Old records indicate that the cheese industry dates back more than 4,000 years. Although no one knows how cheese was made first. The theory is that through the transfer of milk in the bladder made of ruminants. The definition of ruminants is a mammal with isopropyl granules that chews mud from the rumen. Storing milk in this way would cause the coagulation to separate into the curd and whey. Although the original process may not be known at the time of the Roman Empire, art has become a process of high value throughout Europe and the Middle East. Hundreds of varieties of cheese were produced and traded through the Roman Empire. Many types of cheeses known today in the late Middle Ages such as Cheddar were produced and produced in Parmigiano-Regiano 1500 in 1957, a presence in 1697 and Cambert in 1791.

France has a long history of producing more than 400 kinds of cheese. In the early days of its production, it remained a local product that was simply identified by its origin. British cheesemaking began about 2,000 years ago in the pre-Roman era. Cheshire and Lancashire are two developments to what we recognize today. As in France, most of the cheese making was translated by farmers as well as in monasteries. Of course, Switzerland is famous for its cheese, Emmental is a solid cheese with pale yellow and buttery color, and a fairly sharp taste. Emmental Features typical characteristic holes of Swiss cheese.

In the seventeenth century, Dutch hard-boiled dairy farmers brought to the United States their knowledge of cheese making. In the aftermath of the Revolutionary War, New York was known as the Great Cheese Case. The south-eastern part of Wisconsin settled in the 1830s. By 1850, immigrants arrived from Germany, Norway and Switzerland, and were associated with the manufacture of American farm cheese. It took generations of Wisconsin to develop and in 1868 Nicholas Gerber opened the first cheese factory in Wisconsin. By 1910, Wisconsin and Ohio had surpassed New York and became number one in cheese production in the USA.

The invention of cheese cooked in 1911, is a combination of at least two different types and became famous by James L. Kraft which became known as American cheese.

Here is a recipe made of tasty cheese.

Cheese Shake

2 cups shredded Swiss natural cheese

2 cups shredded Gruyere

Two tablespoons of flour

1 clove of garlic, cut into halves

1 cup of dry white wine or white wine without alcohol

1 tablespoon lemon juice

3 tablespoons of kirsch, dry sherry, brandy or non-alcoholic white wine

1 French bread loaf, cut into inch pieces

1. Place the cheese and flour in a reusable plastic bag. Shake until the cheese is covered with flour.

2. Rub the garlic in the bottom and side of the fondue pot, a heavy saucepan or a pan. Ignore the garlic. Add wine. Heat over low heat or heat down until bubbles rise to the surface (do not boil). Stir in lemon juice.

3. Add the cheese mixture gradually, about half a cup at a time, stirring constantly using a wooden spoon on a low heat, until it melts. A fuss in Kirsch.

4. Keep warm on the maturation setting. If prepared in a saucepan or frying pan, pour in a fondue pot or a heat-making bowl and keep it warm over low heat. Fondue must be offered on fire to maintain its soft texture.

5. Bread shaft with fondue forks. Dip and whirl in the fondue with stirring motion. If the fondue becomes thick, stir the mixture from 1/4 to 1/2 cup of hot wine.

Fondue is French for "melted" Be patient when making fondue cheese, let each add cheese to melt completely in the wine before adding more. Serve with a green salad and serve a delicious meal.