Last Updated on September 2, 2024
Cheese is one of the most beloved dairy products worldwide. It’s especially famed for its portability and extended shelf life compared to its cousins – milk, butter, and yogurt.
The fact that cheese is a dairy product also speaks to its nutritional profile. An average serving portion can provide significant amounts of animal protein and healthy fats, as well as minerals like calcium and phosphorus. And did you know that there are over 2,000 different cheese varieties out there?
Below are some more cheese facts you may not know about.
Cheese Production Facts
1. Cheese is a dairy product processed mainly from cow milk. However, goat, sheep, and water buffalo milk may also be used. Some cheese manufacturers also use a combination of different milks.
2. Cheese can also be made from donkey milk. In fact, there’s a distinct cheese type known as pule cheese or magare?i sir that contains 60% donkey milk and 40% goat’s milk. It’s one of the most expensive cheese products in the market.
3. Cheese is made by coagulating milk. The process typically begins by pouring fresh milk into vats, after which a starter culture of bacteria is added to convert the lactose in cheese into lactic acid.
Next, an enzyme known as rennet is introduced to curdle the milk. After all the casein in cheese has coagulated, what remains behind is whey protein in the form of a thin, watery liquid.
The next process entails the removal of whey and the addition of salt to flavor the cheese. The cheese curds are then sliced into smaller portions and heated to release more whey.
Draining of the newly-released whey leaves harder lumps of casein, which is then pressed into molds and left over specified durations to age.
4. The United States is the world’s largest cheese producer. Germany, France, and Italy follow in that order.
5. Regionally, however, The European Union (EU) is the top producer of cheese globally. In 2022, the 27 countries making up the EU produced some 10.55 metric tons of cheese.
6. France, Switzerland, and Italy are widely regarded as the countries that produce the best cheese.
7. Nestlé is the largest cheese manufacturer in the world. It’s followed closely by the Lactalis Group, Unilever, Danone, and Dairy Farmers of America.
8. While the vast majority of cheese comes from the US and EU, India is the country with the highest number of cows worldwide. That’s due to the close association between cows and Buddhism, the most dominant religion in the country.
As of 2022, there were over 308 cows in India. Expectedly, India is also the leading milk producer. The country accounts for about 22% of global milk production.
Cheese Historical Facts
9. There’s no conclusive evidence on when and where cheese-making originated. However, most historians believe that the product was first prepared around 8000 BC.
10. According to one legend, cheese was made accidentally by an Arabian merchant who put his milk into a pouch made from sheep’s stomach before embarking on a journey across the desert.
11. The earliest evidence of cheese production dates back to 5500 BCE. The findings were uncovered in what’s present-day Kuyavia region of Poland. There’s also evidence of cheese-making in Egypt dating back to around 2000 BCE.
12. Cheese was originally prepared from goat and sheep milk. That’s because these were the first animals to be domesticated.
13. Napoleon Bonaparte loved cheese so much that he often kissed any girl who served it to him.
14. Jesse Williams built the first cheese factory in the United States. The company was built in 1851 in Oneida County, New York.
15. Crowley Cheese Company is the oldest indigenous cheese factory in the United States. The factory was constructed in 1881.
Cheese Etymological Facts
16. The word “cheese” derives from the Latin word ‘caseus,’ from which the English word ‘casein’ is derived. The earliest source of the word ‘caseus’ is from the proto-Indo-European root word ‘kwat-,’ which means ‘to ferment’ or ‘to become sour.’
17. There’s no evidence of when the word “cheese” was first introduced to the English language or its first official publication.
Cheese Ingredients Facts
18. Milk is the principal ingredient in cheese. And as already indicated, the milk used in cheese preparation could come from various sources.
19. Other basic ingredients in cheese include starter culture, rennet, salt, and flavorings.
20. Cellulose or wood pulp is a common ingredient in shredded cheese. It’s used to prevent the product from clumping.
Facts about Cheese Varieties
Variety by Hardness and Length/Type of Fermentation
21. Soft Cheese – Soft cheese refers to any fresh or young cheese with a high moisture content. These cheeses are usually soft enough to spread.
22. Semi-hard Cheese – Semi-hard cheeses feature a perfect blend of moisture and aridity. They’re usually firm and dense in consistency, and are prepared by compressing curds into solid.
23. Hard Cheese – As the name rightly implies, hard cheese is reasonably firm and hard to the touch.
24. Very Hard Cheese – This variety comprises the hardest cheeses there are. Parmigiano-Reggiano is a notable mention.
25. Blue Cheese – Blue cheese is a special type of cheese made by inoculating cheese curds with the fungus Penicillium roqueforti or Penicillium glaucum.
26. Maggot Cheese – Perhaps considered the most bizarre cheese type, maggot cheese is a type of cheese studded with holes and let to sit outside. Flies then lay eggs inside the cheese, breeding maggots.
The maggots eat their way through the cheese and just when they’re at their peak, the resultant product is believed to be ready for eating. Maggot cheese is a delicacy on Sardinia Island in the Mediterranean Sea.
Variety by Country of Origin
27. Asiago – Asiago is a cheese variety prepared exclusively in Italy. The cheese has about 48% fat content and ranges from semi-soft to hard.
28. Bel paese – Bel paese means “beautiful country” in Italian. That leaves little doubt as to where this soft, creamy cheese comes from.
29. Brie – Brie is a pale-colored, relatively high-fat cheese named after the Brie region in France, where it came from.
30. Caciocavallo – Caciocavallo is a type of hard cheese made from cow’s or sheep’s milk. It originated in southern Italy, especially in the Gargano peninsula and the Apennine Mountains.
31. Cemembert – Cemembert is a rare cheese type commonly available in moist, creamy texture. It was first prepared in Normandy in France.
32. Cheddar – Cheddar needs no introduction. Originating from England, this cheese variety is characterized by its white or yellow color and a relatively hard texture.
33. Cheshire – Cheshire is one of the oldest cheeses in British history. It’s known to be crumbly, slightly salty, and semi-hard.
34. Chèvre – A potassium-rich cheese made in France from goat’s milk.
35. Cotija – A hard, salty cheese that originated from Mexico.
36. Cottage cheese – A low-fat, mild-flavored cheese originating in the United States. It’s also believed to be the first cheese ever made in America.
37. Cream cheese – Cream cheese is creamy due to its high fat and moisture content. The cheese also originated from the US.
38. Danish Blue – True to its name, Danish Blue is a blue-veined cheese with roots in Denmark. It was invented in the 20th century by a Danish cheese maker called Marius Boe.
39. Derby – Derby is another famous cheese to have come out of England. Made from cow’s milk, this cheese type is semi-hard, mild-textured, and buttery-flavored. It usually has a pale or golden-orange interior and a waxed rind.
40. Dorset Blue – Dorset Blue is a crumbly and hard-textured cheese which, as the name suggests, originated from Dorset in the United Kingdom.
41. Edam – Edam is a semi-hard, pale-yellow cheese named after Edam town in the province of North Holland
42. Emmental – A yellow, semi-hard cheese that originated in Switzerland. It has a buttery and nutty flavor.
43. Feta – A white buttery-flavored cheese made from goat and sheep’s milk, which was first prepared in Greece.
44. Fontina d’Aosta – A pale-yellow to orange-brown unpasteurized cheese made from cow’s milk that originated in Italy’s Aosta Valley.
45. Gloucester – Gloucester is a semi-hard cheese traditionally made from the milk of Gloucester cattle in England, after which it’s named.
46. Gorgonzola – Gorgonzola is a blue, nutty-flavored cheese made from the milk of cows raised in Italy.
47. Gouda – Gouda is considered the world’s most exotic Dutch cheese. Made from cow’s milk, this cheese features a smooth and creamy texture and commonly appears in bright yellow color.
48. Gruyère Cheese – Gruyère cheese is a semi-hard yellow Swiss cheese named after Gruyères town in Switzerland.
49. Manchego – Manchego is one of the slowest-maturing cheeses, typically requiring up to a year to age. But its delectable taste makes the long wait worthwhile. The cheese originated from Spain.
50. Mascarpone – Beloved for its thick, creamy texture and acidic taste, Mascarpone is another popular cheese to have come out of Italy.
51. Monterey Jack – Monterey Jack bears a near-striking resemblance to Cheddar. This cheese is yummy and packed with calcium. It’s made by monks living in Monterey in California, United States.
52. Mozzarella – Mozzarella is undeniably the most famous cheese type in the world. It’s soft, milky-flavored, and originated from Italy.
53. Neufchâtel – A soft, crumbly-textured cheese named after the Neufchâtel-en-Bray region of Normandy in France where the cheese came from.
54. Parmesan – Parmesan is the most popular hard Italian cheese. It’s fruity/nutty-flavored and crumbly-textured.
55. Parmigiano Reggiano – This cheese is made from the milk of cows raised in selected Italian provinces. The provinces include Parma, Reggio, Modena, Emilia, Mantua to the right of Po River, and Bologna to the left of Reno River.
56. Pecorino Toscano – Pecorino Toscano, also known as Toscanello, is a top Italian cheese exported to the United States. It’s semi-hard, sweet, and nutty and usually comes in a white or mild yellow color.
57. Port Salut – A semi-hard cheese originating from the Loir Valley in France. It’s creamy-textured, with a mellow, sweet, and savory flavor.
58. Provolone – A semi-hard, delicate-flavored cheese that also originated in Italy.
59. Ricotta – Another popular Italian cheese type made from the milk of cows or sheep.
60. Robiola Piemonte – Robiola Piemonte is one of the world’s most luxurious cheese varieties. The finely-grained cheese is prepared from the milk of cows, goats, and sheep and was first introduced in Italy.
61. Roquefort – A blue cheese made from sheep’s milk that traces its origin to the south of France.
62. Stilton – A semi-blue, crumbly cheese which is named after the village of Stilton in Cambridgeshire, England.
63. Taleggio – A pale yellow cheese with a salty and tangy taste originating from Italy.
64. Valençay – Valençay is an unpasteurized goat-milk cheese whose name derives from the town of Valençay in France’s Indre department.
Cheese Consumption Facts
65. Denmark holds the record for the highest amount of annual cheese consumption per capita. Iceland, Finland, France, and Italy come closely after.
66. However, the United States takes the title for the highest annual cheese consumption by volume for a single country.
67. China, Japan, and Korea are among the least cheese-consuming countries in the world.
Cheese Medical Facts
68. Cheese is excellent for oral health. The product is high in the mineral calcium known for boosting bone and tooth density. Some varieties also contain saliva-stimulating compounds, making them perfect for eliminating oral acids and sugars.
69. Cheese is high in the amino acid tryptophan, which is known to boost sleep duration by shortening sleep latency.
70. Although widely linked to lactose intolerance, several cheese varieties are lactose-free. One such type is Parmigiano-Reggiano.
Other Fun Cheese Facts
71. 10 pounds of milk is required to make one pound of cheese. That’s understandable considering the high volume of liquid that’s removed from milk while making cheese.
72. Mozzarella is the top-selling cheese in the United States, followed by Cheddar.
73. Part of mozzarella’s preparation entails kneading it like dough. That explains the cheese’s stringy quality.
74. Macaroni and cheese is the most popular cheese recipe in the United States.
75. The bacterium that causes smelly feet is the same one used in cheese production.
76. The bubbles common on Swiss cheese result from the reaction between carbon dioxide (CO2) gas and lactose.
77. Queen Victoria (1837-1901) was once gifted with a giant wheel of Cheddar cheese. It weighed in at over 1,000 pounds.
Final Word
There goes our amazing collection of facts to make you want to indulge in a block of cheese.
Did you find this list informative and engaging enough? Let us know in the comments section below.
