Discover 40 fascinating facts about cheese! - Cheese is an ancient food. Around the world there are hundreds of kinds of cheese that come from different regions. Italy and France are the countries with the most varieties, but the United States produces the most cheese in the world. Learn more about this everyday food!

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Origins - It is thought that cheese was first created between 8000 BC (when sheep were first domesticated) to around 3000 BC.

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Archaeological record - The oldest archaeological evidence of cheese production was found in paintings in an Egyptian tomb, dating back around 2,000 years. The first cheeses were probably quite sour and salty.

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Ancient food - Cheese is an ancient food. There is no conclusive evidence to show where cheese production began, whether it was in Europe, Central Asia, or the Middle East. It was already a common practice in Europe before the beginning of the Roman Empire.

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Ancient Rome - Production of cheese in Ancient Rome was taken very seriously. There were buildings separate from the kitchen exclusively for the production and preparation of cheese.

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Varieties of cheese - There are hundreds of kinds of cheese (there are more than 400 in France alone, and just as many in Italy).

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Production - There are several factors that make one cheeses different to each another: the kind of animal that produced the milk, the fat content, the kinds of bacteria (responsible for the acidification of the cheese) and mold, and the time of aging.

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Production - Cheese is made when milk coagulates. Common types of milk to use are cow, sheep, goat, or buffalo, among other mammals.

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Production - An estimated 20 million tons of cheese are produced around the world every year. This number may rise due to the huge cheese consumption in some countries.

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Factories - The world's first cheese factory was established in Switzerland in 1815. Mass production started in the United States in 1851.

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Factories - The world's biggest cheese factory isn't in France or Italy, but in the United States. The state of Wisconsin alone produces more than 600 kinds of cheese. France is the greatest consumer of cheese per person.

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Mozzarella - Buffalo milk is whiter and more nutritious than cow milk. Traditional Italian mozzarella is made with buffalo milk.

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Mozzarella - This kind of cheese originated in the Italian region of Campagna. The traditional recipe suggests using only buffalo milk, it should be white and soft, in a round shape and conserved in whey.

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Emmenthal - Emmenthal is a Swiss cheese originating in Bern during the 15th century. During production it stays in a refrigerator for two weeks and is then stored at a temperature between 20ºC and 24ºC.

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Emmenthal - This change in temperatures activates a bacteria that produces carbonic gas, which leaves holes in the cheese. Each cheese is usually of a pretty large size, up to 100 kg each, and around 1000 L of milk are needed to produce just one.

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Parmesan - Parmesan was created in the city of Parma, Italy (hence the name) and has been consumed since the 13th century. Parmesan needs to mature for two years to reach the right consistency.

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Parmesan - It has a slightly yellow color, a hard rind, and is smooth but not sticky. The outside is thick, golden and round. It doesn't have holes, it is grainy, and it has a pleasant aroma

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Roquefort - Roquefort cheese appeared in the south of France in the 11th century. In typical production, it was aged in the caves of the town of Roquefort, where the humidity helped form the fungus penicillin, giving it its signature moldy look.

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Cheddar - Cheddar is originally an English cheese from the county of Somerset. Yellow varieties take their color from dye but it is naturally a pale, creamy white. It has a firm consistency and takes between 12 and 18 months to mature.

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Gouda - This cheese is from the town of Gouda in the Netherlands. Blue Label Gouda is a semi-hard cheese with a buttery aroma and a light, fruity, nutty taste.

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Gouda - Made from cow milk, gouda needs a minimum of a month to mature. It has between 48% and 52% fat content and should be stored between 1ºC and 10ºC to ensure that the aroma and consistency are right.

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Gruyère - This cheese comes from the town of Grùyeres in Switzerland and was first created more than 900 years ago. It's a hard cheese, a little salty and spicy, and is often used to make fondue.

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Gruyère - Made exclusively with raw (unpasteurized) cow's milk, the cheese ferments during production, which makes the famous little holes. Its aroma is fruity and bitter, turning spicy over time.

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Petit Suisse - Originating in Normandy, France, the 'petit suisse' got its name due to its being a version of another creamy cheese produced in Switzerland since the Middle Ages. Consumers appreciate it for its taste and texture, which is distinct from other cheeses.

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Brie - This soft French cheese has been eaten and appreciated since the 14th century, when it appeared in the region of Brie, France.

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Brie - It is creamy with a white rind and is one of the tastiest soft white cheeses. It has a fruity, mushroom kind of smell and a light hazelnut taste.

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Ricotta - Of Italian origin, ricotta isn't exactly a cheese, but a kind of cheese derivative, made from the whey of cow's milk. To make ricotta you must boil the whey so that the solid part comes to the surface.

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Camembert - Lots of people confuse camembert with brie. They're both soft French cheeses with soft white rinds. This cheese was created in 1791 in Normandy.

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Camembert - Farmer Marie Harel asked a Brie priest for help, and he showed her how to make the region's typical cheese. Camembert is made in Normandy with raw (unpasteurized) cow's milk and is often consumed as fondue.

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Coalho - Coalho is made by adding curd or other coagulant enzymes to milk. It is a popular beachside snack. It can also be eaten fried and in butter.

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Gorgonzola - Gorgonzola is a firm blue cheese made with cow's milk, originally from Gorgonzola in the suburbs of Milan. It is creamy with a pleasant taste and an intense aroma.

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Pecorino - Pecorino is an Italian cheese made from sheep milk. It is hard and compact with an intense, salty flavor. This cheese is often used in cooking, or grated to add extra flavor to pastas or pizzas.

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Cabrales - Made in Spain, cabrales is made from a mixture of cheeses: cow, goat, and sheep. It is known as the strongest of blue cheeses thanks to its intense and spicy flavor.

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Myths - Contrary to what you may have heard, cheese is not mice's favorite food. Rodents actually between sweet foods, pasta, and cereals.

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Health - Cheese can be good and bad when it comes to health, it depends on the individual. If you want to lose weight or are suffering from obesity you should avoid cheese, as it's full of calories and has a lot of saturated fats.

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Cholesterol - Despite being full of protein and calcium, it contains a lot of fat and can cause cholesterol.

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Urinary infections - Cheese and foods with high fat content are not recommended for those with bladder infections.

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Bowel transit - The same as yogurt, cheese has a high level of probiotics that help balance intestinal flora, avoiding problems like constipation or diarrhea.

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Prevents heart attacks - Eating cheese every day could help to prevent heart attacks and cerebrovascular accidents. The results are from a study carried out by scientist Li-Qiang Qin from Soochow University in China.

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Prevents cardiovascular diseases - According to data, people who eat cheese regularly have an 18% lower risk of developing cardiovascular diseases, 14% less chance of heart attacks, and 10% less chance of a cerebrovascular accident than people who don't eat cheese.

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Health - It is true that cheese is very appreciated in countries around the world and is an ingredient in many meals. The ideal thing is to be aware of your weight and measurements, and eat cheese in controlled quantities.

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