About Cheese

Milk is a very rich product although it contains 80% water.
So the 150 g of dry material in a litre of milk contain 40 g for fat, 35 g of protein, 45 g of lactose, sugar, and the remainder is minerals, including calcium and many vitamins.

Cheese was invented thousands of years ago. Our ancestors noticed that milk curdled spontaneously in a few days. When they discovered that the curds could be drained, cheese was invented.

Since its origins long ago, the cheese family has kept growing. Each region, each valley has developed its own skills that have been handed down through the centuries.
Production of a good cheese requires a complete understanding of milk, of its components, of the dairy animals and of the land. Yet cheese was the result of serendipity thousands of years ago, herders noticed that milk curdled spontaneously after a given time, and that the mixture of solids and liquid could be drained. They had just discovered the very basis of the cheese making.

Rapidly thereafter, they invented cheese drainers, earthenware recipients with drainage holes in the bottom.
As time went by, the techniques became specialised by region, and became different depending on the product that they wanted to make. While the path is the same, the changes are different for each cheese.