Short answers, pulled from the story.
Archaeological evidence from Kuyavia, Poland dating to 5500 BCE confirms that cheesemaking was already established by this time. Earlier biological accidents involving milk stored in animal stomachs likely occurred around 8000 BCE when sheep were first domesticated.
Ancient Greek mythology credited the god Aristaeus with the discovery of cheese. Homer's Odyssey also described the Cyclops making and storing sheep's and goats' milk cheese.
The first factory for the industrial production of cheese opened in Switzerland in 1815. Large-scale production found its true success in the United States when Jesse Williams began making cheese in an assembly-line fashion in 1851.
Swiss starter cultures include Propionibacterium freudenreichii which produces propionic acid and carbon dioxide gas bubbles during aging. These gas bubbles create the characteristic holes found in Emmental cheese.
France, Iceland, Finland, Denmark, and Germany were the highest consumers of cheese in 2014. These nations averaged 20 kilograms per person per annum during that year.
It is U.S. law since 1944 that all raw-milk cheeses must be aged at least 60 days. This regulation was implemented to mitigate risks of infectious diseases such as listeriosis and tuberculosis.