25 Crazy & Bizzare Facts About Cheese That You Never Even Knew
Facts about cheese, do you enjoy cheese? Me too! You probably didn’t know these 25 fascinating facts about cheese before reading this.
In most Western nations, cheese is a very important component of the diet and has been for a very long time.
Even the ancient Egyptians, Greeks, and inhabitants of Mesopotamia made distinctive varieties of cheese.
Although there are outstanding cheese makers in many nations today, they are concentrated in those with large populations of cattle, goats, or sheep.
I want to challenge you and see how many of these cheese-related facts you already knew before reading this to make this even more fascinating.
7000 Years have Passed Since Cheese Making Began
Although the exact era of cheese’s origin is unknown, the oldest discoveries date back around 7200 years to pottery from Croatia that shows signs of cheese-making.
The Saqqara necropolis is where the 3200-year-old cheese that has ever been discovered was discovered.
It is Quite Addictive
Numerous studies have shown that cheese is highly addictive and that its effects are sometimes comparable to those of narcotics.
A molecule found in cheese has the ability to activate opioid receptors in the human brain.
Worldwide, there are Over 2000 Different Types of Cheese
How many cheeses can you identify without searching online? Since there are over 2000 different cheeses around the globe, it would take around 5.5 years to sample them all.
One of the most intriguing cheese-related facts is that animal milk may make a wide variety of cheeses.
The Most Widely Consumed Cheese is Gouda
In the Netherlands, a semi-hard cheese called gouda is manufactured from cow’s milk. Its texture and flavor can be altered by aging it for different amounts of time.
The most widely consumed cheese in the world, gouda, is available in most nations.
People Who are Lactose Intolerant can Eat Cheese
People who are lactose intolerant are likely to experience unpleasant symptoms while ingesting milk, but cheese is typically fine because cheese-making removes a large amount of lactose along with the whey.
Additionally, when cheeses mature, the bacterium continues to break down any remaining lactose, which is essentially milk sugar.
Different Varieties of Moldy Cheese Exist
When it comes to food, mold is not always a good thing; more often than not, it shows that a product has gone bad and has become dangerous to people.
Cheese, however, is an exception, and there are several varieties of moldy cheeses that may be eaten without risk and are frequently extremely healthful as well.
Besides gorgonzola and Roquefort, blue cheese is maybe the most well-known moldy cheese.
Some Names of Cheese are Capitalized
Capitalization is used for the names of every cheese in the world that is named after a city or town. For instance, mozzarella is often not capitalized, whereas gouda is written with a capital G.
You can safely write every variety of cheese in lowercase, and it won’t matter whether you capitalize or not.
Edam Cheese is Always Fresh
The Dutch cheese Edam, which originates from North Holland, does not go bad with time; instead, it just gets harder.
In the 14th and 18th centuries, this made Edam a popular product to send on sea trips and to far-off colonies.
A 57,518-pound block of cheese was produced to be the heaviest ever. A typical cheese is manufactured and packed in larger cheese wheels.
One of the Many Intriguing Cheese-Related Facts is this
Although it is typically sold by the pound or kilo. The world’s biggest cheese, made by a Canadian cheese maker, weighs up to 57,518 pounds.
Compared to Soft Cheeses, Hard Cheeses
Even after the container has been opened, hard cheeses can be aged and will last longer than soft cheeses.
Parmigiano-Reggiano, Asiago D’allevo, Grana Padano, and Pecorino Romano are a few of the most well-liked hard cheeses.
Pule is the Priciest Cheese in the World
Most likely, you were unaware that donkey cheese was the priciest cheese in the entire world. It is called Pule and is produced in Serbia.
One pound may fetch as much as $600-$1,000 in sales. Swiss cheese develops holes because of fermentation.
Some people find it mysterious why Swiss cheese has holes, and some parents even trick their kids into believing that small mice have been nibbling on the cheese.
This is obviously untrue; rather, the holes appear because of the fermentation process, in which bacteria produce carbon dioxide as it consumes lactic acid, causing bubbles to form.
- Since each milking takes two hours and must be done quietly, moose cheese costs about $420 per pound.
- The average adult American consumes 33 pounds of cheese annually.
- The world’s stenchiest cheese is Vieux Boulogne.
- The most often consumed cheese in the UK is cheddar.
- The heaviest sculpture of cheese is 691.27 kg (1,524 lb)
- About 136 million kilos (300 million pounds) of cheese are used annually by Pizza Hut.
Kids’ Cheese Facts
- Milk from a variety of animals, including cows, goats, sheep, buffalo, camels, yaks, and more, can be used to make cheese.
- Depending on the texture, age, manufacture, and other factors, cheeses are categorized using a variety of criteria.
- Some cheeses have flavorings or even jam or berries added.
- Studies have shown that eating cheese 30 minutes before bed can improve sleep.
- When consumed at room temperature, cheese has the best flavor.
- The fourth of June is National Cheese Day.
- It is stuffed with vitamins and necessary elements like protein.
Information About Cheese
Worldwide cheese production has increased, and some nations have developed specialties in particular varieties of cheese.
Others, like Gouda, Cheddar, Feta, Edam, Roquefort, Danish Blue Cheese, Mozzarella, Parmigiano-Reggiano, Pecorino, etc., have become favorites around the world.
When the milk protein casein coagulates, cheese is produced from milk. The milk from cows, buffalo, goats, sheep, and yaks is the most typical variety used to make cheese.
The source of the milk and the diet of the animals have a significant impact on the texture and flavor. Bacteria, pasteurization, butterfat, processing, and the length of aging are further factors.
In order to create a particular type of cheese, acids and other additives might be added.