The Story of Cheese
Ancient records indicate that making of cheese
dates back over 4,000 years. Although no one knows how the first cheese was
made. A theory that through the transportation of milk in bladders made of
ruminants. The definition of a ruminant is an even-toed ungulate mammal that
chews cud regurgitated from its rumen. Storing the milk in such a manner would
cause it to coagulate separation into curds and whey. Though the original
process may never be known by the time of the Roman Empire the art has become a
highly valued process throughout Europe the Middle East. Hundreds of varieties
of cheese were produced and traded across the Roman Empire. Many kinds of
cheese which are well known today were first produced and recorded in the late
middle ages such as cheddar in the 1500's Parmigiano-Reggiano in 1957, Gouda in
1697 and Camembert in 1791.
France has a long history of making over 400
varieties of cheese. In its early days of production, it remained a local
product simply identified by the origin in which it was made. British cheese
making began about 2,000 years ago in Pre-Roman times. Cheshire and Lancashire
are two that evolved into what we recognize today. As in France most of the
cheese making was localized and done by farmers as well as in monasteries. Switzerland,
of course, is known for its cheese, Emmental is a firm cheese with a pale
yellow color and buttery, mildly sharp taste. Emmental features the
characteristic holes typical of swiss cheese.
English Puritans dairy farmers brought to
America in the 17th Century their knowledge of cheese making, Following the
Revolutionary War, New York was known as the great cheese state. The
Southeastern portion of Wisconsin was settled in the 1830's. By 1850,s
immigrants from Germany, Norway, and Switzerland arrived and coupling with
American Pioneers stated farmstead cheese manufacturing. It took generations
for Wisconsin to evolve and in 1868 Nicholas Gerber opened the first Wisconsin
Cheese Factory. by 1910 Wisconsin surpassed Ohio and New York and became the
number one in cheese production in the USA.
The invention of processed cheese in 1911, a
combination of at least two different types and made popular by James L. Kraft
who became known as American Cheese.
Here is a recipe made with delicious cheese.
Cheese Fondue
2 cups shredded natural Swiss Cheese
2 cups shredded Gruyere
2 tablespoons all-purpose flour
1 clove garlic, cut in half
1 cup dry white wine or nonalcoholic white
wine
1 tablespoon lemon juice
3 tablespoons Kirsch, dry sherry, brandy or
nonalcoholic white wine
1 loaf French bread, cut into 1-inch pieces
1. Place cheese and flour in resealable
plastic bag. Shake until cheese is coated with flour.
2. Rub garlic on bottom and side of fondue
pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer
setting or low heat just until bubbles rise to surface (do not boil). Stir in
lemon juice.
3. Gradually add cheese mixture, about 1/2 cup
at a time, stirring constantly with wooden spoon over low heat, until melted.
Stir in Kirsch.
4. Keep warm over simmer setting. If prepared
in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and
keep warm over low heat. Fondue must be served over heat to maintain its
smooth, creamy texture.
5. Spear bread with fondue forks; dip and
swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4
to 1/2 cup heated wine.
Fondue is French for "melted" Be
patient when making cheese fondue, and allow each addition of cheese to
completely melt into the wine before adding more. Serve with tossed green salad
and make a meal.
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