More than a century has passed since the first National Cheese Day was held in the United States, and today it is celebrated with participants from all over the world. At cheese festivals, cheese lovers can learn about the supreme variety of cheeses and experience new recipes in a variety of foods or desserts.
In 1914, the hint and perception of Cheese Day stemmed from the belief that if some small towns in Illinois could have a festival, a cheese-based celebration would be a brilliant idea. A group of indigenous businessmen designed the festival in just nineteen days and used Monroe Road to publicize the event. Since that time, June 4 has been designated National Cheese Day. Ensuing years, cheese lovers rejoice this day annually on a global scale and hold fiestas. You can follow the events of this occasion with #NationalCheeseDay on social media.
Cheese-making is prehistoric, some might even say sacred. It is supposed that the principles of cheese-making were inaugurated somewhere around 8000 BC shortly after the domestication of animals. Archeological investigations have found evidence of cheese around the world including strainers coated in milk-fat molecules in Kuyavia, Poland dated around 5500 BC, murals in Egypt dated 2000 BC, and a preserved cheese in Xinjiang, China supposed to be more than 3,000 years old! European colonialism took their styles of cheese through Asia, sub-Saharan Africa, and eventually to the Americas. In 2014, the world production of cheese from whole cow milk was 18.7 million tonnes, with the United States accounting for 29% of the world total followed by Germany, France, and Italy as major producers.
Many aspects contribute to the type and taste of cheese that is available: country of origin, the diet of the animal, whether it has been pasteurized, the age of the cheese, and the mold and bacteria. Consequently, cheese is available in a wide range of flavors, textures, and forms. Milk from goats, cows, sheep, and buffalo can be used for cheese production. Different spices, fruit, and even wood smoke are used as flavor agents, which give cheese a unique taste and texture. Today, cheeses can be found sweet, melted, deep-fried, and even chilled in ice cream.
