Cheese is one of the most popular foods in the world. It can be soft, hard, creamy, mild or very strong.
Cheese is one of the most varied foods in the world. It can be soft, hard, creamy, crumbly, mild or extremely strong. Some cheeses are eaten soon after production, while others are aged for several years. However, almost every variety begins with the same basic ingredient: milk.
Nobody knows exactly when cheese was invented. One popular story suggests that an ancient traveller carried milk in a container made from an animal’s stomach. Natural enzymes inside the container caused the milk to separate into solid curds and liquid whey. This may have been a serendipitous discovery, although there is no proof that cheese was created in this exact way.
Early farmers probably began making cheese because they needed to preserve milk. Fresh milk spoils quickly, especially in warm weather. Cheese lasts much longer and is also easier to store and transport.
During cheesemaking, bacteria and enzymes cause coagulation. This makes the milk become solid curds. The curds are then separated from the whey and may be salted, pressed or aged.
Archaeologists have discovered evidence that people were producing dairy products thousands of years ago. Ancient containers with small holes may have been used to separate curds from whey. Cheese was also useful because it contained less lactose than fresh milk, making it easier to digest for many early adults.
Cheese became an important food in ancient Greece and Rome. Roman soldiers often carried it because it was nutritious and could survive long journeys. During the Middle Ages, farmers and monks continued to develop new varieties.
Local conditions had a major effect on the cheese produced. Mountain communities often made large, hard cheeses that could be stored through winter. Softer varieties were more common in places where cheese could be eaten soon after production.
The provenance of cheese remains important today. Local grass, climate, animals, bacteria and production methods can all affect its flavour. Some famous cheeses are protected by rules that control where and how they can be made. Parmigiano Reggiano, for example, can only be produced in certain parts of Italy.
Mozzarella and cheddar are among the most common cheeses in the world. Mozzarella has become especially popular because of pizza. Traditional Italian mozzarella is soft, fresh and usually stored in liquid. However, the type used on pizza normally contains less water.
Low-moisture mozzarella melts evenly and creates the long, stretchy strings connected with pizza. It also prevents the base from becoming too wet. As pizza is eaten around the world, mozzarella is now produced on an enormous scale.
Cheddar is another international favourite. It originally came from the English village of Cheddar, but it is now made in many countries. Young cheddar is usually mild, while mature cheddar has a stronger and sharper taste. It is commonly used in sandwiches, burgers, sauces and baked dishes.
At the opposite end of the market are extremely rare and expensive cheeses. Pule, made in Serbia, is often described as one of the world’s most expensive cheeses. It is produced mainly from Balkan donkey milk.
Donkeys produce much less milk than cows, goats or sheep, and they must usually be milked by hand. A large amount of milk is needed to make a small quantity of Pule. As a result, it can cost more than a thousand dollars per kilogram.
Some cheeses reach even higher prices at auction. In 2024, a 2.3-kilogram piece of Spanish Cabrales cheese was sold for €36,000. Cabrales is a strong blue cheese traditionally aged in mountain caves. The buyer was paying not only for the cheese, but also for its rarity, reputation and publicity.
Some varieties are famous because they are extremely unusual. Casu marzu, from Sardinia, is made from sheep’s milk and contains live insect larvae. Cheese flies lay eggs inside it, and the larvae help break down the fats. This creates a very soft texture.
Many people find casu marzu shocking, but some Sardinians consider it a traditional delicacy. Its commercial sale is restricted because of health concerns.
Germany also has an unusual variety called Milbenkäse. It is matured with tiny cheese mites. The mites feed on the outside and help change the cheese’s flavour and texture. As it ages, it becomes darker and more pungent.
Chhurpi, found in Himalayan regions, is strange for a different reason. Its hardest form is dried and smoked until it becomes almost as hard as stone. Small pieces may be chewed for several hours. This cheese was useful for mountain communities because it could be stored for a long time.
Norway’s brunost is brown and sweet. It is made by heating whey until the natural sugars caramelise. The final flavour is similar to caramel or fudge. It is usually cut into thin slices and eaten on bread or waffles.
These cheeses may seem strange, but all cheesemaking depends on bacteria, enzymes, mould and controlled ageing. What seems normal in one culture may appear unusual in another.
Cheese is more than a simple food. It reflects local history, geography and tradition. From everyday mozzarella to expensive Pule and insect-filled casu marzu, cheese shows how creative people have been in transforming and preserving milk.
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