Ancient records indicate that cheese making dates back more than 4,000 years. Although no one knows how the first cheese was made. One theory that through the transport of milk in bladders made from ruminants. The definition of a ruminant is an even-toed ungulate mammal that chews the cud regurgitated from its rumen. Storing milk in such a way would cause it to coagulate and separate into curds and whey. Although the original process may never be known at the time of the Roman Empire, the art has become a highly valued process throughout Europe and the Middle East. Hundreds of varieties of cheese were produced and marketed throughout the Roman Empire. Many types of cheese that are well known today were first produced and recorded in the late Middle Ages, such as cheddar in the 1500s Parmigiano-Reggiano in 1957, Gouda in 1697, and Camembert in 1791.

France has a long history of making more than 400 varieties of cheese. In its early days of production, it was still a local product identified simply by the origin from which it was made. British cheese making began around 2,000 years ago in pre-Roman times. Cheshire and Lancashire are two that evolved into what we know today. As in France, most cheese making was localized and done by farmers and monasteries. Switzerland, of course, is known for its cheese, Emmental is a firm cheese with a pale yellow color and a buttery, slightly peppery flavor. Emmental presents the characteristic holes typical of Swiss cheese.

English Puritan dairy farmers brought their knowledge of cheesemaking to America in the 17th century. After the Revolutionary War, New York was known as the great cheese state. The southeastern portion of Wisconsin was settled in the 1830s. In 1850, immigrants from Germany, Norway, and Switzerland arrived and, along with American pioneers, established farmhouse cheesemaking. Wisconsin took generations to evolve, and in 1868 Nicholas Gerber opened Wisconsin’s first cheese factory. in 1910, Wisconsin overtook Ohio and New York to become number one in cheese production in the United States.

The invention of processed cheese in 1911, a combination of at least two different types and popularized by James L. Kraft, who became known as American Cheese.

Here is a recipe made with a delicious cheese.

Cheese fondue

2 cups grated natural Swiss cheese

2 cups grated Gruyère

2 tablespoons all-purpose flour

1 clove garlic, cut in half

1 cup dry white wine or non-alcoholic white wine

1 tablespoon lemon juice

3 tablespoons Kirsch, dry sherry, brandy, or non-alcoholic white wine

1 loaf French bread, cut into 1-inch pieces

1. Place cheese and flour in a resealable plastic bag. Shake until cheese is coated with flour.

2. Rub garlic on bottom and sides of fondue pot, heavy saucepan, or skillet; discard garlic. Add wine. Heat over low or low heat until bubbles rise to the top (do not boil). Add the lemon juice.

3. Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with a wooden spoon over low heat, until melted. Stir in Kirsch.

4. Keep warm over low heat. If made in a saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue should be served hot to maintain its smooth and creamy texture.

5. Pierce bread with fondue forks; Dip and stir in fondue with shaking motion. If the fondue gets too thick, add 1/4 to 1/2 cup of hot wine.

Fondue means “melted” in French. Be patient when making cheese fondue and allow each addition of cheese to melt completely in the wine before adding more. Serve with mixed green salad and make a meal.