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Global Spread witnessed a transformative period in the history of cheese during the 19th and 20th centuries. As transportation networks expanded and technology advanced, cheese production diversified and spread across continents. Innovations such as pasteurization and industrial cheese-making techniques enabled mass production, facilitating the distribution of cheese worldwide. Iconic varieties like cheddar, Roquefort, and Parmesan found their way from local specialties to international markets, enriching culinary traditions and palates globally. Through trade routes and cultural exchanges, cheese became emblematic of regional identities while transcending borders, contributing to the globalization of food culture. From the European heartlands to the Americas and beyond, Global Spread chronicles the evolution of cheese-making techniques, taste preferences, and cultural significance, shaping the gastronomic landscape of nations and fostering a shared appreciation for this versatile dairy product.