Ancient records indicate that making of cheese dates back over 4,000 years. Although nobody knows how the first cheese was made. A concept 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 not be known by the time of the Roman Empire the artwork is now a highly valued process throughout Europe the Middle East. Countless 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 from the 1500’s Parmigiano-Reggiano in 1957, Gouda in 1697 and Camembert in 1791.
In its first days of creation, it remained a local product simply identified by the source 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 the majority of the cheese making was localized and performed by farmers in addition to 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, After the Revolutionary War, New York was known as the great cheese state. The Southeastern part of Wisconsin was settled in the 1830’s. From 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 manufacturing in the united states.
The creation of processed cheese in 1911, a combination of at least two unique types and made popular by James L. Kraft who became known as American Cheese.
Here is a recipe made with tasty cheese.
2 cups shredded Gruyere
1 Margate Wildlife Removal, cut in half
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.
2. Add wine. Heat over simmer setting or low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
3. Stir in Kirsch.
4. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue has to be served over heating 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 into 1/2 cup heated wine.
Fondue is French for”melted” Be patient when making cheese fondue, and let each addition of cheese to completely melt into the wine before adding more. Serve with tossed green salad and make a meal.