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They were considered the basic addition to bread. He hosted on the tables of people of all states. Interestingly, some historical sources say that during the development of the Empire, cheese was a form of gift for friends. Cheese production in the Middle Ages Over time, the methods of making cheese have been improved. With the development of technology, new ways of production have emerged. Speaking of cheese-making, it is impossible not to mention the Cistercian monasteries. They were considered to be the main centers promoting cheese-making skills.

The names of some of the most famous French cheeses - "Maroilles" and "Port-Salut" - originate from the Cistercian abbeys founded in the 11th century AD. The founding of the Chiaravalle Abbey in 1115 was of great importance for the cheese industry. Thanks Belgium Email List to numerous drainage ditches, canals and water reservoirs, vast areas were covered with greenery, which translated into an increase in the production of milk and cheese. In the 18th century, the famous Encyclopaedia of Diderot and d'Alembert was published, which is a compendium of knowledge in the field of science, arts and crafts.



It describes the cheese-making process and presents the basic tools used in their production - including copper kettles and inclined wooden tables on which the whey was formed and pressed. The 19th century was a breakthrough for cheesemaking. It was then that a lot of technological improvements appeared that streamlined and improved the cheese production process -  a microscope, a centrifuge or a refrigerator. In the 19th century, a milk powder production system was developed, pasteurization of milk was used for the first time, and the first industrial rennet appeared. At the end of the century, a way to read the fat content of milk was invented.