Cheese making is an ancient, some might even say sacred, craft. So ancient in fact it predates recorded history. It is speculated that the magic of cheese-making began somewhere around 8000 BCE shortly after the domestication of animals. Archeological digs have found evidence of cheese around the world including strainers coated in milk-fat molecules in Kuyavia, Poland dated around 5500BCE, murals in Egypt dated at 2000BCE, and an artifact of preserved cheese in Xinjiang, China believed to be more than 3,000 years old! European Imperialism took their styles of cheese through Asia, sub-Saharan Africa, and eventually to the Americas.
The most popular cheese of all is (obviously) mozzarella. This delicious pizza topping cheese was first created near Naples from the rich milk of water buffalos. At the time, it rarely left its home near Naples, as it was made from pasteurized milk, and a lack of refrigeration meant it had a very short shelf life. As both cheese technology and refrigeration systems advanced, this delicious cheese left the southern region of Italy and found itself traveling around the world.
There are two types of mozzarella produced within the United States — low moisture and high moisture. Low moisture mozzarella has a moisture content of less than 50% while high moisture has a content of over 52%. Low moisture is made specifically for transportation and mass production as the lack of moisture gives it a longer shelf life. Today, cheese dishes can be found on every continent served savory, sweet, melted, deep fried, and even chilled in ice cream. This household staple can still satisfy any craving after thousands of years.
Tanja's Little Corner of The World 