A Professional Cheese-Maker Looks at Dairy in the Roman World

Wim van Broekhoven brings antiquity to life as a re-enactor and enthusiast of experimental archaeology. With a passion for ancient crafts, and especially dairy products, he demonstrates how the Romans made milk, cheese, and butter. With more than 25 years of practical experience as a professional cheesemaker, he is uniquely qualified to combine knowledge on this subject into inspiring stories and practical demonstrations.

Wim has recently published the book Caseus aeternum est (“Cheese is eternal”), in which he explores the role of dairy products and cheesemaking in the Roman world through both historical research and practical experimentation.

Milk, as the basis for a great variety of different products, has been part of the human diet for centuries. In all their simplicity, dairy products can be found on almost every table. Yet although dairy was consumed long before Roman times, and will undoubtedly continue to be consumed long after, we should not underestimate the impact that Roman influence across Europe had on our eating habits, especially regarding dairy products.

At the same time, it is precisely the great diversity of products and production methods that makes it tempting to draw broad conclusions without having a solid understanding of the many possibilities involved.

The book is currently available in Dutch, and Wim is now looking for an English publisher/author to make the work accessible to a wider international audience.