Day 526 : SCS Version 6.0, Dispatch 3.0 - Cheeses that date back Centuries..

Cheese production dates back to ancient times, actually before recorded history. Where did cheesemaking first originate? Unfortunately that is not a question that Fromagical can definitely answer for you, but it was widespread in Europe in pre-Roman times. Literature points to the origin of cheese production probably with Middle Eastern societies and the domestication of sheep, circa 8000 BCE. Curious about the first direct archeological documentation of cheesemaking, well then look towards certain Egyptian tomb murals, dating to 2000 BCE. Since the first produced cheese, society and cheesemaking in turn has come a very long way, there is no disputing that. However there are certain cheeses that are steeped in centuries old practices. Today, we will learn about Rustling Wind Creamery's Chesire and Glarner Schabziger's Sap Sago.

Rustling Wind Creamery is located in Fall Village, Connecticut and was started by two good friends, one American and one British in 1998. However after the business was started, the British friend had to leave the US but her cheesemaking practices are continued to this day. They make six pasteurized pressed Jersey Cow's milk cheeses and two pressed goat's milk cheeses, one blue and one spreadable creamy cheese. Rustling Wind's Chesire is made in the style of a traditional British Chesire -- Britain's oldest cheese, dating back to the days of Roman Britain. Crafted with Jersey Cow's milk, aged for at least sixty days, it is semi-firm with a milky softness and a lightly nutty and bright finish. A crowd pleaser of a cheese, no wonder cheesemakers have been making this cheese for centuries.

Image courtesy of http://rustlingwind.com/

And now what of Sap Sago which is actually the name under which Schabziger is sold in the US. I guess Sap Sago is easier to pronounce, not sure what the distinction is. It has been produced in the Canton of Glarus region of Switzerland since the 8th century by the Monks of Glarus. The cheese's recipe was written down in 1463 and it received protection of origin at the time. So how is it made? It is crafted with skimmed cow's milk and the extra special addition of blue fenugreek, a member of the clover family, which provides the cheese with a light green hue and an herbaceous and sage-y flavor. Once the cheese curd is formed, the cheese is pressed into cones to drain and then consequently aged for anywhere between four and twelve weeks. Then, the cheese is ground into a powder, mixed with salt and then aged for an additional eight months. At which point, the blue fenugreek is added. The last step is to place this mixture into cone shaped molds. Not the most common cheesemaking approach to deliver quite the esoteric but fantastically unique cheese. You can see how this cheese dates back to another era, when tastebuds were different and life was simpler.

Image courtesy of http://culturecheesemag.com/