Cheese - A Versatile Dairy Product With Limitless Possibilities

 

Cheese

The History and Origins of Making

Cheese making is believed to have originated thousands of years ago, with the earliest cheeses produced in the Fertile Crescent region in Western Asia. Some of the earliest were produced inadvertently when milk proteins, called caseins, separated from the liquid portion of milk, known as whey. This natural process was discovered by migratory tribes who carried milk in pouches made from ruminant stomachs. The rennet in the stomach linings would act on the milk and cause it to curdle, separating into solid curds and liquid whey.

Over time, learned how to control this curdling process by adding varying amounts of rennet to milk from different dairy animals like goats, sheep and cows. This allowed them to intentionally make curds from milk that could then be consumed, stored or transported more easily than liquid Cheese alone. Methods of making it soon spread throughout Europe and other parts of the world with pastoral civilizations. Different cultures developed their own unique styles of from locally available milks and using regional techniques.

The Types and Styles Produced Today

There are now hundreds of varieties of it produced worldwide using the milk from cows, goats, sheep and other dairy animals. They can be broadly classified based on texture, ripening process, milk used and place of origin. Some of the main categories include:

- Hard cheeses like Parmesan,pecorino and manchego are aged for months or years, developing a very hard, brittle texture.

- Semi-hard such as cheddar,gouda and edam have a medium firmness.

- Soft like brie, camembert and chèvre have an edible white or pale yellow interior with a soft, delicate texture.

- Fresh are minimally aged like cottage, cream and queso blanco.

- Blue veined are inoculated with mold during production giving them a signature blue or green veining throughout such as roquefort,gorgonzola and stilton.

- Washed rind like taleggio and époisses have their exteriors washed or brushed regularly during aging which allows beneficial bacteria to grow.

- Goat cheeses can be any style but are most commonly soft, fresh log-shaped type due to the composition of goat's milk.

The Health and Nutritional Aspects of Consumption

While it can be high in fat and calories, it also provides some important nutritional benefits when consumed in moderation as part of a healthy diet. It is a concentrated source of protein and several important vitamins and minerals. Just one ounce of it provides up to 7 grams of protein, calcium, phosphorus, vitamins B12 and A, riboflavin, niacin and zinc. The protein in it helps provide energy and support muscle growth. The calcium content in it plays a key role in building and maintaining strong bones and teeth.

The fatty acid profile of it also depends on the type of milk used. Whole milk cheeses from cows,goats and sheep contain conjugated linoleic acid (CLA) which has anti-inflammatory and anti-carcinogenic properties. Some studies have also shown it may aid in weight management by promoting fullness due to its protein and fat content. The probiotic bacteria and enzymes naturally present in many types have additional gut and digestive benefits. Moderation is key, it is high in calories and saturated fat so overconsumption can lead to weight gain.

The Versatility in Cooking and Food Pairings

One of the many enjoyable aspects of it is its incredible versatility in cooking and food and drink pairings. Hard grating like parmesan and pecorino add rich flavor when sprinkled over pastas, salads, roasted vegetables and more. Crumbled blue variety is a classic addition to green and grain-based salads. Fontina, Havarti and Swiss are perfect melted into sandwiches or used in layered casseroles. Goat type hummus or brie and jam make indulgent appetizers or snacks.

When it comes to wine, the rule of thumb is that fuller flavored pair best with fuller wines containing higher levels of tannins. Soft surface-ripened type tend to match well with sweeter white wines. Hard aged stand up to drier reds with more complexity. Beer is another beverage that happily accompanies. Cheddar, gouda or Manchego are lovely paired with pale ales, stouts or porters. Sparkling wines or hard cider are refreshing with fresh chèvre or feta.

Many cultures have long enjoyed it at the end of meals for dessert as well. Dried fruit compotes are a beloved accompaniment alongside blue or goat types. Honey drizzled over Brie or Camembert creates a decadent treat. The choices are endless, allowing it to satisfy taste buds whether enjoyed on its own or incorporated creatively into countless dishes.

The Joy of Artisanal and Farmstead making

In recent decades, there has been a resurgence in artisanal and farmstead production across Europe and North America. These techniques allow for small-scale, often organic production utilizing milk solely from the cheesemaker's own herd or locally-sourced milk. The milks of different breeds of cows, goats and sheep are used to create fresh, aged and specialty type unique to their regions.

These traditional methods mean each batch has subtly varying flavors and textures based on shifting seasonal milk compositions. Many aging caves are dug directly into hillsides where the natural rock-face environments help develop complex, nuanced flavors in the aged type. Constant variations introduced by living cultures and microbes create limitless over time that cannot be copied or replicated industrially.

Visiting an artisanal dairy allows one to see the dedicated passion behind their hand-crafted variety. Tastings provide opportunities to sample soft ripened beauties just days old or wheel upon wheel of prized aged cellaring for years. Supporting such cheesemakers preserving ancestral making traditions keeps these culinary treasures and the rural economies around them alive to be enjoyed for generations to come.