Cheese Cheese is an ancient food, being mentioned in The Bible as well as Greek and Arab legends. Modern cheese as we know it was developed in Europe, introduced there by Arab traders.

Types of Cheese Cheese can be classified into 6 categories: Very Hard - Parmesan and Romano Hard - Cheddar, Edam, Gouda and Gruyere Semisoft - Bel Paese, Limburger and Port du Salut Blue Cheese - Blue Vein, Gorgonzola and Roquefort Soft - Brie and Camembert Unripened - Cottage and Ricotta   History According to legend, cheese was discovered by an Arab Nomad, who filled a saddle bag with milk to sustain him on a journey across the desert. After several hours of riding, he stopped to quench his thirst, finding that the milk had separated into a pale, watery liquid, and solid white lumps. Because the saddle bag was made from the stomach of a young animal, it contained the coagulating enzyme renin. Thus, the milk had effectively separated into curds and whey. The whey was drinkable, and the curds edible. Cheese was known to the ancient Samarians by 4000 BC. In the Roman era, cheese making was done with skill and knowledge, and reached a high standard. The Romans developed the ripening process, and created different types of cheese by varying the treatment and storage conditions on the materials. Large Roman houses had a separate cheese kitchen, and special areas where cheese could be matured. In large towns, home made cheese could be taken to a special centre for smoking. We owe the many classic varieties of cheese sold today to the innovative monks of the Middle Ages.   Food Value Cheese has long been called the perfect food. A high energy food, it contains about 25% protein and 30% fat. It is an excellent source of Calcium and Phosphorous - the minerals which are important for strong teeth and bones. Cheese is also a good source of vitamin A, some B vitamins and vitamin D. It was once thought that cheese was difficult to digest, but it is now known to be one of the most completely digestible of foods.   Search our recipe database for cheese.

Bibliography Whelliston, K. The History of Cheese (http://www.wgx.com/cheesenet/info/, June 1998)