History of Cheese SVG
Wine, bread and Cheese SVG are some of the first products invented by man to require long-term processing. Scientists believe that cheese appeared 9000 years ago in the modern Middle East and Central Asia.
Cheese SVG in Egypt
The first “written” references to cheese can be seen on the walls of Egyptian tombs, which were made 3000 years ago. Most likely, the Egyptian cheese was similar to modern Greek feta cheese.
Cheese SVG in Antiquity
For a long time, the milk of different animals was fermenting and drying the resulting cheese in the sun, until they guessed to use sheep and goats’ stomachs, in which the cheese was freezing much faster, and the resulting mass could be stored for a long time and had good taste. Such cheese was famous for the Greek island of Demos, which supplied its cheese to Rome and many other cities. In Rome, there was a variety of its own – moon cheese.
Homer in Odysseus described the technology of making cheese with one-eyed Cyclops of goat and sheep milk. Lucius Columella described cheese making in 65 A.D., Pliny in Natural History, written in 77 A.D., dedicated a whole chapter to the description of cheese.
Cheese SVG in Middle Ages
The Romans spread the recipes and technologies of cheese-making in their colonies even at the time of their presence. After the fall of the Roman Empire, the habit of making cheese became stronger and the number of varieties increased. In Britain there were more than a hundred varieties, in France almost 400, in Italy just over 300 varieties. Most of the varieties are variations of the same cheese made in different parts of the country. Many now known cheese varieties were formed and registered in the Late Middle Ages: cheddar in 1500, Parmesan in 1597, Gouda in 1697, Camembert in 1791.
Cheese SVG in Modernity
The first cheese factory appeared in Switzerland in 1815. In 1851, cheese was first prepared by conveyorized cheese making production much easier and cheaper. Since 1860, pure rennet enzymes have been mass-produced, which are necessary for the industrial production of cheese. After the Second World War, processed cheese appeared, which was much cheaper than usual.
The modern demand for specific types of cheese made of unpasteurized milk and having unique properties oriented the producers to small production facilities, and the consumer got a variety of cheese varieties.
Apart from regional differences, all cheeses can be divided into several characteristics:
– By the presence of pasteurization (which has a very strong effect on the taste).
– By type of raw material (cow, goat, sheep and other types of milk).
– By the nature of cooking:
- Fresh cheese
- Unmolded pressed
- Pressed boiled
- Soft washed cheese.
- Soft, mould-crusted cheeses
- Blue and mold
The process invented by Louis Pasteur in the middle of the XIX century allowed to significantly reduce the number of food poisonings and increase the shelf life of products. The same process also changed the taste of traditional cheeses. Bacteria, the reproduction of which ensured the deterioration of products, formed a unique microflora of future cheese, creating a unique taste and aroma. Most modern cheeses are made of pasteurized milk, which provides them with moderate taste and aroma characteristics, but in some areas of France, England, Germany, Italy, Greece and other “cheese” countries prepare cheese according to traditional recipes from fresh unpasteurized milk with a strong aroma and rich taste.
Types of raw materials
Most of the cheese is made from cow’s milk, which has a rich set of vitamins, a good balance of fats, proteins and carbohydrates. Cow’s milk is also the most common because it is easier to obtain in industrial quantities.
Goat milk has a specific smell and a higher concentration of nutrients, such as vitamin A, iron and magnesium. Goat milk is ideal for the production of pickled cheese and cheese. And the main advantage of goat milk is that it does not have to be pasteurized because of the high resistance of goats to disease. French cheeses of Shabi, Crotten de Chavignol, Saint-Maurus, Lebanese cheese Labnets make of this kind of milk.
Sheep’s milk has been used in cheese production since ancient times, and it is believed that the first cheese was made from sheep’s milk. Greek feta cheese and French roquefort are made of sheep’s milk.
By the nature of preparation
Fresh Cheese SVG looks like cottage cheese. They have a soft structure, a lot of moisture and a short shelf life. The most famous varieties are Italian mascarpone and mozzarella.
Unmolded pressed cheeses, as the name suggests, are prepared by freezing the milk at moderately warm temperatures followed by a short pressing. Cheeses are aged from 9 to 22 months at a temperature of 4 ° C and get a yellow shade of crust. The most famous cheeses of this category: cheddar, gouda, edamer, pecorino.
Pressed boiled cheese is cooked from evening milk, which after settling add a little morning cheese. Milk after freezing is heated (burned) to 50-60 ° C and the resulting mass is pressed. Thus prepare parmesan, boffort, emmental and gruyere.
Soft cheeses with washed edges of salt water have a wide range of taste from soft to very sharp. Salt water, which washed the surface of cheese, prevents the penetration of normal mold, creates the conditions for the emergence of red mold, for which this type of cheese is appreciated. The most famous varieties are Münster, Lebanesero, Epuas and Limburg.
Mold-crusted soft cheeses are very popular in France. They are often made of unpasteurized milk, which allows to form a thick layer of white noble mold. Cheese can often be as fluid as condensed milk. The most famous are French brie and camembert.
Blue cheese with mold is obtained by piercing the cheese head with a special needle infected with spores of a special kind of noble mold. Thanks to mold, the cheese acquires a specific taste and aroma. Among these cheeses are blaze d’orvins, gorgonzola and roquefort.
Melted cheeses are obtained by heating mature cheeses to a temperature of 80 ° C, adding various additives, and then increase the temperature to 130-140 ° C, at which add special salts.