Cheese is thought to have been discovered long before history started being recorded. Historians believe that it was uncovered when milk used to be transported in bladders made from animal’s stomachs, which contained rennet. The natural churning during transportation, combined with the rennet, would have made cheese naturally and today’s cheese making techniques are very similar (apart from the bladder!).
The earliest evidence of cheesemaking dates back to 5,500 BC in Poland. But it is not known where cheese was first discovered. Evidence of ancient Egyptian cheesemaking has also been found, dating back to 2,000 BC, when the cheese made would have been similar to the feta and cottage cheeses that we know today.
Since then cheesemaking has evolved and the whole world has fallen in love with it. Cheeses like cheddar, parmesan and camembert were not invented until much later than those mentioned above, but the methods used to make these cheeses are much more complex, meaning that these are not the easiest cheeses to make yourself.
Cheeses like feta, mozzarella and cottage cheese on the other hand, are relatively easy to make at home. Think back to the ancient method of transporting milk and you realize why. This was long before snazzy technology was developed, and simple equipment and a few ingredients can produce surprisingly delicious results.
The trick is to start with a soft, relatively easy to make cheese like ricotta, before moving on to harder cheeses like feta.
Our cheese making course runs on 10th January and will teach you to make a range of cheeses including feta, mozzarella, halloumi, ricotta and cottage cheese. We will also teach you some recipes to showcase your homemade cheese, like this easy pesto, mozzarella and pomegranate salad.