Scribd
Upload
11 views1 page

History of Cheese

Cheese-making likely began around 5000 BCE with early humans discovering milk coagulation, and the process was refined by ancient civilizations and further developed in the Middle Ages. Modern cheese-making incorporates traditional methods alongside scientific advancements, including pasteurization. The cheese-making process involves steps such as milk preparation, adding starter cultures, coagulation, cutting curds, cooking, draining whey, pressing, salting, and aging.

Uploaded by

aryalendave
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
11 views1 page

History of Cheese

Cheese-making likely began around 5000 BCE with early humans discovering milk coagulation, and the process was refined by ancient civilizations and further developed in the Middle Ages. Modern cheese-making incorporates traditional methods alongside scientific advancements, including pasteurization. The cheese-making process involves steps such as milk preparation, adding starter cultures, coagulation, cutting curds, cooking, draining whey, pressing, salting, and aging.

Uploaded by

aryalendave
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 1

History of Cheese

Cheese-making likely began around 5000 BCE, when early humans accidentally discovered milk
coagulation, possibly through rennet in animal stomachs. Ancient civilizations like the
Sumerians and Egyptians refined the process. By the Roman era, cheese-making was well-
established, with techniques spread throughout Europe.

In the Middle Ages, monks further developed cheese varieties, and by the 17th century,
advances in microbiology and fermentation began shaping modern cheese-making. The
introduction of pasteurization by Louis Pasteur in the 19th century helped improve safety.
Today, cheese-making combines both traditional methods and modern science.

Process of cheese making


Cheese making involves several key steps:

1. Milk Preparation: Fresh milk is heated and often pasteurized to kill harmful bacteria.
2. Adding Starter Culture: Bacterial cultures are added to the milk, which acidify the milk
and begin to develop flavor.
3. Coagulation: Rennet (an enzyme) is added to the milk to curdle it, separating the milk
into curds (solid) and whey (liquid).
4. Cutting the Curds: The curds are cut into small pieces to help release more whey.
5. Cooking and Stirring: The curds are gently cooked and stirred to help them firm up.
6. Draining the Whey: The whey is drained away, and the curds are left to form the cheese.
7. Pressing: The curds are pressed into molds to form the cheese shape and remove any
remaining whey.
8. Salting: Salt is added either by rubbing it on the cheese or soaking the cheese in brine,
which helps flavor and preserve the cheese.
9. Aging: Some cheeses are aged for a period of time to develop flavor and texture.

You might also like