Ancient Greece and Rome
Why is it notable that the cheese is made from sheeps milk?
Cheese
Ancient Greek mythology credited Aristaeus with the discovery of cheese. Homer's "Odyssey" (8th century BCE) describes the Cyclops making and storing sheep's and goats' milk cheese. From Samuel Butler's translation:By Roman times, cheese was an everyday food and cheesemaking a mature art. Columella's "De Re Rustica" (circa 65 CE) details a cheesemaking process involving rennet coagulation, pressing of the curd, salting, and aging. Pliny's "Natural History" (77 CE) devotes a chapter (XI, 97) to describing the diversity of cheeses enjoyed by Romans of the early Empire. He stated that the best cheeses came from the villages near Nîmes, but did not keep long and had to be eaten fresh. Cheeses of the Alps and Apennines were as remarkable for their variety then as now. A Ligurian cheese was noted for being made mostly from sheep's milk, and some cheeses produced nearby were stated to weigh as much as a thousand pounds each. Goats' milk cheese was a recent taste in Rome, improved over the "medicinal taste" of Gaul's similar cheeses by smoking. Of cheeses from overseas, Pliny preferred those of Bithynia in Asia Minor.