But it was the Romans who took cheesemaking to the next level.

但正是罗马人将奶酪的制作提高到了一个新的水平。

Swiss cheesemaking was particularly successful – producing a myriad of cow's milk cheeses.

瑞士的奶酪制作也非常成功-生产出了大量的牛奶奶酪。

Munster and several Swiss types were all refined and perfected by these cheesemaking clergymen.

蒙斯特干酪和几种瑞士干酪都是由这些干酪制作的牧师们精炼和完善的。

Rich Romans had a whole separate room in their house, designed just for cheesemaking and storage.

富裕的罗马人房子里有一整个独立的房间，专门用于奶酪的制作和储存。

Records of cheesemaking go back to the 12th century in this region.

该地区的奶酪制作记录可以追溯到 12 世纪。

The land around this village has been at the heart of English cheesemaking since the 15th century.

自 15 世纪以来，这个村庄周围的土地一直是英国奶酪制作的中心。

Legend has it that it was first made in 1791 in the village of Camembert by Marie Harel, a farmer from Normandy, after a priest from Brie shared cheesemaking tips with her.

传说它于 1791 年由诺曼底的一位农民玛丽·哈雷尔 (Marie Harel) 在卡芒贝尔 (Camembert) 村首次制作，当时一位来自布里 (Brie) 的牧师与她分享了奶酪制作技巧。