On January 20, get ready to ‘havarti’ a ‘gouda’ time, because it’s National Cheese Lover’s Day! Have you ever wondered how the first human discovered cheese? We’ve wondered that too, and we’ll probably never find out. All we know is that it was love at first bite; when the first human tasted the salty, tangy, delicious goodness of cheese, they were hooked. And we can definitively say that human history was forever changed.
The first records of cheese making, eating and loving, began as early as 100 BC. During the time of the Roman Empire, cheese-making had already spread across the Middle East and Europe. In America, cheese made its debut in the 17th Century, when cheese production started after English dairy farmers brought their farming and cheese-making knowledge with them from the British Isles to New English colonies. And, in 1831, the first farmstead cheese factory was opened in Koshkonong, Wisconsin. And today, in the U.S, one-third of all milk produced in this country goes into cheese production. It’s a multi-billion dollar industry!
Here are more reasons to love cheese:
Because… Science!
Did you know that some of the components of milk help calves stay both calm and healthy? Follow-up fact: Did you know that these components get super-concentrated in cheese? That means that, when humans eat cheese, these same feel-good chemicals are let loose. They can create an almost euphoric feeling! That must explain why we feel so fantastic when we eat cheese. It’s not because we’re stuffing our face … not at all.
Because… Everything tastes better with cheese!
It’s not just hard, melty cheeses that do all the work. A fluffy ricotta can make broccoli brilliant and a crumbly-fresh feta can make almost any salad sing. There is a huge variety to cheese, across cultures—making it a perfect accompaniment to any dish! So, the next time you go to the store, make sure to expand beyond the simple mozzarellas and cheddars. If you like strong tastes, pick up a blue cheese or a brie. And if you like to stay mild, branch out with a fontina or a ricotta!
Because… Even dairy-avoiders can find something to love!
As much as Americans love dairy-based cheese, more and more of us are avoiding dairy. Thanks to growing amounts of lactose intolerance, our brains might say yes, but our stomachs are are saying, “heck, no.” Thankfully, a growing industry in non-dairy, nut-based cheeses is helping to fill the gaps. You can even make your own, and all you need are cashews soaked in water, a blender, and nutritional yeast. When you puree them and combine them, you’ll get a gooey cheese that you won’t be able to distinguish from the real thing. We promise.
So, what are you waiting for? Open up and say CHEESE!
—
Photo Credit: MaraZe / Shutterstock.com