History of cheese

Cheese, Breakfast, Food, Cheese, Cheese

Although no one knows how the first cheese was created. A theory that through the transport of milk in bladders made from ruminants. The definition of a ruminant is an even-toed ungulate mammal which chews cud regurgitated from its rumen. Storing the milk in such a manner would make it coagulate separation into curds and whey. Though the original process may never be known by the time of the Roman Empire the art is now a highly valued procedure throughout Europe the Middle East. Hundreds of varieties of cheese were produced and traded across the Roman Empire. Many kinds of cheese that are well known today were initially produced and recorded in the late middle ages such as cheddar from the 1500’s Parmigiano-Reggiano in 1957, Gouda in 1697 and Camembert in 1791. In its first days of creation, it remained a local product simply identified by the origin where it was made. British cheese manufacturing began about 2,000 years back in Pre-Roman times. Cheshire and Lancashire are two that evolved into what we recognize today. As in France the majority of the cheese making was localized and performed by farmers in addition to in monasteries. Switzerland, of course, is famous for its cheese, Emmental is a firm cheese with a pale yellow color and buttery, mildly sharp flavor. Emmental features the characteristic holes typical of swiss cheese.
English Puritans dairy farmers brought to America in the 17th Century their understanding of cheese making, Following the Revolutionary War, New York was called the great cheese state. The Southeastern part of Wisconsin was settled in the 1830’s. By 1850,s immigrants from Germany, Norway, and Switzerland came and coupling with American Pioneers said farmstead cheese manufacturing. It took generations for Wisconsin to evolve and in 1868 Nicholas Gerber opened the first Wisconsin Cheese Factory. By 1910 Wisconsin surpassed Ohio and New York and became the number one in cheese production in the united states.
The creation of processed cheese in 1911, a combination of at least two different types and made popular by James L. Kraft who became known as American Cheese.

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