cheeses
Cheeses | Cheesemakers | Distributors | Retailers | Cheese Styles | Hall of Famethe origins of cheese
An integral part of our diet for thousands of years, cheese possibly has its origins as a "happy accident". Perhaps, from a bowl of milk, left in the sun or too close to a fire, or carried by a nomadic herdsman in a bag made from the stomach of a young animal.
Whatever the process, it resulted in the natural souring of the milk, creating curd. In today's terms, chymosin, (the enzyme found in rennet) along with acid from bacteria (that grow in warm milk) are the keys to producing cheese.
Traditionally, cheese styles were associated with their region of origin. In Europe regional cheese varieties reflected local conditions, lifestyles and the initiatives of local cheesemakers. Like regional wines, they forged their reputations amongst the travellers to the local inns and taverns.
Hard cheeses, such as Parmesan and Pecorino, were made popular by Roman legionnaires who favoured a cheese that could withstand the rigours of long distance travel.
Soft ripened cheeses, such as Brie, were only available at local market stalls due to their delicate nature. Ultimately, the introduction of the railway systems gave local farmhouse operations access to outside destinations and regional cheeses went global!
Soon cheesemaking, using authentic recipes, began outside the region of the cheese's origin. These cheeses, while similar in appearance, developed distinct and unique characteristics that reflected local factors such as the Brie made in Australia.
Source: "new dairy culture" courtesy of Dairy Australia, 2003.
Additional information can be found in the "new dairy culture" manual, a Dairy Australia publication.
For further information visit www.dairyaustralia.com.au
