Historical records indicate that making of cheese dates back over 4,000 years. Although nobody knows how the first cheese was created. A concept that through the transport of milk in bladders made from ruminants. The definition of a ruminant is an even-toed ungulate mammal which chews cud regurgitated from its rumen. Storing the milk in this manner would make it coagulate separation into curds and whey. Although the original process may never be known by the time of the Roman Empire the artwork is now a highly valued process throughout Europe the Middle East. Countless varieties of cheese were produced and traded across the Roman Empire. Many kinds of cheese that are well known today were initially produced and recorded in the late middle ages such as cheddar from the 1500’s Parmigiano-Reggiano in 1957, Gouda in 1697 and Camembert in 1791. In its early days of creation, it remained a local product only identified by the source where it was made. British cheese manufacturing began about 2,000 years ago in Pre-Roman times. Cheshire and Lancashire are two that evolved into what we recognize today. As in France the majority of the cheese making was localized and performed by farmers in addition to in monasteries. Switzerland, of course, is famous for its cheese, Emmental is a firm cheese with a pale yellow color and buttery, mildly sharp flavor.
English Puritans dairy farmers brought to America from the 17th Century their understanding of cheese making, Following the Revolutionary War, New York was known as the great cheese state. The Southeastern portion of Wisconsin was settled in the 1830’s. By 1850,s immigrants from Germany, Norway, and Switzerland came and coupling with American Pioneers stated farmstead cheese manufacturing. By 1910 Wisconsin surpassed Ohio and New York and became the number one in cheese production in the USA.
The invention of processed cheese in 1911, a combination of at least two unique forms and made popular by James L. Kraft who became known as American Cheese.