Some curiosities about Mr. Cheese


Cheese exists for at least six thousand years, but its actual origins remain a mystery until today.

Legend has it that the first cheese was accidentally produced by an Arabic merchant who, when leaving for a journey through a mountainous area, took with him a bag filled with goat milk to ease his thirst. After the long journey, the merchant eager to kill his thirst, took his container and, to his great surprise, found out that, after the ride though the rough area and the overwhelming heat, the milk had separated into two parts. One part had turned into a fine white liquid (whey) whereas the other part had turned into a solid mass, cheese. This transformation occurred because of the heat, the galloping of the horse and the material out of which the container was made, a bag made of a sheep’s stomach and which still contained rennet (the substance which allows milk to coagulate).

Nutritional factors

In the process of cheese making different varieties of microorganisms can be used to impute specific characteristics. In general, a ripe cheese has high values of calcium, phosphorus and vitamins B2 and B12, besides being a good source of vitamin A, folic acid and zinc.


Compared to milk, cheese has a lower level of lactose. The quantity of lactose found in cheese varies according to the different types of cheese, so the riper a cheese is the lower is its lactose content.