Fast forward to the 18th century when industrialization revolutionized cheesemaking once again. Paul Kindstedt, a renowned cheese historian and professor at the University of Vermont, explains that during this era, cheesemaking began to transition from a domestic craft to a commercial industry. The availability of improved technologies such as refrigeration and pasteurization enabled large-scale production and distribution of cheese.
Kindstedt also highlights the significant contribution made by Louis Pasteur to the history of cheese. Pasteur’s discovery of pasteurization, a process that kills harmful bacteria while retaining flavor characteristics, revolutionized food safety. By applying this technique to cheese production, cheesemakers were able to enhance both quality and shelf life.