The knowledge of cheese production reached the ends of Europe with the migration of peoples. In Roman times, cheese became a delicacy. The ripening process has been improved, resulting in many new flavours and\u00a0types of cheese. In the richest Roman houses there were separate rooms serving as a maturing room. Already then, the taste represented by the French Roquefort was known.<\/p>\n\n
After the fall of the Roman Empire, the cheese-making was handled by the monks. Many cheese names come from the names of the towns where the monasteries were located. In the Middle Ages, the qualities of Dutch cheese were appreciated in Europe.<\/p>\n\n
The history of cheeses gained momentum in the 19th century, when manual production was replaced by industrial production. It started in 1815 with Switzerland. Since then, cheeses have gained quality and the desired taste has become easier to achieve. Today, the most valued cheese producers are: the Netherlands, Italy, France, Switzerland.<\/p>\n","protected":false},"excerpt":{"rendered":"
The knowledge of cheese production reached the ends of Europe with the migration of peoples. In Roman times, cheese became a delicacy. The ripening process has been improved, resulting in many new flavours and\u00a0types of cheese. In the richest Roman houses there were separate rooms serving as a maturing room. […]<\/p>\n","protected":false},"featured_media":3506,"menu_order":0,"template":"","kategoria_akademia_sera":[139],"class_list":["post-3505","akademia_sera","type-akademia_sera","status-publish","has-post-thumbnail","hentry","kategoria_akademia_sera-history-and-production-of-cheese"],"yoast_head":"\n