Author Archives: csmukler

Over the past 8 weeks, I’ve explored a range of different cheeses – from soft to hard and everything in between. I have learned about the history of these cheeses, how to make these cheeses, and have gained insight on why people might prefer one cheese over another. My initial research question was: How doContinue reading “Week 8: Cheese Tasting Conclusions”

History of Manchego Manchego is made in the La Mancha region of Spain. It is made from the whole milk of Manchega sheep, which are only bred in the La Mancha region. There is record of the cheese dating back to the early 1600s, as it was mentioned by Cervantes in the famous Spanish novelContinue reading “Week 7 (continued): Hard Cheese (Manchego)”

History of Parmesan Parmesan cheese was first made by monks in the region of Parma-Reggio during the Middle Ages. The cheese was known as caseum paramensis in Latin, but it was shortened to Pramsàn by the locals. The cheese became so popular that, by the Renaissance era, nobility were making the cheese to serve atContinue reading “Week 7: Hard Cheese (Parmesan)”

History of Cheddar Cheese Cheddar was named after the village of Cheddar in Somerset, England in the 12th century. After its discovery, cheddar became popular among nobles and was even featured at royal banquets. Fun Fact: King Henry II purchased over 10,000 pounds of cheddar cheese and declared it the best cheese in England. Today,Continue reading “Week 6 (continued): Medium/Hard Cheese (Cheddar)”

History of Gouda Gouda has been made since the 12th century in the Netherlands – the cheese is named after a city in Noord-Holland, even though the cheese was not believed to have originated here. The city of Gouda was one of the only places in the country where cheese producers and merchants could exchangeContinue reading “Week 6: Medium/Hard Cheese (Gouda)”

History of Feta Cheese The history of feta cheese dates back about 8,000 years ago to ancient Greece. According to Greek mythology, the gods sent the son of Apollo to teach the Greeks cheesemaking. Many Greek comedy writers including Aristotle and Pythagorus have recorded  the production and consumption of cheese during this time. It isContinue reading “Week 5: Medium Cheese (Feta)”

History of Brie Cheese Legends say that in the 8th century, Prince Charlemagne tasted Brie cheese at a monastery in Reuil-en-Brie and fell in love with its “creamy, rich flavor.” Brie soon became a favorite among commoners too, and today, it is commercially manufactured and sold worldwide. Authentic brie, however, can only be made inContinue reading “Week 4 (continued): Soft/Medium Cheese (Goat’s Milk Brie)”

History of Goat Cheese About 9,000 years ago, in what we know today as Iran, villagers began to herd, feed, and tame wild goats in exchange for meat, milk, and hides they provide. Goats are foragers and thus can survive in rough terrain. Goat’s cheese was often considered “peasants’ fare” because goats are relatively easyContinue reading “Week 4: Soft/Medium Cheese (Goat Cheese)”

A Brief History of Mozzarella Cheese Mozzarella cheese was first created in the region of Naples, Italy, from the milk of water buffalos. The cheese was later spread throughout Italy as refrigeration technologies advanced. Fresh mozzarella is usually packaged in a vacuum-sealed container in a liquid, “latte,” to keep the cheese moist. In the U.S.Continue reading “Week 3: Soft Cheese (Mozzarella)”

Bacterial cultures (aka lactic acid bacteria) are an important part of the cheese-making process. They provide the distinct flavor and texture of your favorite cheeses. Starter cultures are used to help with the coagulation process by lowering the pH before the addition of rennet. The metabolism of these cultures add to the flavor of theContinue reading “Week 2: Bacterial Cultures”