W. Kandinsky, Squares with Concentric Rings
It is likely that nomadic tribes of Central Asia found animal skin bags a useful way to carry milk on animal backs when on the move. Fermentation of the milk sugars would cause the milk to curdle and the swaying motion would break up the curd to provide a refreshing whey drink. The curds would then be removed, drained and lightly salted to provide a tasty and nourishing high protein food, i.e. a welcome supplement to meat protein.
Cheesemaking, thus, gradually evolved from two main streams. The first was the liquid fermented milks such as yoghurt, koumiss and kefir. The second through allowing the milk to acidify to form curds and whey. Whey could then be drained either through perforated earthenware bowls or through woven reed baskets or similar material.
Homer, ca. 1184 BC, refers to cheese being made in the mountain caves of Greece from the milk of sheep and goats. Indeed one variety called 'Cynthos' was made and sold by the Greeks to the Romans at a price of about 1p per lb. This could well have been the Feta cheese of today.
Aristotle, 384 - 322 BC, commented on cheese made from the milk of mares and asses - the Russian 'koumiss' is in fact derived from mare's milk and is fermented to provide an alcoholic content of up to 3%.
Varro, ca. 127 BC, had noted the difference in cheeses made from a number of locations and commented on their digestibility. By this time the use of rennet had become commonplace, providing the cheesemaker with far greater control over the types of curd produced. Cheese had started to move from subsistence to commercial levels and could be marketed accordingly.
Columella, ca. AD 50, wrote about how to make cheese in considerable detail. Scottish cheesemakers today would be perfectly at home with many of the principles he set out so clearly some 1900 years ago.
By AD 300, cheese was being regularly exported to countries along the Mediterranean seaboard. Trade had developed to such an extent that the emperor Diocletian had to fix maximum prices for a range of cheeses including an apple-smoked cheese highly popular with Romans. Yet another cheese was stamped and sold under the brand name of 'La Luna', and is said to have been the precursor of today's Parmesan which was first reported as an individual make of cheese in AD 1579.
Thus, Roman expertise spread throughout Europe wherever their empire extended. While the skills remained at first with the landowners and Roman farmers, there is little doubt that in time they also percolated down to the local population. Roman soldiers, who had completed their military service and intermarried with the local populace, set up their 'coloniae' farms in retirement, and may well have passed on their skills in cheesemaking.
With the collapse of the Roman Empire around AD 410, cheesemaking spread slowly via the Mediterranean, Aegean and Adriatic seas to Southern and Central Europe. The river valleys provided easy access and methods adopted for production were adapted to suit the different terrain and climatic conditions. Cheesemakers in remote mountainous areas naturally used the milk of goats and sheep.
Tribes such as the Helvetica, who had settled in the Swiss Alps, developed their own distinctive types of cheese. They were in fact so successful in doing this that for a period all export of their Emmental cheese was banned. In Central and Eastern Europe the displacement of people through centuries of war and invasion inevitably slowed down developments in cheesemaking until the Middle Ages. Production was often restricted to the more remote mountainous areas where sensible cheesemakers simply kept their heads down and hoped for the best.
In the fertile lowlands of Europe dairy husbandry developed at a faster pace and cheesemaking from cows' milk became the norm. Hence, the particular development of cheeses such as Edam and Gouda in the Netherlands. This was much copied elsewhere under a variety of similar names such as Tybo and Fynbo. A hard-pressed cheese, relatively small in size, brine-salted and waxed to reduce moisture losses in storage, proved both marketable and easy to distribute.
France developed a wider range of cheeses from the rich agricultural areas in the south and west of that country. By and large,soft cheese production was preferred with a comparatively long making season. Hard-pressed cheese appeared to play a secondary role. To some extent this reflects the Latin culture of the nation, mirroring the cheese types produced in the Mediterranean areas as distinct from the hard-pressed cheese that were developed in the northern regions of Europe for storage and use in the long cold winter months that lay ahead.
However, throughout the Dark Ages little new progress was made in developing new cheese types.
|Data compiled from Scott (1986).