Cheese is a fascinating and ancient product that has been part of human diets for thousands of years.

It is made from milk, typically cow's milk, but also from sheep, goat, or buffalo milk. According to the definitions set by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), cheese is a dairy product made by coagulating milk proteins and separating the whey.

It can be fresh or aged, and is widely known as the "king of dairy products." With more than 800 types of cheese in the world, it remains a staple food in many countries, especially in Europe, where it has a rich history. Cheese-making dates back to ancient civilizations and has evolved into a versatile, nutritious food.

Cheese History and Origins

There are several theories about how cheese was first discovered. One popular story suggests that cheese was accidentally invented by an Arab merchant who used a leather pouch made from a sheep's stomach to store milk for his journey across the desert. The heat, along with the movement of the pouch, caused the milk to coagulate, separating into curds and whey. This process led to the creation of cheese. Some scholars believe that cheese-making began around 6,000 to 7,000 years ago in the region between the Tigris and Euphrates rivers, where nomadic people stored milk in animal skins. Due to the heat, the lactose in the milk fermented into lactic acid, curdling the milk. They would drain the whey and add salt to preserve the curds, leading to the creation of early cheese.

During the Roman Empire, cheese-making became more refined and widespread. Cheese was made in homes, and special rooms were set up in Roman houses for cheese production and aging. As the Roman Empire expanded, cheese-making techniques spread throughout Europe. The tradition of cheese-making continued to evolve, with the nomadic tribes of Europe playing a significant role in its dissemination. For example, the Helvetii tribe in Switzerland is credited with popularizing the famous Emmental cheese. In the Middle Ages, cheese-making was a common activity in monasteries, with monks perfecting recipes for well-known varieties like Wensleydale and Tete de Moine.

Cheese Production in Modern Times

By the early 19th century, cheese production began to be studied scientifically. The first detailed publication on cheese-making techniques appeared in 1899, which included information on geography, rainfall, pasture management, and the cheese-making process. In 1851, the first cooperative cheese factory was established in the United States. By 1915, there were over 500 cheese factories in New York state alone. Today, the United States is the world leader in cheese production, and the art of cheese-making has developed into a science, with significant advancements in the biological and microbiological aspects of production.

The Nutritional Value of Cheese

Cheese is made from milk, which is a well-known source of nutrition. On average, it takes about 10 kilograms of milk to make 1 kilogram of cheese, earning it the nickname "milk gold." Cheese is rich in high-quality protein, carbohydrates, organic acids, calcium, phosphorus, sodium, potassium, magnesium, and trace elements like iron and zinc. It also contains fat-soluble vitamins like vitamin A and carotenoids, along with water-soluble vitamins such as B1, B2, B6, B12, niacin, pantothenic acid, and biotin. These nutrients play vital roles in the body's physiological functions. Cheese is particularly high in protein, with soft cheese providing 35-40% of an adult's daily protein needs per 100 grams, and hard cheese providing 50-60%.

One of the key advantages of cheese is its digestibility. The protein content in cheese undergoes fermentation during production, breaking down into amino acids, peptides, and smaller molecules, which are easily absorbed by the body. The digestibility rate of cheese protein is an impressive 96-98%. Additionally, cheese contains γ-aminobutyric acid (GABA), which is produced during fermentation. GABA has a range of health benefits, including lowering blood pressure, relieving pain, improving brain function, stabilizing mood, and enhancing memory.

Minerals and Vitamins in Cheese

Cheese is also rich in essential minerals like calcium, phosphorus, and magnesium, which are important for bone health and other physical functions. The production process adds calcium ions to the cheese, making it easier for the body to absorb. Just 100 grams of soft cheese can provide 30-40% of the daily calcium requirement, while hard cheese can provide up to 100%. Phosphorus is also abundant in cheese, with 100 grams meeting about 40-50% of the daily requirement for this mineral. However, the salt content in cheese varies depending on the type and production process, and recent concerns over high sodium levels have led some manufacturers to experiment with alternatives like potassium chloride (KCl) and magnesium chloride (MgCl2).

During cheese production, most of the lactose is removed with the whey, and the remaining lactose is fermented into lactic acid. This makes cheese an ideal food for people who are lactose intolerant or diabetic. It's a nutritious and easily digestible option for those with dietary restrictions.

Conclusion: The Future of Cheese

Cheese has a long and rich history, with deep roots in various cultures around the world. It is more than just a food; it is a product that brings together science, tradition, and innovation. As we move forward, the production of cheese will continue to evolve, driven by new technologies that enhance its nutritional value and make it more accessible to people with dietary restrictions. Whether it's a rich, creamy Brie, a sharp cheddar, or a crumbly blue, cheese remains a beloved part of our culinary world. Lykkers, have you tried experimenting with different types of cheese in your recipes? Let us know your favorite!