The Strange History of Cheese


	The Strange History of Cheese

wildcat

5-29-2007 7:31 AM

1470 views

tags:

science, history, cheese, survival, evolution, preservation, nutrition

2 Comments |

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5-29-2007 8:48 AM

Socratoad

Great article, thanks wildcat

5-29-2007 10:43 AM

bignosemousie

Gruyère is my favorite cheese. MMMM. All cheese is pretty darn good.

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/b69f4582-ca5c-4fa6-bfef-a4249205494e/1CE205DF-2570-4B38-9209-B580EF77B822/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.livescience.com/history/070528_cheese_science.html" href="http://www.livescience.com/history/070528_cheese_science.html" style="font-size: 11px;">www.livescience.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.livescience.com/history/070528_cheese_science.html"><P>
For many, the mild, slightly nutty flavor of Gruyère is the perfect addition to a steaming bowl of French onion soup or a ham sandwich, but for the medieval peasants who first created it, the flavor was secondary to matters of survival and location. 
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Gruyère resulted from the historic collision of food scarcity and a mountainous geography, yielding a distinct and rigorous cheese-making process. 
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In fact, all cheese types—there are now more than 1,400--initially arose due to the unique constraints forced by geography and the human effort to preserve the valuable commodity that is milk, says food scientist Paul Kindstedt, of the University of Vermont. 
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Cheese recipes initially arose as a way to preserve the <A href="http://www.livescience.com/health/060704_bad_raw_food.html">nutritional value</A> in milk for longer periods of time, so the number of types primarily reflects the number of struggling pre-industrial communities that successfully devised a method to achieve this given their local climate, resources and terrain. 
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