Robert M. Kerr

Food and Agricultural Products Center

 

By: Nurhan Dunford

 

We really do not know when the first cheese was made, but as the legend goes, it was made accidentally by an Arabian merchant who filled a pouch made from a sheep's stomach with milk while preparing for his day-long excursion across the desert. When the merchant was ready to have some milk at the end of the day, he saw that the milk had separated into curd and whey. That did not stop him from drinking the whey to satisfy his thirst and eating the curd to satisfy his hunger while enjoying its delicious flavor. Perhaps, he did not realize that rennet (an enzyme that causes milk coagulation) present in the lining of the sheep’s stomach combined with the heat of the hot desert sun led to the separation of milk into curd and whey.

It is believed that travelers from Asia brought the art of cheesemaking to Europe and monks in the monasteries improved the cheese-making process over the years. Italy was the cheesemaking center of Europe during the 10th century. According to ancient records, Gorgonzola cheese was made in Italy in 879 A.D. and Roquefort in a monastery in France as early as 1070. The Pilgrims had cheese in the Mayflower's supplies when they made their voyage to America in 1620. Cheesemaking remained a local farm operation in the U.S. until the 19th century. It wasn't until 1851 that the first cheese factory was built in New York. Today, over 30% of all milk produced yearly in the U.S. is used to make cheese. The global cheese market is huge, and it is projected to grow from $123.87 billion in 2021 to $161.23 billion by 2028.

Participation in competitions and fairs is very popular among cheesemakers in many countries. For example, the World Championship Cheese Contest has been hosted by the Wisconsin Cheese Makers Association biennially since 1957. During the three-day event, the entries are evaluated by a team of expert technical judges from all over the world. Judges score the defects in flavor, body/texture, salt, color, finish, packaging and other applicable attributes. In 2022, the cheese called Gourmino Le Gruyère AOP from Switzerland was named the World Champion Cheese for the second consecutive time. In these competitions more than 4,000 cheeses from the five continents battle to be named the world's best cheese!

Traditionally, milk from animals such as sheep, cattle, goat, and even camel and buffalo, is used in cheesemaking. Dairy-based cheese may contain 1.1-2.9 g of protein, 0.8-3.3 g of lactose (milk sugar), 0.8-3.3 g of fat and 0-0.35 g of minerals + vitamins in 100 g of cheese. The nutritional and flavor profile of cheese depends on the type of milk, microorganisms used in the fermentation and ripening time during which lactose, protein and fat are broken down creating the desired flavor profile specific to different types of products. Dairy-based cheese is an important source of calcium and protein and provides more than the recommended amount of all essential amino acids, except methionine and cysteine. Furthermore, recent studies indicate that health-beneficial bioactive peptides produced during fermentation enhance the nutritional value of cheese. One portion (50 g) of full-fat cheese provides about two-thirds of the recommended daily intake of fat. So, if you are trying to cut down on your calorie intake, full-fat cheese might not be the best choice for snacking.

A large fraction of the world’s adult population suffers from lactose intolerance. But many types of cheese, with the exception of fresh and some soft cheeses, do not contain much lactose because most of the lactose in milk is removed with the whey during the cheese-making process. Also, a significant amount of the remaining lactose is broken down during fermentation. Hence, lactose-intolerant individuals may consume these cheeses without adverse effects.

 
In recent years, consumer demand for healthy and new exotic flavors and cuisines has been increasing extensively. The growing popularity of fresh, natural, handmade, specialty and artisan cheese varieties is driving innovations and novel product development initiatives. Artisan cheese products such as cheddar flavored with smoked paprika and chipotle, a product featuring sundried tomatoes, roasted garlic, and cilantro and another variety made with real truffles and shallots are not only available in specialty stores, but also in mainstream grocery stores such as Walmart and Aldi. If you happen to be in the UK, you should try gin-flavored cheese.

 

The rising trend of vegan food preference among consumers, especially among millennials and Gen Z, is creating a strong demand for plant-based cheese alternatives. Gen Z is the most ethnically diverse and largest generation in American history driving the market trends. According to a recent survey, about 40% of Americans are intentionally trying to eat a more plant-based diet. The number of consumers following a partial or total plant-based diet is also on the rise. A robust 45% growth in sales of plant-based foods, including non-dairy cheese alternatives, is a clear sign of the shift in consumer acceptance of these products. In 2021, the global vegan cheese market size was $2.43 billion US dollars, and it is expected to grow 12.6 percent annually from 2022 to 2030.

Concerns about ultra-processing, presence of harmful ingredients or contaminants in foods, an unacceptable level of obesity and attaining a sustainable food supply are some of the factors urging consumers to alter their eating habits. As a result, there is an increased demand for products perceived to be ethically produced with minimal adverse effects on the environment, and having high nutritional value and beneficial functionality in the body. No question, consumer sentiments are worthy of concern. But the real question is whether plant-based alternatives are truly healthier than their traditional counterparts or not.

 

Indeed, a group of scientists examined 245 non-dairy, plant-based cheese alternatives for their nutritional properties by reviewing the nutritional facts labels on the packages. Coconut oil, cashews, oats, almonds, soy and palm fruit oil were the main ingredients in the products. Only 3% of these cheese alternatives had 5 g or more of protein per serving, while 19%, 14% and 1% were fortified with calcium, vitamin B12 and vitamin D, respectively. Almost 60% had high levels of saturated fat, while 15% had low sodium levels. The scientists concluded that only a few of these products could be considered good dietary sources of either protein or calcium. Certainly, the latter study does not confirm that all plant-based cheese products have inferior nutritional profile than their dairy-based counterparts, but it emphasizes the importance of educated and well-informed food choices for maintenance of good health. Reading the nutrition facts labels on the packages before making food choices is an easy way to learn about the products you buy and compare them to the alternatives and similar products available.

References:

Cheese market size. https://www.fortunebusinessinsights.com/cheese-market-104293 

 

Winston J. Craig, W.J., Mangels, A.R and Brothers, C.J. Nutritional Profiles of Non-Dairy Plant-Based Cheese Alternatives. Nutrients 2022, 14, 1247.