January 30, 2025cheese
Do You Know What the Most Consumed Fermented Food Is? CHEESE!
Yes, you read that right. Cheese — that glorious, gooey, creamy, sharp, tangy, utterly divine creation — is the world’s most consumed fermented food. And the kicker? Most people don’t even realize they’re indulging in a fermented food when they’re biting into a slice of pizza or adding a sprinkling of Parmesan to their pasta.
Let’s dive into why cheese deserves the crown in the world of fermentation and why it’s the perfect bridge for those who think they don’t like fermented foods. And just to be clear, we are not talking about processed American Cheese in a can (you know the type.. cheese whi...) here, we are talking about amazing whole, aged cheese, the kind you find at a cheese counter in a Co-Op or gourmet food store.
Cheese = Fermented Milk
First things first, let’s talk science. Cheese is essentially fermented milk. Yep, that block of cheddar or wedge of Brie in your fridge started its life as humble milk. The magic happens when bacteria or enzymes (often rennet) are introduced to the milk. These friendly microbes help transform the liquid into curds and whey (cue the nursery rhyme).
From there, the curds are pressed, aged, and sometimes infused with extra flavors, molds, or spices to become the dazzling array of cheeses we know and love today. From sharp Cheddar to tangy Blue to creamy camembert, there’s a cheese for everyone.
But I Don’t Like Fermented Foods! Or Do You?
Whenever I teach a class or chat with someone about fermented foods, I hear it: “I don’t like fermented foods.” But here’s the thing: If you eat cheese, you’re already a fan of fermentation! It’s like saying you don’t like coffee while sipping a latte or claiming to avoid chocolate while polishing off a brownie. Cheese proves that fermented foods don’t have to be intimidating or exotic.
So the next time you’re enjoying mac and cheese or savoring a charcuterie board, give a little nod to the fermentation process that made it all possible.
Let’s put cheese’s popularity into perspective:
- The Numbers: According to the International Dairy Federation, the world consumes over 20 million metric tons of cheese annually. That’s roughly 2.7 kilograms (about 6 pounds) per person per year!
- The Favorites: Mozzarella takes the top spot, largely thanks to its starring role on pizza. Close contenders include Cheddar, Gouda, and Parmesan.
- The History: Cheese has been around for thousands of years. Ancient Mesopotamians were making it as early as 5,500 BCE. That’s some serious staying power.
Let the Naysayers go.....the Health Benefits of Cheese. Halleluja!
Beyond being delicious, cheese is a nutritional powerhouse:
- Protein Packed: Cheese is an excellent source of protein, which helps build and repair tissues.
- Rich in Calcium: Strong bones and teeth? Thank cheese.
- Probiotic Potential: Some aged cheeses, like Gouda and Swiss, contain beneficial bacteria that can support gut health.
- Flavor Therapy: Okay, this one’s not scientific, but is there anything more comforting than a grilled cheese sandwich? Didn’t think so.
Fermented Foods Beyond Cheese
While cheese reigns supreme, it’s not the only fermented food out there. If you’re ready to explore more, consider trying:
- Yogurt
- Sourdough bread (you knew I’d bring that up!)
- Sauerkraut
- Kombucha
- Miso
- Kimchi
But remember, cheese is the ultimate gateway food to the wonderful world of fermentation. It’s familiar, versatile, and let’s face it, irresistible.
Fun Cheese Trivia to Impress Your Friends
- The largest cheese ever made weighed 57,518 pounds. It was created in Wisconsin, naturally.
- Cheese caves are a thing. In Europe, many traditional cheeses are aged in caves for their perfect temperature and humidity.
- There are over 1,800 varieties of cheese worldwide. Challenge yourself to try them all (but maybe pace yourself).
Say Cheese!
So the next time someone claims they’re not a fan of fermented foods, remind them of their last cheesy indulgence. (My Mom just asked for grilled cheese and tomato soup for dinner) Cheese proves that fermentation is not only approachable but downright delectable. And who knows? Maybe their newfound love for cheese will open the door to exploring even more fermented delights.
Now, if you’ll excuse me, there’s a Brie wheel calling my name.
Cheers from the kitchen!