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Travelers from Asia are believed to have brought the art of cheesemaking to Europe.
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Pilgrims included cheese in the Mayflower's supplies when they made their voyage to America in 1620.
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Swiss immigrants settled in Green County, Wisconsin and started the manufacturing of foreign cheese in America.
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By 1880 there were 3,923 dairy factories nationwide which were reported to have made 216 million pounds of cheese that year valued at $17 million
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Total natural cheese production grew from 418 million pounds in 1920 to 2.2 billion pounds by 1970.
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Fresh Asiago has an off-white color and is milder in flavor than mature asiago. Mature asiago also has a more yellowish color and is somewhat grainy in texture.
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The flavor is subtle, fresh and sweet, but has a light tangy taste.
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Goat cheese is especially common in the Middle East, Africa, and some Mediterranean countries, where the hardy goat survives in areas where cows cannot.
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The optimal aging period is 5-6 years; however, for most uses three-year-old cheese is fine and five-year-old cheddar can be saved for special occasions.
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Swiss cheese is known for being glossy, light or pale yellow and having large holes in it which is a result of carbon dioxide releases during the process of maturation.
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Gorgonzola was made in the Po Valley in Italy in 879 A.D., and Italy became the cheesemaking center of Europe during the 10th Century
