DIY Cheese Making: How Our Ancestors Did It

Cheese, one of the oldest and most beloved foods worldwide, has a rich and diverse history dating back thousands of years. The art of cheese making, which began as a preservation technique in the warm climates of the Middle East, has evolved over time, influenced by geography, culture, and technology. Today, we explore the roots of this culinary marvel, delve into the reasons for its regional differences, and guide you through making your own homemade cheese.

A Slice of History

Cheese making has its roots in the cradle of civilization. It’s believed that as early as 8000 BCE, the ancient Sumerians began turning their surplus milk into cheese to ensure it didn’t spoil in the hot climate. They quickly discovered that not only could this extend the milk’s shelf life, but it also produced a versatile and delicious product.

As cheese-making spread from the Fertile Crescent, it found its way to Europe, where it was embraced by cultures such as the Greeks and Romans. The Greeks revered cheese so much that it was often included in their mythology. According to one legend, the Greek god Aristaios taught mankind the art of cheese-making.

The Romans, known for their love of luxury and decadence, took cheese-making to a whole new level. They built special kitchens, called caseale, solely for the production of cheese. They experimented with aging and flavoring, inventing many varieties that are still popular today, like a form of Pecorino.

Cheesemaking also made its way eastward. In India, paneer has been a staple for thousands of years. Unlike many other types of cheese, paneer doesn’t melt, making it an ideal ingredient for cooked dishes. Meanwhile, in Mongolia and other parts of Central Asia, nomadic tribes made a type of hard, dry cheese that could be easily carried on long journeys across the steppe.

Fast forward to the Middle Ages in Europe, cheese became a staple in the diets of monks who lived in monasteries. The practice of aging cheese, known as affinage, was largely developed during this time, resulting in the creation of cheeses like Gouda, Cheddar, and Roquefort.

Over in the New World, the art of cheese-making arrived with the European colonists. They brought their homemade cheese recipes with them, which they adapted to the new climates, feeds, and cattle breeds. This led to the creation of entirely new types of cheese, like Monterey Jack in the United States.

From its humble beginnings as a method to preserve milk, cheese-making has grown into a culinary art form adored around the world. Each region’s unique history, geography, and culture have played a part in shaping this age-old practice, resulting in the myriad of delicious varieties we have today. It’s a testament to our ancestors’ ingenuity and their love of good food.

Next, let’s delve into how you can keep this tradition alive and make your own cheese at home. It’s easier than you might think, and nothing beats the taste of homemade cheese!

Regional Styles Explained

Ever wondered why French cheese is so different from Swiss, or why Cheddar doesn’t resemble Mozzarella? This is due to a variety of factors:

• Climate: The local climate influenced how long cheese could be aged. Cooler regions could produce hard, aged cheeses, while warmer areas were more suited to fresh cheeses.
• Animal Breed and Diet: The type of animal and what it ate significantly affected the cheese’s taste, texture, and color. For example, Manchego, a sheep’s cheese from Spain, has a distinctive flavor due to the diet of the sheep in its region.
• Local Microflora: Specific strains of bacteria and molds present in the environment also played a role in shaping the characteristics of the cheese.

Cheese, a humble food with a history as rich and diverse as its flavors, comes in a multitude of varieties that would take a lifetime to fully explore. From the creamy, mild softness of Brie to the sharp bite of aged Cheddar; the stretchy goodness of Mozzarella to the distinctive blue veins of Roquefort; the smoky Gouda to the non-melting marvel that is Queso Blanco – each variety has its unique characteristics and charm. These varieties are a testament to the ingenuity of our ancestors, each reflecting the culture, geography, and history of the regions they originated from. Whether served on a platter, melted in a dish, or savored on its own, each type of cheese offers a unique journey of taste and texture, enticing cheese lovers to explore and appreciate this extraordinary food in all its glory.

1. Cheddar (England): Originating from the village of Cheddar in Somerset, England, traditional Cheddar is made by a process known as “cheddaring” where the curds are cut, heated, and then carefully stacked and turned. This technique expels more whey, giving Cheddar its distinctive dense texture and sharp flavor. Fun fact: the term “sharp” in relation to Cheddar refers to the aging process. The longer it ages, the sharper the flavor!

2. Brie (France): Brie, known as the “Queen of Cheeses,” is a soft cheese named after the French region Brie, where it was originally created. It’s made with cow’s milk and has a soft, creamy texture and a mild flavor. The unique, edible rind is a result of being sprayed with a mold, Penicillium candidum, which helps age the cheese from the outside in.

3. Gouda (Netherlands): Gouda is a Dutch cheese named after the city of Gouda in the Netherlands. This semi-hard cheese is known for its rich, unique flavor and smooth texture. The cheese is often covered in a traditionally red or yellow wax rind to prevent it from drying out. Did you know that Gouda accounts for over half of the world’s cheese consumption?

4. Roquefort (France): A favorite of Emperor Charlemagne, Roquefort is a sheep milk cheese from the south of France. It’s known for its tangy, crumbly texture and distinct blue veins. These veins are the result of the cheese being aged in caves where the Penicillium roqueforti mold naturally grows. These caves provide the perfect conditions: cool, damp, and breezy.

5. Mozzarella (Italy): Mozzarella is a traditionally southern Italian cheese made from the milk of water buffaloes (Buffalo Mozzarella). The term “mozzarella” comes from the Italian verb “mozzare” which means “to cut,” referring to the process where the curds are cut and then stretched while hot until they reach the desired consistency. This unique process gives Mozzarella its characteristic stretchiness.

6. Queso Blanco (Latin America): Queso Blanco, or “white cheese,” is a staple in many Latin American cuisines. This soft, creamy cheese is often made with a simple acid like lemon juice or vinegar. One interesting aspect of Queso Blanco is that it doesn’t melt when heated, making it perfect for grilling or frying.

Each of these cheeses, with their unique flavors and textures, offers a taste of the regions they come from. By exploring these varieties, you’re not only enjoying a delicious snack but also getting a glimpse into different cultures and their rich histories.

DIY Homemade Cheese Making: A Homage to Tradition

Making cheese at home is a way to connect with this rich history and understand and appreciate the transformation of a few simple ingredients into myriad flavors and textures. Plus, it’s a delightful way to impress your family and friends!

Homemade Farmer’s Cheese: Your First Step

Farmer’s cheese is an excellent choice for first-time cheese makers. It’s a fresh, unaged cheese that’s simple to make and requires minimal equipment.

Ingredients:

• 1 gallon of milk (avoid ultra-pasteurized)
• 1/4 cup of white vinegar or lemon juice
• 1 to 2 teaspoons of salt

Instructions:

1. Heat the milk in a large pot over medium heat until it reaches 185°F (85°C). Stir occasionally to prevent scorching.
2. Remove the pot from the heat and slowly add the vinegar or lemon juice while stirring gently. The milk will begin to curdle almost immediately.
3. Let the mixture sit undisturbed for about 10 minutes to allow the curds to form.
4. Strain the curds by pouring the mixture into a colander lined with cheesecloth.
5. Sprinkle the curds with salt and stir gently.
6. Gather the corners of the cheesecloth, tie them together to form a pouch, and hang it over a bowl or the sink to drain for a few hours.
7. Once the cheese has reached your desired consistency, it’s ready to enjoy! You can use it immediately or refrigerate it for up to a week.

This simple cheese can be used in a variety of dishes or enjoyed on its own. As you gain experience and confidence, you can begin to experiment with other types of cheeses.

Cheese making is an art as old as civilization itself. By making your own cheese, you’re creating a delicious product and participating in a rich, global tradition that connects us to our ancestors. So, why not give it a try? You might just find that your homemade cheese is the best you’ve ever tasted!

Author: Michael A. Evans

.Michael A Evans is a passionate advocate for preserving and reviving ancestral knowledge through modern applications. As the founder of Forgotten Skillz, he is dedicated to teaching the skills of self-sufficiency, bushcraft, and sustainable living, drawing inspiration from historical practices to empower individuals in today’s world. Michael’s work extends beyond survival skills; he also leads Vision Martial Arts in Patchogue, NY, where he guides both adults and children in realizing their potential through martial arts. Additionally, Michael contributes to the educational field as a collaborator on the “Little Laurie Science Stories” book series and the Ninja Née Science Education Program. With a background in therapeutic massage from the NY College of Health Professions, Michael continues to provide holistic care as the lead therapist at Massage LI.