The origin of cheese: coincidence, story or truth?
About 9,000 years ago, in ancient Mesopotamia, a lone shepherd was walking along a dusty path after his sheep. The day had been long and the sun was scorching the dry ground. He was carrying something to drink; sheep's milk, which he had preserved in the traditional way in a bag made from a sheep's stomach. There were no refrigerators, of course, and not even clay pots - the stomach bag was a natural but unpredictable storage solution.
When evening fell and the shepherd sat down on a rock to drink, he noticed that the milk had changed. It was no longer runny, but solidified, grainy and had a slightly sour smell. Astonished, he tasted it - and discovered that it was not spoiled, but surprisingly tasty. A small amount of rennet left in the sheep's stomach had caused the milk to curdle, and by chance something completely new was born: cheese.
Fact or fiction?
Is this story true or just an exciting legend? No one knows for sure. One of the most common arguments against it is that the early Mesopotamians were probably lactose intolerant. So milk as it is wouldn't have been a very gentle choice for the stomach - unless it had already soured, or partially curdled. On the other hand, don't we all know someone who doesn't really care about their stomach problems when the food is good?
So let's let this legend live on. It carries with it something essential: the interplay of chance, nature, and man, which is the ultimate essence of cheese.
The role of sheep's milk in the history of cheese
Sheep's milk is one of the oldest milks used for cheesemaking. Already in ancient times, it was valued for its high fat and protein content - properties that make it an excellent base for hard, matured cheeses in particular. Cheeses made from sheep's milk are often strong, salty, nutty and have a long shelf life. They withstand time and transportation - just as the life of shepherds demanded.
Five sheep's milk cheeses we love
Brebis Fougere
A soft, full-bodied French delicacy that ripens under the protection of a fern leaf. Its flavor is gentle yet expressive, and its appearance is utterly enchanting.
Cured Manchego
A Spanish classic that combines a crystalline texture with a sweet-nutty flavor. Perfect for a tapas table or to enjoy with a good jam.
Pecorino Romano
The cheese of Roman legends – salty, intense and almost overwhelming when grated over pasta or soups. It was once part of soldiers' rations.
Montvernay
A rare find from the heart of Auvergne, France. A sheep's milk cheese with a white mold coating that surprises with its softness and depth.
Ossau-Iraty
The pride of the Basques, aged in a mountain stone cellar. The taste is rich and full of wild herbs, nuts and the soul of the pastures.
The taste of cheese is always true
The history of cheese is full of stories, coincidences and inventions. We may never know for sure who made the first cheese - but we do know what a good cheese tastes like. Come and taste it and form your own opinion about the wonders sheep's milk can create.
