![]() The designs and patterns were often used to decorate the cheeses and differentiate between them. In Ireland, some cheeses ranged from a dry and hard cheese (mullahawn) to a semi-liquid cheese (millsén). Less moisture meant that the cheese would be more firm. ![]() The more whey that was drained, the less moisture retained in the cheese. The cheesemakers placed the cheese curds inside of the mold, secured the mold with a lid, then added pressure to separate the whey, which would drain out from the holes in the mold. Baskets were used to separate the cheese curds, but as technology advanced, these cheese molds would be made of wood or pottery. One of the ancient cheesemakers' earliest tools for cheesemaking, cheese molds or strainers, can be found throughout Europe, dating back to the Bronze Age. Another theory is offered by David Asher, who wrote that the origins actually lie within the "sloppy milk bucket in later European culture, it having gone unwashed and containing all of the necessary bacteria to facilitate the ecology of cheese". The whey proteins, other major milk proteins, and lactose are all removed in the cheese whey. A product reminiscent of yogurt would have been produced, which through gentle agitation and the separation of curds from whey would have resulted in the production of cheese the cheese being essentially a concentration of the major milk protein, casein, and milk fat. Because their stomach linings contains a mix of lactic acid, bacteria as milk contaminants and rennet, the milk would ferment and coagulate. ![]() Ĭheesemaking may have originated from nomadic herdsmen who stored milk in vessels made from sheep's and goats' stomachs. History Ĭheesemaking is documented in Egyptian tomb drawings and in ancient Greek literature. Cheesemaking allows the production of the cheese with diverse flavors and consistencies. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. The sign declares, "Eat your Zipcode", in reference to the locavore movementĬheesemaking (or caseiculture) is the craft of making cheese. A cheesemaking workshop with goats at Maker Faire 2011.
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