A Brief History of Cheese

Cheese is one of humanity’s oldest foods, with origins stretching back to 5000 BCE. Many historians believe cheesemaking began by accident when people stored milk in animal stomachs. Because natural rennet was present, the milk curdled. From this simple discovery, cheesemaking gradually evolved into a global tradition shaped by culture, climate, and technology.

Ancient Beginnings (5000–2000 BCE)

Archaeological evidence from Poland and Croatia shows that people used clay sieves to separate curds and whey as early as 5000 BCE. These early cheeses were salty and sour, similar to cottage cheese or feta. In addition, ancient Sumerians and Egyptians recorded cheese in their texts and artwork, which highlights its importance in daily life.

Classical Era (2000 BCE–500 CE)

As civilizations expanded, cheese spread across the Mediterranean. The Greeks called it tyros and considered it a staple food. Meanwhile, the Romans refined cheesemaking, developed aging techniques, and carried cheese culture throughout Europe. Furthermore, in Homer’s Odyssey, Odysseus discovers Polyphemus the Cyclops’ cave filled with milk and cheese, showing how deeply cheese was woven into ancient storytelling.

Medieval Europe (500–1500 CE)

During the Middle Ages, monasteries became major centers of cheesemaking. They created styles such as Trappist washed‑rind cheeses. Hard cheeses like Parmesan and Cheddar also emerged because they stored well and traveled easily. As a result, cheese became both a peasant staple and a delicacy for nobility.

• 1115: Gruyère, the oldest named cheese still in production, appears in Switzerland.
• 1254: Parmigiano Reggiano is officially named.

Early Modern Period (1500–1800 CE)

As European exploration increased, colonists brought cheesemaking to the Americas and adapted recipes to local conditions. Regional specialties flourished, including Swiss Emmental, French Brie, and Dutch Gouda. During this period, between 1500 and 1600, Dutch traders also recorded Danke, a traditional Indonesian cheese from Sulawesi.

Industrial Age (1800–1900s)

The rise of mechanized dairies transformed cheese production. Pasteurization, developed in the 19th century, improved safety and consistency. Consequently, cheese became widely accessible rather than limited to artisanal makers.

• 1842: Roquefort Société opens, becoming the oldest formal cheese company still operating.
• 1870: France holds the first Concours Général Agricole.
• 1890: The University of Wisconsin in Madison begins its first dairy education classes.

Modern Era (1900s–Today)

Today, global cheese production exceeds 22 billion kilograms annually. Industrial cheeses coexist with artisanal traditions, and interest in raw‑milk and specialty varieties continues to grow. Cheese is now celebrated worldwide, from Italian Parmigiano Reggiano to Indonesian innovations like Pasti Enak’s O‑Dairy cheeses.

• 1957: The first World Championship Cheese Contest takes place.
• 2007: PT. Pasti Enak opens in Bali, Indonesia.
• 2017: PT. Pasti Enak begins producing artisan cheese in Indonesia.