The hidden world of cheese: surprising facts and lesser-known varieties
Cheese, the beloved dairy product, is a staple in cuisines around the globe. From the comforting mac 'n' cheese to the sophisticated charcuterie boards, it’s an element of many culinary experiences. But beyond the popular varieties like cheddar, mozzarella, and brie, lies a hidden world of intriguing cheese varieties and fascinating facts that are sure to surprise even the most dedicated cheese enthusiast.
## Cheese Origins and Historical Tidbits
The origins of cheese date back as far as 8000 B.C., when sheep were first domesticated. Archaeological findings suggest that cheese production was well underway long before the written word. One interesting tidbit is the legend of its accidental discovery by an Arabian merchant. According to the story, he stored milk in a pouch made from a sheep’s stomach before embarking on a long journey across the desert. The natural rennet in the lining, combined with the desert’s heat, curdled the milk, and when the merchant opened his pouch, he found cheese.
## The Funky Cheese of France: Roquefort
Roquefort, often dubbed the “king of cheeses,” has a fascinating tale. Legend has it that a youth, distracted by a beautiful girl, abandoned his bread and sheep's milk cheese in a cave. When he returned months later, he discovered it had transformed into the blue-veined Roquefort. Today, Roquefort is still aged in the limestone caves of Roquefort-sur-Soulzon in France, with its unique flavor attributed to these ancient formations.
## The Delight of Pule: The World’s Most Expensive Cheese
Pule, a rare cheese from Serbia, holds the title for being the most expensive cheese globally. This is primarily because it’s made from the milk of Balkan donkeys, which are endangered and produce very little milk. It takes about 25 liters of donkey milk to make a single kilogram of Pule cheese. The rich, crumbly texture and distinct flavor of Pule make it a luxury item, costing around $1,000 per kilogram.
## Ewe’s Milk Cheese Varieties
While cow's milk cheese gets most of the attention, ewe’s milk varieties offer a unique and often richer taste. Pecorino Romano, one of the most famous ewe’s milk cheeses, has historical roots dating back to the Roman Empire. Shepherds would carry it as a vital food source during long journeys. Another standout is Manchego, made from the milk of Manchega sheep in Spain, known for its buttery and slightly tangy flavor.
## The Fascinating Courtyard of Casu Marzu
Casu Marzu, also known as maggot cheese, is a traditional Sardinian variety that pushes the boundaries of conventional food norms. This cheese is deliberately infested with the larvae of cheese flies, which promote fermentation and break down the fats, resulting in an extremely soft and pungent cheese. While considered a delicacy in Sardinia, it’s illegal in the European Union due to health concerns.
## Stinking Bishop: A Peculiar English Cheese
England’s Stinking Bishop cheese is famous not only for its flavor but also for its extraordinary aroma. Named after the Stinking Bishop pear, whose perry (pear cider) is used to wash the rind during the maturation process, this cheese gains a strong and pungent smell. Don’t let the odor deter you though; the taste is surprisingly mild and creamy.
## Cheese and Mites: Milbenkäse
Milbenkäse, a rare cheese from Germany, showcases a unique aging process that involves the help of cheese mites. Produced primarily in the region of Würchwitz, this cheese is left to mature in wooden boxes filled with mites, which ferment the cheese, turning it from creamy to crumbly with a distinct strong flavor, often compared to aged Gouda.
## The Mystery of the Moon and Cheese
An age-old myth suggests that the moon is made of cheese, a subtle nod to the importance of cheese in popular culture. While clearly, the moon is not cheese, this notion has influenced numerous works of fiction and children’s stories, emphasizing how cheese has been intricately woven into the fabric of human imagination.
Cheese is more than just a food; it’s a cultural artifact with a history as rich and varied as its flavors. From ancient legends and peculiar production methods to its significant role in communities, the world of cheese is full of surprises that go beyond the supermarket shelves.
## Cheese Origins and Historical Tidbits
The origins of cheese date back as far as 8000 B.C., when sheep were first domesticated. Archaeological findings suggest that cheese production was well underway long before the written word. One interesting tidbit is the legend of its accidental discovery by an Arabian merchant. According to the story, he stored milk in a pouch made from a sheep’s stomach before embarking on a long journey across the desert. The natural rennet in the lining, combined with the desert’s heat, curdled the milk, and when the merchant opened his pouch, he found cheese.
## The Funky Cheese of France: Roquefort
Roquefort, often dubbed the “king of cheeses,” has a fascinating tale. Legend has it that a youth, distracted by a beautiful girl, abandoned his bread and sheep's milk cheese in a cave. When he returned months later, he discovered it had transformed into the blue-veined Roquefort. Today, Roquefort is still aged in the limestone caves of Roquefort-sur-Soulzon in France, with its unique flavor attributed to these ancient formations.
## The Delight of Pule: The World’s Most Expensive Cheese
Pule, a rare cheese from Serbia, holds the title for being the most expensive cheese globally. This is primarily because it’s made from the milk of Balkan donkeys, which are endangered and produce very little milk. It takes about 25 liters of donkey milk to make a single kilogram of Pule cheese. The rich, crumbly texture and distinct flavor of Pule make it a luxury item, costing around $1,000 per kilogram.
## Ewe’s Milk Cheese Varieties
While cow's milk cheese gets most of the attention, ewe’s milk varieties offer a unique and often richer taste. Pecorino Romano, one of the most famous ewe’s milk cheeses, has historical roots dating back to the Roman Empire. Shepherds would carry it as a vital food source during long journeys. Another standout is Manchego, made from the milk of Manchega sheep in Spain, known for its buttery and slightly tangy flavor.
## The Fascinating Courtyard of Casu Marzu
Casu Marzu, also known as maggot cheese, is a traditional Sardinian variety that pushes the boundaries of conventional food norms. This cheese is deliberately infested with the larvae of cheese flies, which promote fermentation and break down the fats, resulting in an extremely soft and pungent cheese. While considered a delicacy in Sardinia, it’s illegal in the European Union due to health concerns.
## Stinking Bishop: A Peculiar English Cheese
England’s Stinking Bishop cheese is famous not only for its flavor but also for its extraordinary aroma. Named after the Stinking Bishop pear, whose perry (pear cider) is used to wash the rind during the maturation process, this cheese gains a strong and pungent smell. Don’t let the odor deter you though; the taste is surprisingly mild and creamy.
## Cheese and Mites: Milbenkäse
Milbenkäse, a rare cheese from Germany, showcases a unique aging process that involves the help of cheese mites. Produced primarily in the region of Würchwitz, this cheese is left to mature in wooden boxes filled with mites, which ferment the cheese, turning it from creamy to crumbly with a distinct strong flavor, often compared to aged Gouda.
## The Mystery of the Moon and Cheese
An age-old myth suggests that the moon is made of cheese, a subtle nod to the importance of cheese in popular culture. While clearly, the moon is not cheese, this notion has influenced numerous works of fiction and children’s stories, emphasizing how cheese has been intricately woven into the fabric of human imagination.
Cheese is more than just a food; it’s a cultural artifact with a history as rich and varied as its flavors. From ancient legends and peculiar production methods to its significant role in communities, the world of cheese is full of surprises that go beyond the supermarket shelves.