Question: How was cheese making discovered?
About the article "Cheese", section "Origins".

Candidate passages:
The Nauvoo Blue Cheese company started producing cheese in the 1930s.
It was discovered that the cool, moist wine cellars in the area were ideal for aging cheese.
The wine cellars, and the wine-making business originally started by the Icarians, saw a decline in use because of prohibition.
In 2003 the Nauvoo Cheese company went out of business when it was purchased by Saputo food company and relocated to other facilities.
Nauvoo is also home to Baxter's Vineyards, a small family-owned winery begun in 1857 by Emile Baxter, making it Illinois' oldest established winery. 
Prior to becoming a cheese specialist, Rolf Beeler tried school teaching and even DJing, but his passion for good food prevailed.
He opened his own grocery store where he sold only the products he personally liked.
He then discovered that he wants to work particularly with cheeses.
Beeler sold his store and started to work directly with cheese makers in Switzerland and abroad, including world-renown French cheesemaker Bernard Antony.
Then, Beeler turned his house basement into small cheese cellar and started to age and ripen his favourite cheeses, which he bought from small local producers.
Restaurateurs liked his cheeses, the business went up, and soon there was not enough space to stock all the wheels of cheese at his house.
Then he came up with a new strategy.
He now allows the cheese to ripen at the cheese makers cellars and educates them on how to handle the process of ripening.
He also visits his cheese makers at least once a week to check the product and discuss the further steps of aging.
After succeeding in production of traditional Swiss cheeses, Rolf started to develop new cheese recipes in collaboration with his fellow cheesemakers.
Wine-washed Hoch Ybrig was the first one, and many followed.
All new Beeler's cheeses are highly welcomed by cheese lovers and professionals alike. 
Red Leicestershire cheese is made in Upton by the Leicestershire Handmade Cheese Co.
The cheese is marketed under the ‘Sparkenhoe’ name.
Cheese making began in November 2005.
Sparkenhoe was the name of one of the Longhorn bulls bred by the Chapman family. 
  Joseph Harding – was responsible for the introduction of modern cheese making techniques and has been described as the "father of Cheddar cheese".
He is credited with having invented the "definite formula" for the production of cheddar cheese.  
Cougar Gold is an American cheese produced at the Washington State University Creamery in Pullman, Washington.
Like other cheeses sold at the creamery, Cougar Gold is notable for being sold exclusively in 30oz tin cans.
Cougar Gold is a white, sharp cheddar that is aged at least one year.
It has a nutty flavor somewhat resembling Swiss or Gouda.
When properly refrigerated, Cougar Gold is claimed to last indefinitely in the can.
An unopened can becomes more flavorful, sharp, dry and crumbly with age.
Approximately 250,000 cans of Cougar Cheese are produced annually, with around 80% being Cougar Gold.
The WSU Creamery produces eight different flavors of cheese as well as many ice cream flavors.
Washington State University students are employed to produce the cheese and ice cream and to sell products in Ferdinand's Ice Cream Shoppe as well as in the Creamery's Direct Marketing Department that ships cheese nationwide.WSU started making cheese in cans in the 1940s when the US government and American Can Company funded WSU's research to find a way to successfully keep the cheese in tins.
Cougar Gold was discovered during this time and was named after Dr NS Golding, one of the men involved in its production.
In 1993, the American Cheese Society awarded Cougar Gold with a blue ribbon, and in 1995, the cheese earned the United States Cheese Champion silver medal.
Cougar Gold later received a silver medal at the 2000 World Cheese Awards and a gold medal at the 2006 World Cheese Awards.