cheese is considered to be part of Switzerland's national heritage. It has become, together with chocolate, an archetypal Swiss food product. Swiss cheeses are known around the world for their flavour and authenticity. The export of these cheeses, some 40% of production in 2019, is also economically important for Switzerland. [6]
Etching of Cheese Maker Joseph Harding (1805-1876) of Wanstrow, Somerset, England The memorial to Joseph Harding in the Church of St Peter, Marksbury. Joseph Harding (22 March 1805 in Sturton Farm, Wanstrow, Somerset, England – 1 May 1876 in Vale Court Farm, Marksbury, Somerset) was responsible for the introduction of modern cheese-making techniques and has been described as the "father of ...
Its production was depicted on wall murals in ancient Egyptian tombs in 2000 BC, and traces of the practice in Europe date back almost 7,000 years, but scientists say the Tarim Basin samples are ...
Harding introduced new equipment to the process of cheese-making, including his "revolving breaker" for curd cutting; the revolving breaker saved much manual effort in the cheese-making process. [11] [12] The "Joseph Harding method" was the first modern system for cheddar production based upon scientific principles.
A 5,210 lb (2,360 kg) piece of prize-winning Wisconsin cheese, produced in the village of Denmark in 1950. Wisconsin cheese is cheese made in the U.S. state of Wisconsin. Wisconsin has a long tradition and history of cheese production and it is widely associated in popular culture with cheese and the dairy industry.