Cheese was produced during the biblical era even without understanding the role of microbiotics in the process of its production. G’vina is mentioned only once in the Old Testament and is not mentioned at all in the New Testament.
“Have you not poured me out like milk, and curdled me like cheese?”
There is no information about the kinds of biblical cheeses, but it’s possible that there was more than one kind if we assume that the same bacteria were prevalent during that era. In our modern time there are numerous kinds of cheeses. If you visit Israel and taste the delightful cheeses that are offered there, it’s doubtful that you’ll ever stop yearning to eat it after you return. Cottage cheese, for example, will not mean the same after you taste this award-winning product.
Here are a few names of the general kinds of cheeses in Hebrew: g’vi•na tze•hu•ba (yellow cheeses); g’vi•na ra•ka (soft cheeses); g’vi•na le•va•na (white cheeses); g’vi•nat tzon (goat cheeses).