Question: Where were the earliest evidence of cheesemaking found?
About the article "Cheese", section "Origins".

Candidate passages:
Cheese is an ancient food whose origins predate recorded history.
There is no conclusive evidence indicating where cheesemaking originated, either in Europe, Central Asia or the Middle East, but the practice had spread within Europe prior to Roman times and, according to Pliny the Elder, had become a sophisticated enterprise by the time the Roman Empire came into being.
The earliest evidence of cheese-making in the archaeological record dates back to 5,500 BCE, in what is now Kujawy, Poland, where strainers with milk fats molecules have been found.
Earliest proposed dates for the origin of cheesemaking range from around 8000 BCE, when sheep were first domesticated.
Since animal skins and inflated internal organs have, since ancient times, provided storage vessels for a range of foodstuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of an animal, resulting in the milk being turned to curd and whey by the rennet from the stomach.
There is a legend – with variations – about the discovery of cheese by an Arab trader who used this method of storing milk.
Cheesemaking may have begun independently of this by the pressing and salting of curdled milk to preserve it.
Observation that the effect of making milk in an animal stomach gave more solid and better-textured curds may have led to the deliberate addition of rennet.
Early archeological evidence of Egyptian cheese has been found in Egyptian tomb murals, dating to about 2000 BCE.
The earliest cheeses were likely to have been quite sour and salty, similar in texture to rustic cottage cheese or feta, a crumbly, flavorful Greek cheese.
Cheese produced in Europe, where climates are cooler than the Middle East, required less salt for preservation.
With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their respective flavors.
Cheese was made from goat and sheep milk as well as cow milk.
Skyr, a soft yogurt-like cheese eaten with spoons, was originally a tradition brought to Iceland from Norway but has only survived in Iceland.
The whey left over when making skyr was made to go sour and used for storing meat.
It is likely that the predominance of skyr in Icelandic cuisine caused the disappearance of other cheesemaking traditions in the modern era, until industrial cheesemaking started in the first half of the 20th century.
Cheesemaking made necessary the practice of seter-farming ("seljabúskapur"), living in mountain huts in the highlands in late spring where the kids/lambs were separated from their mothers while they were milked.
Cheesemaking would sometimes take place directly in these huts. 
Central European cuisine has evolved through centuries due to social and political change.
Most countries share many dishes.
The most popular dishes typical to Central Europe are sausages and cheeses, where the earliest evidence of cheesemaking in the archaeological record dates back to 5,500 BCE (Kujawy, Poland).
Other foods widely associated with Central Europe are goulash and beer.
List of countries by beer consumption per capita is led by the Czech Republic, followed by Germany and Austria.
Poland comes 9th, Slovenia 12th, Croatia 15th, and Romania 16th. 
Though shards of pottery pierced with holes found in pile-dwellings of the Urnfield culture on Lake Neuchatel – dated at 6,000 BCE – are hypothesized to be cheese-strainers, the earliest secure evidence of cheese making dates back to 5,500 BCE in Kujawy, Poland.
Dairying seemingly existed around 4,000 BCE in the grasslands of the Sahara.
Hard salted cheese, the only form in which milk can be kept in a hot climate, is likely to have accompanied dairying from the outset.
Since animal skins and inflated internal organs have provided storage vessels since ancient times for a range of foodstuffs, it is probable that the process of cheese making was discovered accidentally by storing milk in a container made from the stomach of a ruminant, resulting in the milk being turned to curd and whey by the rennet remaining in the stomach.
Though an Arab legend attributes the discovery of cheese to an Arab trader who used this method of storing milk, cheese was already well-known among the Sumerians.
Cheesemaking may have begun independently by the pressing and salting of curdled milk in order the better to preserve it.
Observation that the effect of making milk in an animal stomach gave more solid and better-textured curds may have led to the deliberate addition of rennet.
The evidence for cheese (GA.UAR) are the Sumerian cuneiform texts of Third Dynasty of Ur, dated at the early second millennium BCE.
Visual evidence of Egyptian cheesemaking has been found in Egyptian tomb murals, dating to about 2000 BCE.
The earliest cheeses were likely to have been quite sour and salty, similar in texture either to rustic cottage cheese or to present-day feta.
In Late Bronze Age Minoan-Mycenaean Crete, Linear B tablets record the inventorying of cheese (Mycenaean Greek in Linear B: , "tu-ro"; later Greek: ), as well as flocks and shepherds.
Cheese produced in Europe, where climates are cooler than in the Middle East, required less salt for preservation.
With less salt and acidity, the cheese became a suitable environment for useful microbes and molds, giving aged cheeses their pronounced and interesting flavors. 
Some types of cheeses were either developed in various locales independently (usually as un-aged products from the beginning stages of dairy processing and cheesemaking), or are not actually cheese products.
Examples include: