Cheese Chronicles: A Global Odyssey Through History, Culture, and Time

Abstract

This chapter traces the beginnings of cheese-making from ancient civilisations to contemporary practices, delving into the rich history and varied customs of cheese-making throughout many countries. It starts with the development of cheese-making in ancient Mesopotamia and its role in religious rites. Then, it looks at how the skills migrated to Europe, focusing on the feta cheese of Greece, the regional cheeses of France, and the persistence of Britain. Cheese producing methods across Asia, particularly China, Tibet, and Mongolia, are addressed together with Italy's culinary legacy. It then moves on to see how the Roman Empire had an impact on Europe and the Middle East. In the United States, the renaissance of artisanal cheese manufacturing and the history of cheese-making is explored in depth. The particular highlights include the Wisconsin's dairy sector, which is dedicated to quality, its notable share of the domestic cheese market, and the state's thriving cheese tourist business. It also looks into the historical significance of Monroe as “The Swiss Cheese Capital of the USA”.