Cheese is one of the main milk derivatives of being on the breakfast table for its sake and because it is required by all ages for its benefits and nutritional value, but cheese has other facts that you can know about.
The conversion of cheese into a fine art began by the Greeks and Romans as the house they have contains a large private kitchen built in a circular manner only for making cheese and after updating new techniques of methods of smoking cheese and adding flavors to it and this knowledge was later spread through them.
When consuming this type of cheese, space must be provided in the bottom of the container presented to it, which is called Religieuse, which usually refers to a type of pastry where there is a layer of crushed roasted cheese, such as the bottom of the ququ selon la laisse, starting from a rescue legend. Nun by monks with the last remaining fondue pieces in an attempt at a religious experience in Germany.
Evidence of cheese
Cheese is considered a trace, as it has evidence of its existence since ancient times, as it was found in murals of tombs dating back to 2000 BC in Egypt. These murals contain cheese and varies where it can be very sour or salty and it resembles feta in its texture due to the effect of dry and heat climates. It is, unlike the countries of Europe whose manufacture or preservation did not require much salt for its cold climate, which makes cheese a strong and delicious taste.
The origin of the word or name
The word cheese comes from the Latin language from which we also take the word casein which means milk protein which is the basis of cheese and in the ancient English was called caseus from which cheese labels were taken in Spanish queso and German kase and Dutch kaas and Portuguese queijo and remains French fromage and Italian fromaggio that comes from the name Romans for cast cheese.
History of cheese
It is believed that cheese was found and started to manufacture it from 8000 BC when sheep were domesticated for the first time until the late 3000 BC and in the Middle East it was discovered by the Bedouin Turkish tribes in Central Asia where they stored food and goods in the skins of animals or organs to be transported later Then they became aware that milk found in animals could coagulate into curd and serum by movement and could spread bacteria.