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A 3,200-YEAR-OLD SOLID CHEESE found in an Ancient Egyptian tomb offers fascinating insight into the deep connection between dairy and human evolution. Archaeological discoveries suggest that early humans, many of whom were lactose intolerant, found ways to make dairy digestible through fermentation and cheese-making. This not only shaped dietary habits but also influenced genetic adaptations.
Early civilisations, from Neolithic Europe to Ancient Egypt, discovered that processing milk into cheese made it easier to store and digest. Techniques such as fermentation and curd separation allowed them to consume dairy despite lactose intolerance. The significance of cheese is evident in its use as a funerary offering in Egypt and in the specialised tools, such as clay sieves, used for cheese-making in prehistoric Poland. These discoveries illustrate how dairy played a role in early dietary traditions and even biological evolution, with lactase persistence emerging in certain populations only later.
Cheese, once a necessity for survival, has evolved into an art form, with regional variations based on geography, climate, and technique. Here’s a look at some of the world’s most iconic cheeses, their taste profiles, and the best ways to enjoy them.
Cheese Around the World: Ancient Techniques & Modern Delicacies
EUROPE | The Heartland of Cheese
Parmigiano Reggiano (Italy)
Historical Roots: Aged cheese, like this Italian classic, has been produced for centuries due to its long shelf life and high nutritional value.
Taste Profile: Granular and nutty with deep umami richness after aging for up to 36 months.
Pairing: Drizzle with aged balsamic vinegar, shave over risottos or pasta, or enjoy with a glass of full-bodied red wine like Barolo.
Brie (France)
Historical Roots: Soft cheeses date back thousands of years, with early fermentation techniques resembling those used by Neolithic dairy farmers.
Taste Profile: Mild, creamy, and buttery with a bloomy rind that develops stronger flavours with age.
Pairing: Best served at room temperature with fresh baguette slices, drizzled honey, and Champagne or a light Chardonnay.
Roquefort (France)
Historical Roots: Fermentation, an ancient technique used to break down lactose, gave rise to pungent blue cheeses like Roquefort.
Taste Profile: Intense tangy, salty, and slightly sweet flavours from sheep’s milk.
Pairing: Complements sweet elements like figs or pear slices and pairs well with Sauternes wine or dark honey.
Cheddar (United Kingdom)
Historical Roots: Aged hard cheeses were developed to be stored through harsh winters, making them a staple of survival diets.
Taste Profile: Ranges from mild and creamy to sharp and crumbly, with a slightly earthy undertone in aged versions.
Pairing: Classic with apple slices, chutney, or crusty bread, and best enjoyed with a pint of English ale or cider.
Gouda (Netherlands)
Historical Roots: Cheese-making in the Netherlands dates back to at least 800 AD, with techniques that likely share roots with earlier dairy processing methods.
Taste Profile: Ranges from young and creamy to aged varieties with a hard, crystalline texture and butterscotch-like sweetness.
Pairing: Pairs beautifully with dark chocolate, nuts, or a robust porter beer.
THE AMERICAS | Cheese Reinvented
Monterey Jack (United States)
Taste Profile: Mild, creamy, and slightly tangy, with smooth meltability.
Pairing: Perfect for burgers, quesadillas, or melted over nachos, accompanied by a crisp lager or IPA.
Cotija (Mexico)
Taste Profile: Dry, crumbly, and salty, similar in texture to feta but firmer.
Pairing: A staple in Mexican cuisine, used to top tacos, elote (grilled corn), and refried beans, often paired with a citrusy tequila-based cocktail.
ASIA & THE MIDDLE EAST | Understated Yet Essential
Paneer (India)
Historical Roots: Non-melting cheeses like paneer reflect early dairy techniques, where milk was curdled using acidic agents.
Taste Profile: Fresh, mild, and milky, with a dense texture.
Pairing: Used in curries like palak paneer, grilled for kebabs, or pan-fried, best paired with a mango lassi or spiced chai.
Labneh (Middle East)
Historical Roots: Strained yoghurt-based cheeses like labneh were likely developed alongside early fermentation techniques to make dairy more digestible.
Taste Profile: Tangy, creamy, and spreadable.
Pairing: Drizzle with olive oil, sprinkle with za’atar, and serve with warm pita bread.
SCANDINAVIA & EASTERN EUROPE | Unique and Bold
Gammelost (Norway)
Taste Profile: Strong, pungent, and tangy with a firm, grainy texture.
Pairing: Traditionally eaten with dark rye bread and butter, accompanied by pickled herring and aquavit.
Oscypek (Poland)
Historical Roots: Smoked cheeses like Oscypek harken back to traditional preservation methods used for dairy in colder climates.
Taste Profile: Firm, slightly chewy, and deeply umami-rich.
Pairing: Best grilled and served with cranberry sauce or paired with Polish vodka.
Bryndza (Slovakia)
Taste Profile: Soft, crumbly, and tangy, with a distinct fermented note.
Pairing: Commonly used in halušky (potato dumplings) and paired with roasted meats or beer.
The Final Bite
From ancient Egyptians preserving cheese for the afterlife to modern cheesemakers crafting aged masterpieces, cheese remains a cultural and culinary cornerstone. It has evolved not just in variety but also in the way we enjoy it—with the right pairings, a simple piece of cheese can become an extraordinary experience.
So the next time you bite into a chunk of aged cheddar or spread brie over a cracker, remember—you’re partaking in a tradition that has shaped human history itself.
