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Day of cheese lovers


It always falls on January 20th every year.



Cheese is a very popular meal all over the world. Cheese, according to one theory, was accidentally discovered by the nomads of South Asia and the Middle East. The milk was poured into the leather pouches from the stomachs of the domestic animals for long journeys and tied to the backs of the horses. Milk, due to enzyme residues from animal stomachs, shaking while driving and sunlight, turned into a white and acidic fluid in which the dense rustle of the curds floated. They used this curd as a dietary supplement and liquid whey to extinguish thirst.

The ancient Romans laid the foundations for today's production. They used different types of milk (sheep, cow, goat or milk from donuts and donkeys). By expanding the Roman frontiers, the consumption and popularity of cheese has spread throughout Europe. In 879 in Italy gorgonzola was created, in 1200 grana and in 1579 Parmesan. In France, in 1070 a rotor and cantal was formed. In England in the 16th century, the concept of cheddar originated and in the 17th century gloucester. In France, brie cheese and camembert were also famous. After World War II in the development of the city, the industrialization of dairy production increased more.

The biggest impact on dairy production and cheese production was the discovery of Louise Pasteur and his collaborator Ilja Mečnikov. They have discovered the influence of microorganisms on fermenting processes also on cheeses. Named after him, the process of brief warming of the milk to 65 ° - 72 ° C, destroying all the bacteria that are harmful to health. After the pasteurization, the pure culture is added to the bacteria of the fermentation so that the process starts again.






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