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The history of white cheese is 5,500 years old
The history of white cheese is at least as old as our civilization. The first civilizations arose along the great Tigris and Euphrates rivers in Mesopotamia. And there is no doubt that people knew how to produce cheese in these cultures. White cheese was first mentioned in Homer’s Iliad where it was eaten by none other than Odysseus himself.
Like all foodstuffs with a long history, white cheese arose from a genuine need - the need of shepherds to conserve and store animal milk during their wanderings in a hot climate. This was before the time of clay pots so shepherds used animal stomachs to keep the milk. The natural enzymes found in animal stomachs made the milk turn sour and it kept longer. After that, the shepherds found out how to turn the milk into cheese and then keep it in salt brine to increase its longevity.
A cheese that wanted to get ahead in the world
As populations grew, production techniques and trading with cheese spread. And the white cheese soon became a basic foodstuff that could be enjoyed morning, midday and evening by everyone from the sons of kings to the Bedouins all over the Middle East. In other words, white cheese was enjoyed in the region known as the Eastern Roman Empire, later known as the Byzantine Empire.
Year after year, and century after century, white cheese continues to strengthen its position as a valuable foodstuff which has ensured it a regular place in the kitchens of the world.
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Denmark saw the light in the 1950s
In the 1950s, the idea was born in Denmark to produce white cheese and export it to the Middle East. In the 1960s, the first Turkish workers were invited to Europe and the market for cheese grew as a result. In addition, with the growth of charter tourism, Danish and Northern Europeans began to really appreciate the taste of white cheese and began to ask for this type of cheese for their salads when they got home.
A white concept
Since then, product development has continued to expand rapidly. White cheese is no longer just feta and salad cheese can be used for so much more than just a simple salad. At NORDEX FOOD, we continue to experiment with many different types of white cheeses from Egyptian cheeses to Turkish cheeses. We work with taste and preservation methods as well as with spices and recipes. As a result, we can offer Northern Europe’s best selection of white cheeses from the most well-known salad cheese types to lesser known and newer types of cheese. We also offer cheeses that can be baked, fried and mixed into a snack cheese which can be placed directly on the table.
All based on a good food idea which is more than 5,500 years old – from the great white world.
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