Curds and whey result when milk is coagulated. The curd is solid and the whey is liquid. Curds and whey remained a common food until about 50 years ago. It is still eaten in some areas of the U.S. and in some third world countries. The tale of how cheese was discovered after milk stored in the stomach of a camel or sheep turned into cheese, is most likely not true.
Egyptian hieroglyphics depict workmen making cheese.
The Roman Legion was instrumental in spreading the art of cheesemaking throughout Europe and England. During the Middle Ages, the art of cheesemaking was improved greatly in the monasteries and feudal estates of Europe. Cheese was included in the ship's stores on the Mayflower in 1620. Today, cheesemaking is an important industry wherever European emigrants have settled. This relates more to the successful development and practice of animal husbandry technology than ethnic factors.