[Script Info]
Title: 
[Events]
Format: Layer, Start, End, Style, Name, MarginL, MarginR, MarginV, Effect, Text
Dialogue: 0,0:00:07.03,0:00:09.59,Default,,0000,0000,0000,,Before empires and royalty,
Dialogue: 0,0:00:09.59,0:00:11.76,Default,,0000,0000,0000,,before pottery and writing,
Dialogue: 0,0:00:11.76,0:00:14.30,Default,,0000,0000,0000,,before metal tools and weapons –
Dialogue: 0,0:00:14.30,0:00:16.09,Default,,0000,0000,0000,,there was cheese.
Dialogue: 0,0:00:16.09,0:00:18.97,Default,,0000,0000,0000,,As early as 8000 BCE,
Dialogue: 0,0:00:18.97,0:00:23.04,Default,,0000,0000,0000,,the earliest Neolithic farmers \Nliving in the Fertile Crescent
Dialogue: 0,0:00:23.04,0:00:25.47,Default,,0000,0000,0000,,began a legacy of cheesemaking
Dialogue: 0,0:00:25.47,0:00:29.18,Default,,0000,0000,0000,,almost as old as civilization itself.
Dialogue: 0,0:00:29.18,0:00:33.20,Default,,0000,0000,0000,,The rise of agriculture led to \Ndomesticated sheep and goats,
Dialogue: 0,0:00:33.20,0:00:36.11,Default,,0000,0000,0000,,which ancient farmers harvested for milk.
Dialogue: 0,0:00:36.11,0:00:39.54,Default,,0000,0000,0000,,But when left in warm conditions \Nfor several hours,
Dialogue: 0,0:00:39.54,0:00:42.16,Default,,0000,0000,0000,,that fresh milk began to sour.
Dialogue: 0,0:00:42.16,0:00:47.74,Default,,0000,0000,0000,,Its lactic acids caused proteins to \Ncoagulate, binding into soft clumps.
Dialogue: 0,0:00:47.74,0:00:50.52,Default,,0000,0000,0000,,Upon discovering this \Nstrange transformation,
Dialogue: 0,0:00:50.52,0:00:53.15,Default,,0000,0000,0000,,the farmers drained the remaining liquid –
Dialogue: 0,0:00:53.15,0:00:54.76,Default,,0000,0000,0000,,later named whey –
Dialogue: 0,0:00:54.76,0:01:01.51,Default,,0000,0000,0000,,and found the yellowish globs could be \Neaten fresh as a soft, spreadable meal.
Dialogue: 0,0:01:01.51,0:01:05.94,Default,,0000,0000,0000,,These clumps, or curds, became \Nthe building blocks of cheese,
Dialogue: 0,0:01:05.94,0:01:10.60,Default,,0000,0000,0000,,which would eventually be aged, pressed, \Nripened, and whizzed
Dialogue: 0,0:01:10.60,0:01:15.12,Default,,0000,0000,0000,,into a diverse cornucopia \Nof dairy delights.
Dialogue: 0,0:01:15.12,0:01:19.73,Default,,0000,0000,0000,,The discovery of cheese gave Neolithic\Npeople an enormous survival advantage.
Dialogue: 0,0:01:19.73,0:01:24.47,Default,,0000,0000,0000,,Milk was rich with essential proteins, \Nfats, and minerals.
Dialogue: 0,0:01:24.47,0:01:28.15,Default,,0000,0000,0000,,But it also contained high \Nquantities of lactose –
Dialogue: 0,0:01:28.15,0:01:33.42,Default,,0000,0000,0000,,a sugar which is difficult to process for \Nmany ancient and modern stomachs.
Dialogue: 0,0:01:33.42,0:01:39.13,Default,,0000,0000,0000,,Cheese, however, could provide all of \Nmilk’s advantages with much less lactose.
Dialogue: 0,0:01:39.13,0:01:42.09,Default,,0000,0000,0000,,And since it could be preserved \Nand stockpiled,
Dialogue: 0,0:01:42.09,0:01:44.48,Default,,0000,0000,0000,,these essential nutrients could be eaten
Dialogue: 0,0:01:44.48,0:01:48.43,Default,,0000,0000,0000,,throughout scarce famines \Nand long winters.
Dialogue: 0,0:01:48.43,0:01:52.56,Default,,0000,0000,0000,,Some 7th millennium BCE pottery fragments \Nfound in Turkey
Dialogue: 0,0:01:52.56,0:01:57.29,Default,,0000,0000,0000,,still contain telltale residues of \Nthe cheese and butter they held.
Dialogue: 0,0:01:57.29,0:01:58.99,Default,,0000,0000,0000,,By the end of the Bronze Age,
Dialogue: 0,0:01:58.99,0:02:02.05,Default,,0000,0000,0000,,cheese was a standard commodity \Nin maritime trade
Dialogue: 0,0:02:02.05,0:02:04.48,Default,,0000,0000,0000,,throughout the eastern Mediterranean.
Dialogue: 0,0:02:04.48,0:02:07.70,Default,,0000,0000,0000,,In the densely populated city-states of \NMesopotamia,
Dialogue: 0,0:02:07.70,0:02:11.25,Default,,0000,0000,0000,,cheese became a staple \Nof culinary and religious life.
Dialogue: 0,0:02:11.25,0:02:13.25,Default,,0000,0000,0000,,Some of the earliest known writing
Dialogue: 0,0:02:13.25,0:02:16.34,Default,,0000,0000,0000,,includes administrative records \Nof cheese quotas,
Dialogue: 0,0:02:16.34,0:02:20.44,Default,,0000,0000,0000,,listing a variety of cheeses for different\Nrituals and populations
Dialogue: 0,0:02:20.44,0:02:22.22,Default,,0000,0000,0000,,across Mesopotamia.
Dialogue: 0,0:02:22.22,0:02:27.34,Default,,0000,0000,0000,,Records from nearby civilizations \Nin Turkey also reference rennet.
Dialogue: 0,0:02:27.34,0:02:31.34,Default,,0000,0000,0000,,This animal byproduct, produced in the\Nstomachs of certain mammals,
Dialogue: 0,0:02:31.34,0:02:35.50,Default,,0000,0000,0000,,can accelerate and control coagulation.
Dialogue: 0,0:02:35.50,0:02:40.22,Default,,0000,0000,0000,,Eventually this sophisticated cheesemaking\Ntool spread around the globe,
Dialogue: 0,0:02:40.22,0:02:44.18,Default,,0000,0000,0000,,giving way to a wide variety of new, \Nharder cheeses.
Dialogue: 0,0:02:44.18,0:02:48.24,Default,,0000,0000,0000,,And though some conservative food \Ncultures rejected the dairy delicacy,
Dialogue: 0,0:02:48.24,0:02:54.10,Default,,0000,0000,0000,,many more embraced cheese, and quickly\Nadded their own local flavors.
Dialogue: 0,0:02:54.10,0:03:00.88,Default,,0000,0000,0000,,Nomadic Mongolians used yaks’ milk to\Ncreate hard, sundried wedges of Byaslag.
Dialogue: 0,0:03:00.88,0:03:07.29,Default,,0000,0000,0000,,Egyptians enjoyed goats’ milk cottage \Ncheese, straining the whey with reed mats.
Dialogue: 0,0:03:07.29,0:03:11.62,Default,,0000,0000,0000,,In South Asia, milk was coagulated with a\Nvariety of food acids,
Dialogue: 0,0:03:11.62,0:03:14.63,Default,,0000,0000,0000,,such as lemon juice, vinegar, or yogurt
Dialogue: 0,0:03:14.63,0:03:18.30,Default,,0000,0000,0000,,and then hung to dry into loafs of paneer.
Dialogue: 0,0:03:18.30,0:03:22.22,Default,,0000,0000,0000,,This soft mild cheese could be added to \Ncurries and sauces,
Dialogue: 0,0:03:22.22,0:03:25.90,Default,,0000,0000,0000,,or simply fried as a \Nquick vegetarian dish.
Dialogue: 0,0:03:25.90,0:03:29.90,Default,,0000,0000,0000,,The Greeks produced bricks of salty brined\Nfeta cheese,
Dialogue: 0,0:03:29.90,0:03:34.56,Default,,0000,0000,0000,,alongside a harder variety similar to \Ntoday’s pecorino romano.
Dialogue: 0,0:03:34.56,0:03:37.18,Default,,0000,0000,0000,,This grating cheese was produced in Sicily
Dialogue: 0,0:03:37.18,0:03:41.16,Default,,0000,0000,0000,,and used in dishes all across the \NMediterranean.
Dialogue: 0,0:03:41.16,0:03:45.30,Default,,0000,0000,0000,,Under Roman rule, “dry cheese” \Nor “caseus aridus,”
Dialogue: 0,0:03:45.30,0:03:46.86,Default,,0000,0000,0000,,became an essential ration
Dialogue: 0,0:03:46.86,0:03:53.40,Default,,0000,0000,0000,,for the nearly 500,000 soldiers guarding\Nthe vast borders of the Roman Empire.
Dialogue: 0,0:03:53.40,0:03:56.24,Default,,0000,0000,0000,,And when the Western Roman \NEmpire collapsed,
Dialogue: 0,0:03:56.24,0:03:58.31,Default,,0000,0000,0000,,cheesemaking continued to evolve
Dialogue: 0,0:03:58.31,0:04:02.39,Default,,0000,0000,0000,,in the manors that dotted the medieval\NEuropean countryside.
Dialogue: 0,0:04:02.39,0:04:06.36,Default,,0000,0000,0000,,In the hundreds of Benedictine monasteries\Nscattered across Europe,
Dialogue: 0,0:04:06.36,0:04:10.87,Default,,0000,0000,0000,,medieval monks experimented endlessly \Nwith different types of milk,
Dialogue: 0,0:04:10.87,0:04:12.22,Default,,0000,0000,0000,,cheesemaking practices,
Dialogue: 0,0:04:12.22,0:04:17.20,Default,,0000,0000,0000,,and aging processes that led to many \Nof today’s popular cheeses.
Dialogue: 0,0:04:17.20,0:04:20.96,Default,,0000,0000,0000,,Parmesan, Roquefort, Munster \Nand several Swiss types
Dialogue: 0,0:04:20.96,0:04:26.08,Default,,0000,0000,0000,,were all refined and perfected \Nby these cheesemaking clergymen.
Dialogue: 0,0:04:26.08,0:04:29.82,Default,,0000,0000,0000,,In the Alps, Swiss cheesemaking was\Nparticularly successful –
Dialogue: 0,0:04:29.82,0:04:32.90,Default,,0000,0000,0000,,producing a myriad of cow’s milk cheeses.
Dialogue: 0,0:04:32.90,0:04:34.74,Default,,0000,0000,0000,,By the end of the 14th century,
Dialogue: 0,0:04:34.74,0:04:39.73,Default,,0000,0000,0000,,Alpine cheese from the Gruyere region of\NSwitzerland had become so profitable
Dialogue: 0,0:04:39.73,0:04:43.10,Default,,0000,0000,0000,,that a neighboring state invaded the \NGruyere highlands
Dialogue: 0,0:04:43.10,0:04:46.51,Default,,0000,0000,0000,,to take control of the growing \Ncheese trade.
Dialogue: 0,0:04:46.51,0:04:49.24,Default,,0000,0000,0000,,Cheese remained popular through \Nthe Renaissance,
Dialogue: 0,0:04:49.24,0:04:52.98,Default,,0000,0000,0000,,and the Industrial Revolution took \Nproduction out of the monastery
Dialogue: 0,0:04:52.98,0:04:54.59,Default,,0000,0000,0000,,and into machinery.
Dialogue: 0,0:04:54.59,0:04:59.65,Default,,0000,0000,0000,,Today, the world produces roughly \N22 billion kilograms of cheese a year,
Dialogue: 0,0:04:59.65,0:05:02.33,Default,,0000,0000,0000,,shipped and consumed around the globe.
Dialogue: 0,0:05:02.33,0:05:05.10,Default,,0000,0000,0000,,But 10,000 years after its invention,
Dialogue: 0,0:05:05.10,0:05:10.38,Default,,0000,0000,0000,,local farms are still following in the \Nfootsteps of their Neolithic ancestors,
Dialogue: 0,0:05:10.38,0:05:14.46,Default,,0000,0000,0000,,hand crafting one of humanity’s \Noldest and favorite foods.