Ooh, a cheese platter! Fancy!

Ooh, a cheese platter! Fancy!

Cheese was ORIGINALLY going to be the base of this post, but the difficulty is set high, especially when I consider all of the topics that branch off of cheese. The topics I will discuss about cheese are the history of cheesemaking, the types of cheese, and nutritional facts of cheese (along with the scientific information, of course!).

Cheese baked to increase 'longetivity.'

Cheese baked to increase ‘longetivity.’

Apparently, there is not enough evidence to tell us where cheese was first made, whether it be in Europe or Asia. Though, the origin of cheesemaking appears to be in the range of 8000 BCE to 3000 BCE (yes, the years go backwards in BCE). The cheese depended on the climate of the area where it was made. I’ll leave it at the conclusion that cheese goes past recorded history.

There are many types of cheese. First, let’s discuss HOW cheese is made. The milk is separated into ‘curds’ and ‘whey.’ And (here comes some biological factors), bacteria are added to make lactic acid from those milk sugars. Afterwards, cheese is then (depending on the type) washed, heated, or left alone to alter every bit of it. Did you know that Swiss cheese gets those holes because of the bacteria which produce carbon dioxide?

Okay, so we know that cheese creation is guided by cute little microbes. So what? Well, cheese supplies a good amount of calcium, fat, phosphorus, and protein! In any case, cheese is delicious, especially around the world.

Do you like cheese? Do you like specific types of cheese? Is there a part of the cheese-making process you don’t get? If that is true, go to Wikipedia. Wikipedia supplies the information in this post.


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