Making Cheese In The 18th Century

3-Second Blueprint (English)

1. In the 18th century, cheesemaking primarily preserved perishable milk for months or years during sea and overland travel.
2. Adding live bacterial cultures and rennet coagulates milk into curds, while local environments shaped regional cheese styles.
3. Generous salting between curd layers and mechanical pressing expel whey so the wheel dries safely for long-term aging.