The History of Cheese

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About seven thousand years ago, a traveller stopped to refresh himself with milk he carried in a pouch made from an animal stomach. To his surprise, the milk was gone, replaced by a white semi-solid substance. Weariness and hunger overcoming his reluctance, the traveller sampled the strange concoction. Not bad... not bad at all.

Today, we know that rennet, a substance still used to transform milk into cheese, is extracted from some animal stomachs. You'll find rennet listed as an ingredient in many cheeses. It can also come from a vegetable enzyme extracted from some fruit or a plant.

This would account for the missing milk. And it supplies an ingenious answer to the question of how cheese was first made and enjoyed.

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