Cheese! Food that has a long history

 There is a record of cheese-like foods in Mesopotamia around 6000 BC, so the origin is presumed to be old. In addition, it is believed that cheese has been used since ancient times because there was the soil of wood tools for cheese manufacturing in the era of Corteyo culture in Switzerland or Minoa civilization on Crete Island around 3000 BC. According to the legend of cheese discovery, a peddler called Kanana in ancient Arabia filled a water bag made by drying goat's milk on a sheep's stomach as a drink in preparation for a long journey. After the day's trip, when I opened the water bag at night, I found only the same liquid as water (fay) and turned into a wet white lump. It is said that this has since developed into cheese. It is explained that renin, a digestive enzyme, remained on the positive stomach and solidified the milk. Cheese was found in Asia and passed down to Europe, and in ancient Greece, it was thought that the good taste was received from heaven. Homer's Sina Hippocrates also mentioned cheese and described it as a favorite in the Bible. During the Roman Empire, luxury cheese was imported from Switzerland for banquets as one of the luxury goods. It is said that the Germans at the time also knew cheese. In England, Romans reported that ancient England and Scotland liked to fill a small container with butter containing a large amount of casein and bury it in the ground and ripen it until it turned scarlet for years, which was closer to cheese than butter. In the Middle Ages, the church not only preserved the cheese manufacturing technology well, but also developed it further, making it a property of a monastery. Farmers from all over Europe were taught how to make cheese by priests. There are largely 18 types of cheese, and countless types are known underneath it, and now there are more than 400 types. Cheese types and flavors often come from bacteria or fungi during aging, so separating and cultivating these microorganisms is the first step to imitate cheese in other regions. Since the difference between these microorganisms was originally developed locally, the name of cheese is often called the name of origin.