It can not only be produced under almost any environmental conditions, but also be a good way to preserve milk when the supply is insufficient. Cheese keeps its protein well. It is an ancient formula, which originates from the desire to prolong the life of some foods: by separating the solid part of milk, that is, curd, from liquid whey, and curing and ripening for a period of time (long or short), it is made into solid or semi-solid. Perhaps the oldest fromage is canter cheese, which can be traced back to nearly 2000 years ago.
The modern writer Prene Lansing (the author of Jules Caesar) once mentioned this kind of cheese in his works. Marcia first proposed that goat cheese existed in the Pyrenees as early as the first century AD. Cheese has been on the menu since the Crusade. Cheese production soon spread from farmers to monks. Monasteries and other types of monasteries have become holy places for cheese production. Monks' patience with fresh milk and greed for cheese led to the production of various cheeses. By 1550, there are more than 50 varieties.
There were no words at that time, so it was not certain where cheese was first produced. It is generally believed that the earliest cheese appeared in a region called Fertile Crescent in the Middle East, which is the fertile land in the two river basins.