History of Cheeses and the Variety of Options

Cheese is beloved around the world by people of all ages, and that hasn’t changed for thousands of years. In fact, cheesemaking dates back to the early domestication of sheep, goats, and other milk-producing animals. Ancient references to the practice and its delicious results have been found everywhere, from Egypt to Iceland to Mexico. However, cheesemaking was fairly regional until only a few hundred years ago. Modern mass production of cheese didn’t begin until 1815 in Switzerland with the construction of the first cheese factory.

Read on to learn more about the history of a few modern cheeses we know and love today!

Cheddar

Cheddar was named for where it was originally developed: a village in Somerset, England, called Cheddar! Cheddar cheese has its origins way back in the 12th century when it was popular among English nobles for hundreds of years before it made its way over to the United States. By the mid-1800s, cheddar was the most popular cheese in the US and remained so for over 150 years.

Parmesan

Another cheese rich with history, parmesan cheese’s origins date back to the Middle Ages in 1254! The story goes that Benedictine monks living in the Parma-Reggio region of Italy needed to find a way to extend the shelf life of the huge amounts of milk they were producing, and thus, parmesan cheese was born. The monks began exporting this cheese to different regions of Italy over the years, finally spreading to the rest of Europe and then throughout the rest of the world.

Swiss

You might have a good chance of guessing where Swiss cheese came from. Swiss cheese was invented in Switzerland in the 15th century. Swiss is known as “Emmental” or “Emmentaler” in Switzerland. Its unique holey appearance comes from bubbles that occur in the warm cheese during the production process.

Gouda

Gouda is one of the oldest cheeses in historical record, with mentions in history back as far as the 1100s. Originally produced in the Netherlands, the cheese is named for the town of Gouda in South Holland, where the cheese would be sold using an old bargaining system called handjeklap.

Camembert

A French cheese made in Camembert, Normandy, in the late 18th century, camembert is said to be the creation of a farmer named Marie Harel. She used cheese-making techniques learned from other existing cheeses at the time to refine camembert into what it became later: a creamy, surface-ripened cheese with a soft texture. Camembert is often compared to brie for this reason….

Brie

…and speaking of brie, did you know that brie is technically not a type of cheese but rather a style cheese is made in? Brie de Meaux, the oldest kind of brie, dates back to 8th-century France, where it was dubbed “The Queen’s Cheese” thanks to the royals’ fondness for this unpasteurized round cheese. Because the cheese is so soft and creamy, it is sometimes served baked or as an accompaniment to savory dishes. Brie’s white, hard outer “rind” is completely edible as well.

Monterey Jack

Franciscan friars in Monterey, Alta California began producing this mild white cheese in the 18th century. It was sold commercially by a California businessman named David Jacks, which is how the cheese ultimately got its name. Monterey is considered a true American classic cheese!

Colby

When considering the other cheeses listed here, Colby is “the new kid” on the cheese block (pun intended). However, it still has a long history. Colby was perfected in 1885 in a small community right outside of Colby, Wisconsin, by a farmer named Ambrose Steinward. Colby Jack, another popular “modern” cheese, is created by mixing curds from Colby cheese with curds from Monterey Jack.

Cheese, Cheese, and More Cheese!

Does reading about cheese make your mouth water? Us too! If you’re craving small-batch-made, family-farm goodness, check out The Old Dutch Cupboard in Telford, PA, for all kinds of cheesy goodness! See what we offer online or stop in some time — you’ll surely be delighted by the delicious offerings we bring to the table.