The History of Cheese
Summary
Hosts Professor Adam and Professor Chris explore the history of cheese, from its accidental origins in ancient Mesopotamia to its role in Roman military rations. They discuss the science of cheesemaking, including curds, whey, and lactose tolerance, while tracing how different cultures developed unique varieties like cheddar and feta. The episode also covers the industrialization of cheese production in America and its impact on traditional methods.
Topics discussed
Introduction and podcast housekeeping
The origins of cheese and lactose tolerance
Cheesemaking basics and the history of Cheddar
Cheese types, colors, and the rise of processed cheese
Soft cheeses: Burrata, Brie, and washed rinds
Semi-hard cheeses and the invention of Velveeta
Swiss cheese holes and the concept of terroir
Regional specialties: Roquefort, Parmesan, and Halloumi
Cheese riots, heists, and the Great Cheese Riots
Major cheese thefts and outlawed maggot cheese
Cheese rolling, the cheese stockpile, and conclusion
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