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      "utf8": "the earliest Neolithic farmers \nliving in the Fertile Crescent"
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      "utf8": "The rise of agriculture led to \ndomesticated sheep and goats,"
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    "segs": [ {
      "utf8": "which ancient farmers harvested for milk."
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    "segs": [ {
      "utf8": "But when left in warm conditions \nfor several hours,"
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      "utf8": "that fresh milk began to sour."
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      "utf8": "Its lactic acids caused proteins to \ncoagulate, binding into soft clumps."
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      "utf8": "Upon discovering this \nstrange transformation,"
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      "utf8": "the farmers drained the remaining liquid –"
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    "segs": [ {
      "utf8": "later named whey –"
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      "utf8": "and found the yellowish globs could be \neaten fresh as a soft, spreadable meal."
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    "segs": [ {
      "utf8": "These clumps, or curds, became \nthe building blocks of cheese,"
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    "segs": [ {
      "utf8": "which would eventually be aged, pressed, \nripened, and whizzed"
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      "utf8": "into a diverse cornucopia \nof dairy delights."
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      "utf8": "Milk was rich with essential proteins, \nfats, and minerals."
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      "utf8": "But it also contained high \nquantities of lactose –"
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    "segs": [ {
      "utf8": "a sugar which is difficult to process for \nmany ancient and modern stomachs."
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    "segs": [ {
      "utf8": "Cheese, however, could provide all of \nmilk’s advantages with much less lactose."
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      "utf8": "And since it could be preserved \nand stockpiled,"
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    "segs": [ {
      "utf8": "these essential nutrients could be eaten"
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  }, {
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    "segs": [ {
      "utf8": "throughout scarce famines \nand long winters."
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    "segs": [ {
      "utf8": "Some 7th millennium BCE pottery fragments \nfound in Turkey"
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    "segs": [ {
      "utf8": "still contain telltale residues of \nthe cheese and butter they held."
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      "utf8": "By the end of the Bronze Age,"
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    "segs": [ {
      "utf8": "throughout the eastern Mediterranean."
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      "utf8": "In the densely populated city-states of \nMesopotamia,"
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      "utf8": "cheese became a staple \nof culinary and religious life."
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    "segs": [ {
      "utf8": "includes administrative records \nof cheese quotas,"
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    "segs": [ {
      "utf8": "listing a variety of cheeses for different\nrituals and populations"
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    "segs": [ {
      "utf8": "across Mesopotamia."
    } ]
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    "segs": [ {
      "utf8": "Records from nearby civilizations \nin Turkey also reference rennet."
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    "segs": [ {
      "utf8": "This animal byproduct, produced in the\nstomachs of certain mammals,"
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    "segs": [ {
      "utf8": "can accelerate and control coagulation."
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      "utf8": "Eventually this sophisticated cheesemaking\ntool spread around the globe,"
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    "segs": [ {
      "utf8": "giving way to a wide variety of new, \nharder cheeses."
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      "utf8": "And though some conservative food \ncultures rejected the dairy delicacy,"
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    "segs": [ {
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    "segs": [ {
      "utf8": "Nomadic Mongolians used yaks’ milk to\ncreate hard, sundried wedges of Byaslag."
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    "segs": [ {
      "utf8": "Egyptians enjoyed goats’ milk cottage \ncheese, straining the whey with reed mats."
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      "utf8": "such as lemon juice, vinegar, or yogurt"
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    "segs": [ {
      "utf8": "and then hung to dry into loafs of paneer."
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    "segs": [ {
      "utf8": "or simply fried as a \nquick vegetarian dish."
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    "segs": [ {
      "utf8": "The Greeks produced bricks of salty brined\nfeta cheese,"
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    "segs": [ {
      "utf8": "alongside a harder variety similar to \ntoday’s pecorino romano."
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      "utf8": "This grating cheese was produced in Sicily"
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      "utf8": "and used in dishes all across the \nMediterranean."
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      "utf8": "became an essential ration"
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    "segs": [ {
      "utf8": "for the nearly 500,000 soldiers guarding\nthe vast borders of the Roman Empire."
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      "utf8": "And when the Western Roman \nEmpire collapsed,"
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    "segs": [ {
      "utf8": "in the manors that dotted the medieval\nEuropean countryside."
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    "segs": [ {
      "utf8": "medieval monks experimented endlessly \nwith different types of milk,"
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    "segs": [ {
      "utf8": "Parmesan, Roquefort, Munster \nand several Swiss types"
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  }, {
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    "segs": [ {
      "utf8": "were all refined and perfected \nby these cheesemaking clergymen."
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      "utf8": "In the Alps, Swiss cheesemaking was\nparticularly successful –"
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    "segs": [ {
      "utf8": "producing a myriad of cow’s milk cheeses."
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    "segs": [ {
      "utf8": "Alpine cheese from the Gruyere region of\nSwitzerland had become so profitable"
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    "segs": [ {
      "utf8": "that a neighboring state invaded the \nGruyere highlands"
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      "utf8": "to take control of the growing \ncheese trade."
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      "utf8": "Cheese remained popular through \nthe Renaissance,"
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    "segs": [ {
      "utf8": "and the Industrial Revolution took \nproduction out of the monastery"
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  }, {
    "tStartMs": 292977,
    "dDurationMs": 1610,
    "segs": [ {
      "utf8": "and into machinery."
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    "segs": [ {
      "utf8": "Today, the world produces roughly \n22 billion kilograms of cheese a year,"
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      "utf8": "shipped and consumed around the globe."
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    "segs": [ {
      "utf8": "But 10,000 years after its invention,"
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    "segs": [ {
      "utf8": "local farms are still following in the \nfootsteps of their Neolithic ancestors,"
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