Before Refrigeration: How Was Cheese Stored in the Past?
Cheese has been a beloved food for centuries, with its origins dating back thousands of years. However, before the invention of modern refrigeration techniques, the preservation and storage of cheese were quite challenging. People had to come up with creative methods to keep cheese fresh and prevent it from spoiling. In this article, we will explore the different ways cheese was stored in the past, long before the convenience of refrigerators.
The Beginning of Cheese Making
Cheese making has roots that can be traced back to ancient times. The process of making cheese involves curdling milk, separating the curds from the whey, and then allowing the curds to age and develop flavor. This early form of cheese making was likely discovered by accident. People would carry milk in containers made from animal hides, which naturally contained enzymes that curdled the milk. These curds were then separated and pressed to expel any remaining whey.
Caves and Cellars: Nature’s Refrigerators
In the past, caves were a popular choice for storing and aging cheese. The cool and humid environment found within caves made them ideal for keeping cheese fresh. The constant temperature, usually between 45-55 degrees Fahrenheit, prevented the cheese from spoiling. The dampness of the caves also played a role in the aging process, helping to develop the distinctive flavors and textures of different cheese varieties.
Cellars were another common storage option. Similar to caves, cellars provided a cool underground environment that helped to preserve the cheese. Cellars often had high humidity levels, which prevented the cheese from drying out. Additionally, the darkness of the cellars protected the cheese from sunlight, which can adversely affect its flavor.
Wax and Cloth Wrapping
To further protect cheese from spoilage, ancient cheese makers began using wax and cloth for wrapping. This method served as a barrier against air and bacteria, extending the shelf life of the cheese.
In the case of wax wrapping, a layer of melted beeswax was applied to the cheese, creating a protective seal. The wax coating prevented the growth of mold and provided a shield against oxygen. However, this method required careful monitoring of the wax’s condition, as any cracks or gaps could allow air and bacteria to reach the cheese.
Alternatively, cloth wrapping involved covering the cheese in a breathable fabric, such as muslin or linen. The cloth allowed the cheese to breathe while still protecting it from contaminants. It also helped to control moisture levels and prevent excessive drying.
Brine and Salting
Another method of preserving cheese was by immersing it in brine or salt. This process, known as brining or salting, served both as a flavor enhancer and a preservation technique.
Brining involved submerging the cheese in a solution of salt and water, which helped to draw out moisture and create an unfavorable environment for bacterial growth. Depending on the cheese type, the brining process could last anywhere from a few hours to several months. This method was commonly used for feta and other softer varieties.
Salting, on the other hand, involved coating the cheese with a layer of salt. The salt acted as a natural preservative by inhibiting the growth of microorganisms. Additionally, it enhanced the cheese’s flavor and texture. This method was often employed for harder cheeses like Parmesan.
Alternative Cooling Methods
In regions where caves and cellars were not readily available, alternative cooling methods were devised to store cheese. One of these methods involved using special structures called icehouses. These structures were built partially underground and insulated with materials like sawdust or straw. Ice from nearby lakes or rivers would be stored in these icehouses during the winter months and used to keep the cheese cool during the warmer seasons. Icehouses provided a controlled and cool environment for cheese storage.
Advancements in Cheese Storage
As time went on, advancements in technology and the invention of mechanical refrigeration revolutionized the way cheese was stored. With the development of refrigerators and controlled temperature storage, the cheese industry experienced significant progress. Cheese makers could now control the aging process more precisely, resulting in a more consistent and quality product.
Modern refrigeration allows cheese to be stored at precise temperatures, depending on the type of cheese. This ensures that the cheese retains its flavor and texture, eliminating the need for alternative storage methods used in the past.
The Importance of Proper Cheese Storage
Regardless of the era, proper cheese storage remains paramount to maintain its quality and taste. Even with modern refrigeration, cheeses still require specific conditions. Soft cheeses, like Brie, should be stored in colder temperatures but not frozen. Hard cheeses, such as cheddar, should be stored at slightly higher temperatures to maintain their texture and flavor.
It is essential to store cheese in airtight containers or wrap them tightly to prevent moisture loss and the absorption of other odors. Additionally, cheese should be kept away from strong-smelling foods to avoid flavor contamination.
Cheese Preservation Through the Ages
The journey of cheese preservation has come a long way since the discovery of this delightful food. From ancient caves and cellars to the advent of wax wrapping and alternative cooling methods, cheese makers have constantly adapted to their surroundings to keep cheese fresh and edible.
While these early methods of cheese storage required ingenuity and resourcefulness, the introduction of refrigeration has brought convenience and precision to the process. Today, cheese lovers can easily preserve their favorite varieties and savor them in all their delicious glory.