Farmstead cheese farmstead cheeses are produced from water buffalo milk (mainly Buffalo mozzarella). Farmstead cheeses are most often made on family farms in small batches and is often sold at local farmers' markets. While Europe has long had a very strong tradition of farmstead cheese-making, it is only in the last decades of the 20th century that farmstead cheese-making began to return to prominence in North America. In the United States, the top states for farmstead cheesmaking include Vermont, California, and Wisconsin, although farmstead cheese is growing rapidly in other states, like Georgia, as well. North Carolina is another state that has
History of cheese tastes of the social elite. Shards of pottery pierced with holes found in pile-dwellings are hypothesized to be cheese-strainers. They are of the Urnfield culture on Lake Neuchatel and date back to 6,000 BCE. The earliest direct evidence of cheese-making dates back to 5,500 BCE in Kujawy, Poland. For preservation purposes, cheese-making may have begun by the pressing and salting of curdled milk. Curdling milk in an animal's stomach made solid and better-textured curds, leading to the addition of rennet. Dairying existed around 4,000 BC in the grasslands of the Sahara. Hard salted cheese is likely to have accompanied dairying