ABSTRACT
The origin of cheese is lost in antiquity. But, most assuredly, milk was contaminated with lactic acid bacteria, which through acidification of the milk, created conditions unfavorable for growth of other bacteria. As the story goes, milk held in storage vessels (animal stomachs) clotted, making cream cheese, the "mother of all cheeses." The acid environment caused milk proteins to clot. It was a great leap forward when centuries later humans discovered the use of coagulating enzymes. This led to production of less sour cheeses. Natural contamination of milk or cheese by bacteria, yeasts, and molds led to development of a multitude of flavor sensations in cheese as it aged. Imagine, a long time ago, when humans first tasted that odorous morsel covered with colorful molds, yeasts, and bacteria. But now consider a world without Roquefort, Stilton, Limburger, or Gruyere. Boring! Unthinkable!
