Cheese Can Be A Treat

Roquefort cheese pairs well with dried fruit. Photo by Marsden Epworth

I learned about cheese in Carol Corry’s adult evening class at Torrington High School last week. I discovered that ancient Egyptians carrying milk in cow stomachs or bladders may have noticed something was going on in there. It soured in the intense desert heat and separated into curds and whey.

“It probably wasn’t all that tasty, but they got used to it,” Corry told her class.

Romans added mold, which gave troops more portable food. “That was an acquired taste, too,” she added.

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.