Article in press :
Dominique Frère, « Ancient Roman cheese-making: the challenge of experimental archaeology », in Mathias C., Viallet C., Bourguignon L. (Eds.), Living Archaeology: Unveiling the Past through Experimental Archaeology. Proceedings of the 6th CONEXP, Sidestone Press, Leiden.

Abstract:
Palaeocheesology or archaeocheesology is a scientific field that does not yet officially exist. Cheese archaeology suffers on the one hand from the conspicuous absence of the main subject of study (the cheese), which, with a few exceptions, cannot be preserved, and on the other from the difficulty of identifying the material relating to its production, storage and preservation (“dairy crockery” or “cheese crockery”). Of course, cheese strainers can represent production markers, but with two restrictions: (1) there may be functional confusion with perforated ceramics (all of which are not cheese strainers) ; (2) they were mostly made of perishable materials (basketry, wood), of which nothing remains. For the Roman world, we have texts that deal directly or indirectly with making methods and mention the types of cheese available in the city of Rome (including Gallic cheeses). Based on the technical information contained in these texts, together with data drawn from the results of biochemical analyses of the contents of Gallic and Roman ceramics, it is possible to propose reconstructions of Gallic and Roman cheeses. As part of a research program funded by la Maison des Sciences de l’Homme de Bretagne, and in collaboration with cheesemaking professionals, I spent three years learning about cheesemaking technology, with one approach aiming at identifying and reproducing the signatures of production methods in order to trace the various manufacturing phases, and another to test preservation and maturing methods.
OpenEdition suggests that you cite this post as follows:
Dominique Frère (March 23, 2025). Ancient Roman cheese-making: the challenge of experimental archaeology. Archaeology of Organic Products. Retrieved June 14, 2025 from https://doi.org/10.58079/13jyt