Make cheese yourself: rediscover ancient traditions in Edesheim!

Make cheese yourself: rediscover ancient traditions in Edesheim!

The fascination for cheese is deeply rooted in history. On July 5, 2025, there is a special opportunity to experience the art of cheese matters. An event will take place from 10:00 a.m. to 2:30 p.m. in the parish center Edesheim, which addresses the traditional cheese production according to biblical standards. Under the guidance of the experienced cheese Barbara Kuhn and Walburga Wintergerst, the Bible representative in the diocese of Speyer, not only the participants are brought closer to the manual skill, but also explored the deeper connection between faith, life and enjoyment. A small cheese tasting rounds off the day. The costs for participation amount to 20 euros, with a registration deadline on May 15, 2025, such as Bistum-speyer.de

cheese is not only a food, but also a cultural heritage of many countries. The roots of cheese production go back to the Stone Age when dairy products became accessible to mankind for the first time. The Sumerers already documented various methods of cheese production over 4,000 years ago. A distinction between sweet and acidity still shapes the variety of cheeses: from Gouda to cream cheese to hard cheeses. The development and distribution of knowledge over cheese production was of great importance for centuries-not least through nomads and wars that enabled the exchange of techniques and recipes, such as cheesino.de illustrated.

The variety of cheese production

cheese production is an art form that is practiced worldwide in different varieties. In Europe, the craft is considered a center with an almost endless selection of techniques and tastes. France, known for varieties such as Brie and Roquefort, refines cheese by controlled maturation, while Italy with Mozzarella and Parmesan not only offers traditional but also modern manufacturing processes. Cheese production has also gained diversity in the United States. The Monterey Jack, originally developed by Spanish colonists, shows how cultural influences can shape the cheese landscape. The manual cheese production in small dairies increases and represents a return to traditional practices that focus on quality and taste. This is illustrated by the kaesemachen.de as another important source.

The event in July not only preserves the tradition of cheese matters, but also created the opportunity to gain practical access to this valuable art. Independent cheese production is more than a hobby; It opens the gateway to centuries -old traditions and techniques that have been passed on from generation to generation. In addition, it promotes awareness of food and its origin - a valuable experience in a time when sustainability is becoming increasingly important.