There are few problems in life that cheese can't solve and even fewer instances where a food has too much cheese on it. But for how long has cheese been our culinary accomplishment? A paper published in PLoS on April 21 by researchers at Newcastle University and the University of York in England concludes that people have been fermenting our stinky friend for over 3,000 years.
Researchers examined 30 recovered fragments of pots from six different sites among the European mountains. A chemical analysis revealed that the pots had residues of compounds produced when milk from animals is heated, which is an important part of the cheese-making process.
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