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A celebration of fans of this incredibly popular dairy product is celebrated worldwide on January 20th – World Cheese Lovers Day. Cheese is a very healthy product. Its diversity has earned it popularity among both ordinary consumers and true gourmets who appreciate refined tastes. The history of this product dates back to pre-literate antiquity. Some researchers cite 8000 BC as the starting point for the development of cheesemaking. These dates are supported by individual archaeological finds and their chemical analysis. As for the birthplace of cheese, there is no definitive answer, so this dairy product, in various forms, has been present in the cultures of many peoples, some of whom may have lived significantly apart from one another. More precisely, these peoples lived in different parts of the world. Cheesemaking began to experience a fairly rapid development during the Middle Ages. The origins of individual types of cheese that have survived to this day are easier to determine. It's no wonder that many countries have their own cheese-making culture, which they consider a national treasure and rightly call a source of national pride. Some countries even have legends about the origins of certain types of cheese. A well-known legend about the origin of blue cheese is that a shepherd once forgot some cheese in a cave and returned some time later to find it covered in mold. After tasting a piece (either due to hunger or extreme curiosity), the shepherd found the cheese's taste to be very unusual and quite interesting. The name of a particular type of cheese often indicates its geographical region of origin. Some countries even have strict quality standards for certain types of cheese. The long and rich history of cheesemaking continues to evolve today, enriching ancient recipes, many of which are kept a closely guarded secret. Cheeses are differentiated by shape, appearance, flavor, fat content, firmness, and composition. The cheesemaking process is labor-intensive and complex, requiring strict adherence to production technology. This process takes into account the quality and origin of the milk (cow, goat, buffalo, mare, sheep), as well as the enzymes and additives used (rennet, brines, edible molds, bacteria, microorganisms, and even cheese mites and larvae). Cheese ripening also requires specific conditions, including specific levels of lighting, humidity, temperature, and so on.