Cheese is a firm milk product, which - except for few exceptions - is won by coagulating from the protein portion of the milk. Cheese ranks among the basic food.

Historical

It is to be accepted the fact that already stone-temporal hunters in the stomach captured young who still mother's milk briefly before had drunk discovered whitish gelatinous lumps. Such lab quark fermentierter in the stomach of the booty animals made of milk was the first "cheese experience of "our ancestors and became probably already before approximately hundredthousand years and still longer than special bitebite bites estimated.

With the beginning of the Domestizierung of probably first goats, then sheep and last cattle and the spreading pastoral industry in the Mittelsteinzeit for instance between that 10. and 8. Millenium v. Chr. then for the first time larger quantities of animal milk were to humans at the disposal, so that the art of the cheese factory will have slowly developed approximately at the same time, as humans discovered and began the principles of the cheese production gradually to use and spread it purposefully. Here the various cheese traditions of mankind put close that the cheese factory unfolded partially independent at different times and at different places and was exchanged and delivered only late manufacture prescriptions over further distances. In containers or animal blisters provided with stock milk became first sour in the sun or at a warming fire, in order to coagulate soon thereafter, whereby under favorable circumstances edible, storable food developed.

Such sour milk cheese which can be manufactured relatively simply enriched the food offer of humans of that time and helped to bridge bottlenecks of the other food offer why they might have been for a long time manufactured. And used one somewhat later discovered probably consciously the effect from animal and vegetable lab, even if the effect principle could many later be described only. With lab aimed produced cheese could have developed for example, when one filled up milk for keeping in calf stomachs and recognized the amazing effect of the lab enzyme. By accident one perhaps already noticed the preserving and taste-improving effect of some noble mould in before-historical time contrary to the ungeniessbar making decay of the cheese, which is released by other, partially poisonous mold fungi or micro organisms such as bacteria, if cheese in caves with an appropriate Flora were stored, it might however have relatively for a long time lasted, until humans also learned, to manufacture such noble mould cheese according to plan.

Starting from approximately 5,000 v. Chr. is to be assumed surely the cheese factory in Mesopotamien, Egypt and North Africa admits black sea area, in small Asia, was and was investigated in detail and developed further. The oldest figurative and written representations and proof of the production of cheese originate from Mesopotamien, the area today's Iraq from a time from approximately 3000 v. of the Chr.

In the daily life of the Greeks cheese has likewise for a long time a firm place. It as if delicate-eat estimated and was a desired commodity, it even aphrodisierende effects were attributed and it found even as Opfergabe to the Gods use. Homer describes in 10. Singing of its odyssey (in writing fixes in late 8. Century v. Chr.) the strengthening effect cheese benefit from in 4. Century v. Chr. written Pragmatien of the Aristoteles comes first us the delivered technical paper over milk processing.

Greek slaves refined the art of the cheese factory in the Roman realm, of where out them spread also over the borders of the areas occupied of Rome, therefore into nearly all parts of Europe. The Romans created already a multiplicity at baking goods with cheese and all kinds of variations of cheese salad and also the Roman had, beside among other things raisins and olives, cheese as provisions in their field pack.

As in 4. Century v. Chr. the Celts the alps crossed, already could do them in the cheese factory until today common filters for taxing away the cream and improved the cheese art in our widths. The Teutons took over the celtic traditions and brought in the meantime extensive handicraft to further bloom.

A productive source for the development of the cheese factory in Europe since the early Middle Ages are the recordings of the monasteries. In many monasteries not only own cheese was manufactured, the with the utmost care minute of the monks makes possible it also to retrace the history of some until cheese places produced today until around the year 1100. Thus receive in the year 1115 the Greyerzer, 1184 Gouda and Edamer, 1200 Emmentaler and Bavarian hand cheese and 1282 the Appenzeller their first documentary mention in Klosterhandschriften.Website of the CMA '' to history English Cheshire in 1086 finished Domesday the Book, a realm land register made on Veranlassung of William of the conquerer are already mentioned.

Since that 19. Many scientific discoveries and technical developments cheese production facilitated century. Ferdinand Cohn discovered that that is connected tires of the cheese with micro organisms, Louis Pasteur, Justus of Liebig and Ilja Iljitsch Metschnikow investigated in the laboratory the secrets of maturing, taste and flavour or developed procedures for the improvement of the durability of cheese. Engineers partly developed in co-operation with cheese masters, Quirle, quark separators, electrical gumption and agitator witness, enormous boilers and tubs, cooling devices and other aids to the cheese production in the industrial yardstick. Among the recent developments in this area industrially producible lab substitutes rank like mikrobielles or genetically produced lab. But in the opinion of Feinschmeckern remains the production of really extraordinarily good cheese of the experience and solid relating to crafts work of experienced cheese masters reserving and cannot in the mass production not be achieved

Production

Three kinds can be differentiated on the basis the production process: Sour milk cheese, lab cheese and whey cheese.

1. Preparation

• Examination of the milk on bakteriologische condition
• Adjust the fat content (adding or separating from cream)
• careful thermal treatment, if raw milk cheese is not to be manufactured

2. Thick-put to the milk (decides also on it, which cheese develops)

• From acidifying by lactic acid bacteria results and matured sour milk cheese
• By lab (made of calf stomach or biotechnologically in fermenters by mold fungi Mucor mihei) one wins hard cheese, cut cheese, semisolid cut cheese and soft cheese
• If lab as well as maturing cultures (micro organisms) comes into the milk, then this is already thick-put after a half hour. One calls this mass "Dickete", or "gelatin".

3. Cuts, forms, presses

• Dickete is small cut with the "cheese harp". (The more firmly the cheese will is, the smaller). The correct time for cutting is specified still predominantly also today by manual examination. Afterwards one receives the "cheese break". According to the further processing this cheese break is then carefully heated up still, so that the break grain continues to pull together and still more whey presses out This happens depending upon cheese places at temperatures of up to 55 "°C. The more highly the temperature all the more whey steps out and all the more highly is the dry weight.
• Afterwards the cheese break comes into sort-typical forms. The cheese loaves develop.
• With all cheese places which are processed to cutting or hard cheese, are squeezing the whey off necessarily. This can happen slowly or fast using press devices.

4. Salt bath

• Further water is extracted by bathing in Lake from the edges of the young cheese loaf and the crust formation is prepared. The Salzgehalt of the Lake amounts to depending upon cheese places 15 - 22%. It moves also salt into the cheese and contributes so to the taste formation also.

5. Maturing

• Meet, week or months-long maturing is the condition for the fact that the sort-typical flavour can develop. (Only does not have to mature. See to quark production) with maturing playing metabolic procedures of micro organisms an important role.
• With some standard cheese places a certain ripe time is legally prescribed.
• During the ripe one the loaves are turned, coated, brushed or rolled in herbs.

Origin

Cheese is particularly in the western culture area very common. There are altogether over 2000 different cheese places, whereby also cheese of same sort differs from cheese factory to cheese factory.

A small overview of the most important kinds of cheese offers the list to cheese places to countries of origin

Articles in category "Cheese"

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