Cheese, one of humanity’s oldest culinary treasures, traces its origins back thousands of years. Over the centuries, various regions around the globe have perfected their cheese-making techniques, passing down these traditions from generation to generation.
This article explores some of the world’s oldest cheese makers, delving into their histories and the unique cheeses they produce. These cheese makers not only continue to use age-old techniques but also have a rich history that adds a layer of depth and flavor to their products.
Oldest Cheese Makers In The World
1. Roquefort Société
Roquefort Société, based in Roquefort-sur-Soulzon, France, is famous for producing the renowned Roquefort cheese, a blue cheese made from sheep’s milk. This cheese maker has been around since 1842, although the cheese itself has a much longer history, with records dating back to 79 AD.
Roquefort is known as the “King of Cheeses” and is characterized by its strong, tangy flavor.
The caves where Roquefort is aged offer a natural mold, Penicillium roqueforti, which is crucial to its unique flavor. This cheese is still produced in the same traditional methods as it was centuries ago, under strict regulations to ensure quality.
2. Parmigiano Reggiano
Parmigiano Reggiano, crafted in the Emilia-Romagna region of Italy, dates back to the Middle Ages. It was first produced by monks who needed a way to extend the shelf life of the milk they obtained from their herds.
Around the 12th century, these cheeses became well-known for their exceptional quality and shelf stability.
Parmigiano Reggiano is often referred to as “the king of cheeses” due to its rich flavor and granular texture.
This cheese is made using traditional methods and requires at least 12 months of aging to develop its trademark taste.
Each wheel is carefully inspected and must pass stringent quality standards before it is sold.
3. Gruyère
Gruyère, named after the Swiss town of Gruyères, has been produced since at least 1115. The cheese is a staple in Swiss cuisine and is known for its creamy, nutty flavor. It is traditionally made from unpasteurized cow’s milk and has a smooth yet slightly grainy texture.
Gruyère is versatile in use, being a key ingredient in fondue and also enjoyed alone or on sandwiches.
The production process is protected under Swiss law, ensuring consistency and quality across all cheese wheels. Only milk from local dairies is used, emphasizing the cheese’s regional character.
4. Cheddar
Cheddar, originating from the village of Cheddar in Somerset, England, has been produced since the 12th century. The technique of “cheddaring” involves the unique process of turning and stacking curds, which helps to achieve the desired texture and flavor.
Cheddar cheese is known for its range of flavors, from mild to extra sharp, depending on the duration of aging. This cheese plays a significant role in British culture and cuisine, often enjoyed in a variety of dishes or as a standalone snack.
Traditional methods are still used by some producers in Cheddar and the surrounding area to craft this historic cheese.
5. Feta
Feta, traditionally associated with Greece, has been made in the Balkans and the Mediterranean region for thousands of years. This cheese is typically produced from sheep’s milk, or a mixture of sheep’s and goat’s milk, and is known for its crumbly texture and tangy taste.
Feta is steeped in mythology and history, with references dating back to Homer’s Odyssey.
To be labeled as authentic feta, the cheese must be produced in specific regions of Greece, following EU PDO guidelines. This ensures that the traditional methods and regional ingredients that define Feta’s unique character are preserved.
6. Gouda
Gouda, one of the world’s most popular cheeses, originated in the Netherlands around the 6th century. This cheese is traditionally made from cow’s milk and is famous for its rich, creamy flavor and smooth texture.
The city of Gouda had exclusive rights to trade this cheese, which contributed to its name and fame.
Older varieties of Gouda can develop complex, caramel-like flavors which reflect the artisanal methods used in their production. Today, Gouda is still made following age-old recipes and methods, which ensure its continued high quality.
7. Manchego
Manchego cheese, hailing from the La Mancha region of Spain, is made from the milk of Manchega sheep. This cheese is recognized for its firm and compact consistency and intense, zesty taste. It dates back to the Bronze Age, making it one of the oldest continuously produced cheeses in the world.
Protected by a Denomination of Origin (DO) status, Manchego must adhere to strict regulations concerning its production and aging process. The unique environment of La Mancha imparts distinct flavors to the cheese, celebrated in both Spanish and international cuisine.
8. Emmental
Emmental, famous for its distinctive holes and mild, slightly sweet flavor, is a traditional Swiss cheese dating back to the 13th century. This cheese is made from cow’s milk and typically comes from the Emme Valley in the canton of Bern.
The holes, or “eyes,” in Emmental are formed by gas bubbles released by bacteria during the fermentation process. Despite its age, the techniques used to make Emmental have remained largely unchanged, focusing on quality and tradition.
FAQs
What is considered the oldest type of cheese?
The oldest type of cheese is difficult to pinpoint exactly, but archaeologists have found evidence of cheese production dating back over 7,000 years in what is now Poland. Ancient cheeses were likely quite different from what we consume today, often being harder and saltier, to ensure preservation.
These early cheeses were made from a variety of milk, including cows, sheep, and goats. The techniques and varieties have evolved, but the fundamental principles of cheese making have endured the test of time.
How has cheese making changed over the years?
Traditionally, cheese was made from raw milk, and the process relied heavily on natural bacteria and aging. In modern times, cheese-making has incorporated scientific techniques, including pasteurization and the use of cultured microbes.
These advances have allowed for increased consistency, safety, and variety in cheese production. However, many artisanal cheese makers still use traditional methods to craft their cheeses, preserving the heritage and distinct flavors of historical cheeses.
What are the benefits of aging cheese?
Aging cheese, also known as maturation, develops its flavor, texture, and aroma. As cheese ages, enzymes break down proteins and fat, creating complex flavor compounds.
Aged cheeses are generally more intense and complex in flavor compared to their fresher counterparts. However, the aging process must be carefully controlled, including temperature and humidity, to ensure the development of desirable characteristics.
Why are some cheeses restricted to specific regions?
Many cheeses are restricted to specific regions due to Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) statuses. These restrictions ensure that only cheeses made in particular areas, using traditional methods and ingredients, can be sold under certain names.
This not only maintains the quality and authenticity of the cheese but also protects the cultural heritage and local economy of the cheese-making region.
Can old cheese still be eaten?
Yes, many types of old cheese can be safely consumed if they have been properly stored and handled. Hard cheeses, in particular, can last a long time and often develop deeper flavors as they age. However, it is important to inspect old cheese for any signs of spoilage, such as mold growth that cannot be removed, unpleasant odors, or an off taste. Cheese that is no longer safe to eat should be discarded.
Conclusion
The discovery of ancient cheesemaking equipment and residues on pottery shards across Europe and the Middle East provides compelling evidence that the practice dates back nearly 7000 years, positioning these regions as pioneers in the art of cheese production.
These early cheesemakers not only transformed dairy into a more digestible and storable product but also influenced cuisine and agriculture across emerging civilizations. Through their innovative methods, they laid the foundations for a diverse range of cheese varieties that continue to be cherished around the globe today.
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