Local cheeses at Neal’s Yard, one of London’s great cheese shops.
Clifton Fadiman described cheese as “Milk’s leap to immortality.” In a way, cheese has in turn immortalized other things—how many towns are known primarily because of the famous cheeses that come from them (Cheddar, England, for example, or Gouda, Holland)?
It probably won’t come as a surprise that cheese has been around for a long time. Cows, sheep, goats, yaks, and buffalo were being milked long before refrigeration was available. So cheese making, along with other forms of milk fermentation, from yoghurt to buttermilk, date back pretty much to the dawn of animal domestication, at least among cultures that consume milk. Continue reading