The Strange History of Cheese


	The Strange History of Cheese

Socratoad

7-11-2008 9:10 PM

280 views

5 Comments |

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7-12-2008 11:21 AM

bignosemousie

Gruyère is the best cheese!

7-12-2008 10:54 PM

Johanna_G

Cheese!

7-13-2008 8:48 AM

Socratoad

fromage

7-13-2008 8:50 AM

Socratoad

Oops, somehow that does not work as well

7-13-2008 6:32 PM

Jorjor

As the old song goes: "What a friend we have in cheeses..."

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://www.clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/90185d85-c4c0-4fff-bfe7-e25b0a3d58e4/F00DB745-9B11-4207-B9CF-3B55D2F3B7C4/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.livescience.com/history/070528_cheese_science.html" href="http://www.livescience.com/history/070528_cheese_science.html" style="font-size: 11px;">www.livescience.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.livescience.com/history/070528_cheese_science.html"><H1>The Strange History of Cheese</H1></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.livescience.com/history/070528_cheese_science.html"><P>
For many, the mild, slightly nutty flavor of Gruyère is the perfect addition to a steaming bowl of French onion soup or a ham sandwich, but for the medieval peasants who first created it, the flavor was secondary to matters of survival and location. 
</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.livescience.com/history/070528_cheese_science.html"><P>
Gruyère resulted from the historic collision of food scarcity and a mountainous geography, yielding a distinct and rigorous cheese-making process. 
</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.livescience.com/history/070528_cheese_science.html"><P>
In fact, all cheese types—there are now more than 1,400--initially arose due to the unique constraints forced by geography and the human effort to preserve the valuable commodity that is milk, says food scientist Paul Kindstedt, of the University of Vermont. 
</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.livescience.com/history/070528_cheese_science.html"><P>
“Whether you’re talking about <A href="http://www.livescience.com/animals/050711_ap_cloned_milk.html">milk from a cow</A>, goat, sheep, water buffalo, camel, yak or any other mammal thats milk is used for cheese-making, all milk contains five basic components,” Kindstedt said. 
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Those components are water, lactose (or “milk sugar”), fat, protein and minerals. 
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