"All cheeses worth savouring are cultured." I'm rather fond of a wide variety of fresh cheeses. Paneer, and other sorts of "farmers cheese" and cottage cheese

"All cheeses worth savouring are cultured." I'm rather fond of a wide variety of fresh cheeses. Paneer, and other sorts of "farmers cheese" and cottage cheese are all made with just acid curdling and aren't cultured. Most mozzarella, and many other soft cheeses, can and are made without cultures. I'm not an expert on the subject, by any means, but there's a huge variety of things we call "cheese" and they're made in a pretty wide variety of ways. More importantly might be what kinds of cheeses people were aware of and making back when this note-taker was thinking these thoughts and asking these questions about cheese. Were cultured cheeses common in his region and time? I dunno and the article doesn't reveal it. There have been times and places where "cheese" meant a fresh cheese like paneer or cottage cheese, but probably other times and places when bacterial cultures were involved in all or most cheese production. I suspect the further back we go, the more likely we are to find fresh cheeses being more common than the cultured cheeses since they were simpler to make, but I dunno. The ability to store a hard cheese without refrigeration would have been pretty valuable to pre-industrial society.