Buzz
For quite some time, I’ve been thinking about creating a list, and my inspiration struck while watching Good Eats, one of my most-loved culinary programs. (Quiet, Jamie. I’m aware of your disdain for it.) Over the years, my passion for cheese has evolved, from requesting “cheesh” as a child to meticulously picking out a new cheese to sample from the gourmet aisle at my nearby supermarket. I hope you find this as enjoyable to read as I did to research and write.
10. Origins of the Word
The English term 'cheese' traces its origins to the Latin word caseus, which also inspired the word casein, the protein in milk that forms the foundation of cheese. In Old English, caseus transformed into c?ese or c?se, evolving into chese in Middle English, and ultimately becoming cheese in Modern English. This Latin root also appears in other languages, such as queso in Spanish, kaas in Dutch, käse in German, and queijo in Portuguese. The term Caseus Formatus, meaning molded cheese, led to formaticum, the Roman term for the hard cheese supplied to soldiers. This root also gave rise to the French fromage and Italian formaggio.
9. Ancient Origins
The history of cheese consumption stretches back to prehistoric times, with experts estimating its origins between 8000 BC, coinciding with the domestication of sheep, and 3000 BC. It is thought to have been first discovered in the Middle East or by nomadic Turkic tribes in Central Asia, where food was often stored in animal hides or organs for transportation. Milk kept in animal stomachs would naturally separate into curds and whey due to movement and the presence of rennet and bacteria.
8. Historical Proof
The earliest archaeological proof of cheesemaking comes from Egypt, discovered in tomb murals dating back to 2000 BC. These cheeses were probably quite sour and salty, as significant amounts of salt were necessary to preserve them in the hot, dry climate. Their texture likely resembled cottage cheese or feta. In contrast, European cheeses required less salt due to cooler temperatures, allowing beneficial microbes and molds to develop, which contributed to the unique and rich flavors of aged cheeses.
7. Culinary Artistry
The ancient Greeks and Romans elevated cheesemaking to an art form. Wealthy Roman households even featured a dedicated kitchen, known as a careale, exclusively for cheese production. By innovating techniques for smoking and infusing cheeses with various flavors, the Romans gradually shared these methods across their empire. The availability of local resources led to the creation of diverse cheese varieties along the way.
6. Diversity
Following the decline of the Roman Empire, creative monks played a key role in developing many of the classic cheese varieties we enjoy today. The British Cheese Board reports that Britain boasts around 700 unique local cheeses, while France and Italy are estimated to have about 400 each. The diverse flavors, colors, and textures of cheese arise from various factors, such as the milk type, the bacteria or acids used for separation, aging duration, and the inclusion of additional flavorings or molds.
5. Unconventional Cheese
While most cheese is made from cow, sheep, or goat milk, it can also be produced from a wide range of milk-yielding animals. In Bjurholm, Sweden, a farm owned by Christer and Ulla Johansson produces moose cheese. With a short lactation period from June to August, their three moose yield only 300 kilograms of cheese annually, selling for approximately US$1000 per kilogram. Although moose milk is also produced in parts of Russia, its high protein content has hindered successful cheesemaking efforts there.
4. Leading Cheese Producer
The United States ranks as the world's largest cheese producer, with Wisconsin and California at the forefront of domestic production. While the US leads in production, Greece and France top the charts in per capita cheese consumption, with averages of 27.3 and 24.0 kilograms per person in 2003, respectively. That same year, the average American consumed about 14.1 kg, though US cheese consumption has tripled since 1970 and continues to rise. Pictured above is Cheez Whiz. Stay classy.
3. Iconic Cheese Quotes
“Cheese can sometimes let you down. It might be bland, simple, or overly complex. Yet, it remains cheese—milk’s bold step toward eternity.” Clifton Fadiman (American writer and editor; New Yorker book reviewer, 1904-1999)
“A meal without cheese is like a stunning woman with only one eye.” Jean-Anthelme Brillat-Savarin (French lawyer and politician, epicure and gastronome, 1755-1826)
“I’ve spent countless nights dreaming of cheese—mostly toasted.” Robert Louis Stevenson (Scottish novelist, poet, essayist, and travel writer, 1850-1894)
“How can you lead a nation that boasts 246 types of cheese?” Charles De Gaulle (French general and president, 1890-1970)
2. Fondue
When indulging in cheese fondue, don’t forget to leave space for “the nun” at the pot’s bottom, known as la religieuse. Religieuse, meaning nun in French, typically refers to a pastry. There’s much debate about why the crispy, toasted cheese layer in a caquelon is called la religieuse. Some say monks reserved the last bits of fondue for nuns, while others claim eating it feels like a spiritual experience. In German, it’s called Großmutter or grossmutter, meaning grandmother, though the reasoning behind this term remains unclear.
1. Stinky Cheese and Feet
Limburger cheese is infamous for its potent and often off-putting smell, caused by the bacteria brevibacterium linens. This same bacteria is found on human skin and contributes to body odor. Today, the Chalet Cheese Cooperative in Monroe, Wisconsin, stands as the sole producer of limburger cheese in North America.
