Cheesemaking is one of the oldest forms of food processing, believed to have originated circa 7000-6000 BC in the Middle East.
Cheese is one of the most varied and widely produced foods in the world.
At present, almost 2000 recognised varieties of cheese are produced, each with its own distinctive appearance, aroma, flavour, and texture. The sensory properties of cheese vary enormously from the crumbly, tangy saltiness of Greek Feta to the soft, rich delicacy of French Brie, to the robust flavour and rank pungent aroma of aged Belgian Limburger. Moreover, extremes of firmness range from the soft, almost fluid, inside texture of French Camembert to the hardness of a block of Italian Parmesan. Cheeses are broadly classified by hardness, according to their moisture content. Shelf life ranges from a few days for soft cheeses to over 5 years for hard, well-pressed cheeses.