Cheese was an important part of the diet and culture of ancient Rome. As the Roman Empire expanded across Europe, the Middle East and North Africa, the Romans were introduced to many new types of cheese that became popular among both nobility and commoners.
The Origins of Cheese in Ancient Rome
Cheesemaking first began in Europe as early as 8000 BC, with the domestication of milk-producing animals like goats, sheep and cattle. The earliest evidence of cheesemaking in Italy dates back to around 800 BC in what is now the regions of Lazio and Campania.
As the Roman Empire grew, conquered peoples shared their cheesemaking techniques and recipes with the Romans. Ancient Roman writers like Pliny the Elder, Columella and Varro documented various cheeses from across the empire and how they were produced and used in cooking.
Evidence of cheesemaking has been found in archaeological sites across ancient Rome. For example, strainers used to separate curds from whey have been found in Pompeii and Roman villas. Frescoes depicting cheesemaking and cheese sellers have also been unearthed at sites like Herculaneum.
Popular Cheeses in Ancient Rome
Many different types of cheese were produced and consumed in ancient Rome. Some of the most popular cheeses included:
- Pecorino – Made from sheep’s milk, this firm, salty cheese is still popular today in Italy and across Europe. Aged pecorino was more expensive and considered higher quality.
- Caprino – A soft goat’s milk cheese similar to modern chèvre. Considered a peasant cheese by upper class Romans.
- Caseus – A fresh, unaged cheese made from cow’s milk curds and whey. Similar to modern cottage cheese or ricotta.
- Caseum Fumus – A smoked cheese, sometimes infused with herbs and spices. Used similarly to smoked provolone today.
- Lac Ovis – A buttery ewe’s milk cheese comparable to modern manchego.
Romans also developed aged, hard cheeses similar to modern parmesan. These were generally made from skimmed cow’s or goat’s milk and then aged until very firm. The longer a cheese was aged, the higher quality it was considered.
Cheese in Ancient Roman Cuisine
In ancient Rome, cheese was eaten by both the upper classes and the common people. Here are some of the ways Romans utilized cheese in their cooking and diet:
- A simple breakfast often consisted of bread, olives, grapes or dates, and cheese.
- Cheese was added to eggs, vegetables, shellfish and meat dishes for extra flavor.
- Cheese was served as part of the gustatio course at banquets to stimulate the appetite before the main meat cena.
- Sweet cheeses like caseum dulce were sometimes flavored with honey, fruits or herbs as desserts.
- Soldiers were rationed hard cheeses like pecorino that kept well during military campaigns.
The wealthy elite served expensive, aged cheeses at lavish banquets to demonstrate their sophisticated tastes and wealth. But even poor Romans enjoyed basic cheeses like caseus with their staple porridge and bread.
Cheese’s Role in the Roman Economy
Cheesemaking was a major industry across the Roman Empire. Rome itself became a huge market for cheese, with high demand driving production and trade.
Some key facts about the Roman cheese trade:
- Many Roman villas had dedicated cheesemaking facilities called caseale to produce cheese for sale.
- Merchants brought cheeses from the provinces into Rome via roads and shipping routes.
- The city of Rome itself had thousands of cheese sellers called casearii working as licensed tradesmen.
- Caseus was often used as a form of currency for bartering and paying taxes in the countryside.
Soldiers were one of the biggest drivers of the cheese trade. As they moved around the empire, they increased demand for cheeses that could be transported long distances without spoiling.
Cheese in Ancient Roman Culture
Beyond cuisine and commerce, cheese also figured prominently in Roman culture, art, and rituals:
- Frescoes and mosaics depicting cheese frequently adorned the homes of the wealthy.
- Cheese and bread were common offerings left at household shrines to honor one’s ancestors.
- Wedding guests would eat caseus omitus, a blended cheese, as a symbol of the wife joining the husband’s family.
- The Lares Compitales festival celebrating neighborhood spirits involved offerings of breads and cheese.
Romans even told myths about the origins of cheesemaking. One story credited Aristaeus, son of Apollo, with accidentally inventing cheese when he left curds in a sheep stomach too long.
Cheese Preferences of the Roman Elite
Wealthy Romans served elaborate cheeses at banquets as a sign of culture and sophistication. Here are some of the cheese preferences of noble Romans:
- Pecorino – Aged pecorino was considered the most desirable and expensive cheese. The best pecorino was Pecorino Sardo from Sardinia, which was saltier and more complex.
- Goat Cheeses – Soft goat cheeses were preferred by high society since goat’s milk was more digestible. The poet Martial wrote a poem praising a prized Cypriot goat cheese.
- Smoked Cheeses – Smoking added flavor complexity, so smoked cheeses were in demand. Cheeses were smoked over aromatic woods like juniper or beech.
- Moldy Cheeses – Mold was seen as a mark of quality, not decay. Cheeses like gavinum from Gaul were prized for their blue veining.
- Aged, Hard Cheeses – The longer a cheese was aged, the higher its value. Hard grating cheeses were the most prestigious.
The Roman elite would combine multiple cheeses in elaborate platters at banquets. The poet Horace describes a party featuring cheeses from many different regions, served alongside exotic fruits and fine wines.
Cheese Production Methods in Ancient Rome
The ancient Romans used various techniques to produce the cheeses popular across their empire:
Fresh and Soft Cheeses
- Milk curdled with rennet from animal stomachs or fig sap.
- Curds gently heated and separated from whey.
- Salted and shaped into rounds or drained in baskets or clay pots.
- Some cheeses rolled in herbs and spices for flavor.
Aged Hard Cheeses
- Curds cooked firmer and pressed to remove moisture.
- Molded into large wheels and soaked in brine for salting.
- Aged in ventilated cheese caves for months or years to develop flavor.
- Surfaces scraped and oiled during aging to prevent spoilage.
Many Roman cheeses combined milks from multiple animals. Goat or ewe’s milk was often used along with cow’s milk for its higher fat content.
Roman Influences on Modern Cheesemaking
The ancient Romans helped shape modern cheese production and culture in many ways:
- They spread cheesemaking across their empire, introducing techniques still used today.
- Hard aged cheeses like pecorino sardo remain popular in Italy and beyond.
- The Romans helped develop large-scale cheese production and commercial trade.
- Varieties like grating parmesan evolved from Roman hard cheeses.
- Words like “caseus” and “pecorino” are still used for many cheeses today.
- They established cheese as a central part of the Mediterranean diet and culture.
So next time you enjoy a nice pecorino, asiago or gourmet goat cheese, remember you have the ancient Romans to thank for helping invent and spread the joys of cheese!
Conclusion
In conclusion, cheese was an integral part of both the diet and culture of ancient Rome. While many different varieties were consumed, noble Romans showed a preference for aged hard cheeses like pecorino, smoked cheeses, and complex soft cheeses from goats and sheep. Cheese was not just a food but figured prominently in the empire’s economy, art and rituals. The Roman tradition of cheesemaking helped shape many cheeses still enjoyed throughout Europe today.