Czy wiesz, że…
Ancient Romans take over cheese production from the Greeks to improve it in quite an interesting way. In accordance with their method, sheep’s and cow’s milk was left to turn sour, sometimes speeding the process by mixing the milk with fig sticks, adding fig juice or adding seeds of wild thistle. It was Etruscans from who Romans learned how to set milk using rennet.
The first document which in quite detail presents the phases of cheese production is a Sumerian relief called ...”dairy plant decoration”. It is dated approx. 3 000 ACN. Cheese was known in Babylonia, but then it was considered luxury product.
Cheeses shall be stored in fridge but served in room temperature. So, they shall be taken out of the fridge at least an hour before guests arrive. Also it is important that cheeses shall be stored at the lowest shelves in the fridge, in such a way that prevents them from drying. They can be placed next to moisture containing products – other cheese or vegetables.
źródła: swiat-serow.pl, wikipedia, serypolskie.blox.pl, mleko.com