If there’s one treat you can practically eat anywhere, anytime, and at any size, it would be cheese. You can put cheese spread on your bread, eat it together with meaty dishes, or even have a bite of this delectable cheese by itself. Perhaps you are interested to know more info on cheese, so here are 6 helpful facts for you.
History. People have been enjoying cheese for so long as anyone can remember, even well before documented history. Experts think cheese production started as soon as 8,000 BC to as late as 3,000 BC when sheep were tamed. There’s a legend that cheese production was unintentionally learned simply by stocking milk in a container made out of an animal’s stomach, where the milk became curd and whey by the rennet within. Back then, animal hides and inflated body organs were used to hold food.
Art. Making cheese later on evolved into a form of art. Huge Roman families got special cooks that subsequently formulated strategies for smoking and incorporating various flavors into cheese, which were eventually passed on somewhere else. Expectedly, resources in those regions made it possible for numerous varieties to be produced.
Age. If you’re like many individuals, you probably like the cheddar variety in your local grocery store. Alternatively, some folks also like aged cheese. Rather similar to wine, cheeses that are kept for extended periods ultimately develop a sharp, powerful but distinctive taste. Aged cheese is quite costly, commonly selling as candy-like confections for about $60 per pound. These are best enjoyed in tiny helpings to last in your fridge for a long while.
You are probably thinking: Scotch and cheese complement each other? At the yearly Wisconsin Cheese Originals celebration, specific brands of cheese are discovered to go well with scotch. These cheeses would make an excellent gourmet cheese gift for your friends and family that want cheeses of various flavors.
Make. There are lots of big-time cheese makers around, creating and developing the treat ever since 19th century. Cheese makers generate over two billion pounds of cheesy goodness each year. Some even offer a Master Cheese Maker course for people serious enough to master the art, akin to people in Europe for making goods like cheese dips or aged cheese.
There is a lot more to know about cheeses. But one thing’s without a doubt: Cheese, regardless if in liquid dip mix or solid form, is here to stay. Read more about cheeses at eHow.com and MSN.com.