HISTORY OF CHEESE
The variety of cheese varieties is based on certain differences between them. In essence, the cheeses are relatively similar, and here is a summary of the cheese, a top representative of dairy products. The legend tells the story of how the first cheese originated. A long time ago, an Arab traveling merchant took a long journey through the desert. To quench his thirst, he brought along milk that he poured into a sheepskin bag. When he started drinking milk from the shell a short time later, only a stream of liquid flowed out of it. When he opened his leather bag, he found a solid whitish mass instead of milk. Milk microbes, bioactive substances in the sheep’s stomach, the warming effects of sunlight, the constant back and forth shaking and the pressure on the skin of the skin had made the milk curd. It is believed that this is how the secret of cheese-making was discovered by chance, and that the factors listed above are important in modern-day cheese-making. Cheese-making art first developed in Asia and Arabia, from where it later spread to Europe. The first cheeses were probably made around 6,000-7,000 years ago.
Cheese was known by many antique cultures such as Egyptians, Greeks, Phoenicians and Sumerians. Cheese making and eating was also honored in the old Roman state. Wealthy noble households even had special cheese kitchens. It was indeed a diet of rich people, because in the Roman country cheese was even more expensive than wine. The Romans supplemented cheese making with two important inventions: they introduced long-term ripening of the cheeses and began smoking them to prolong preservation. The Romans also have the saying “no meal without cheese!”. It is from the Latin word caseus, which in translation means cheese and has a meaningful connection to the casein in milk protein, that is derived from English (cheese), German (Käse), Italian (cacio), Spanish (queso) and Dutch (co).
Cheese has been eaten in Estonia for centuries, and written records of cheese as a food come from the 14th century. However, this precious food stuff originally only served as a dessert on the table for wealthy city dwellers and gentlemen. In the Middle Ages, Coastal Swedes made cheese in Estonia. However, the local people were skeptical about eating cheese: cheese was considered a rotten food that had been standing for a long time and smelled weird. Massive cheese production began in Estonia in the 19th century in manor dairies and gained momentum even during dairy cooperatives. Today, about 4,000 different types of cheese are known in the world. True, most of them are national, local cheeses. However, there are many types of cheese with worldwide fame and renown, such as some Swiss, Italian and French cheeses.
Cheeses can be divided into several groups according to their state (hard, semi-hard, semi-soft, soft), ripening (inward, inward, out) ) or from raw milk. The world’s largest cheese is made from cow’s milk, but goat’s, sheep’s and buffalo’s milk are also used. The less common milk is made from cheese, the more expensive it is.