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 cheese were found in the funeral meal in an Egyptian tomb dating around 2900 BC.Visual evidence of Egyptian cheesemaking was found in Egyptian tomb murals in approximately 2000 BC. The earliest cheeses were sour and salty and similar in texture to rustic cottage cheese or present-day feta. In Late Bronze Age Minoan-Mycenaean Crete, Linear B tablets recorded the inventorying of cheese, (Mycenaean Greek in Linear B: , "tu-ro"; later Greek: ) flocks and shepherds. An Arab legend attributes the discovery of cheese to an Arab trader who used this method of storing milk. However, cheese was already well-known among the