Speaker: Professor Mark Pearce
Cheese is an important part of European diet which many people eat every day. It is also a food of great historical and economic significance, allowing milk to be preserved and more easily traded, and so allowing new areas, away from settlements, to be grazed. Cheese contains significantly less lactose than milk, meaning it can more easily be consumed by those with lactose intolerance, thus increasing its value.
In this lecture I shall discuss the various options for processing milk, our evidence for the earliest production of cheese and hard cheese, and the cultural importance of cheese in antiquity.