Why Korea Has Little Tradition of Butter and Cheese

Why Korea Has Little Tradition of Butter and Cheese: Historical and Cultural Background

The Misconception: “Korea Does Not Know How to Make Butter and Cheese”

It is often assumed that Korea simply lacks the knowledge or skill to produce butter and cheese in the same way as Europe or the United States. However, this is not a matter of capability, but rather the result of historical, agricultural, and cultural development.

This article explains why dairy-based foods such as butter and cheese did not naturally become part of traditional Korean cuisine.

Joseon Dynasty: Milk Was an Extremely Rare Resource

No Dairy-Centered Livestock System

Cattle were primarily used for labor in agriculture rather than for milk production. Dairy farming as a structured industry did not exist.

Milk Was a Scarce and Limited Food Source

• Consumption was mainly limited to the royal court and a small upper class
• It was used only in restricted forms, such as being mixed into porridge or other combined foods
• Milk was extremely scarce, so there was rarely any surplus to experiment with fermentation or processing in the first place

Because of this, there was no practical environment in which butter or cheese-making techniques could naturally develop.

Early 20th Century to Mid-Century: Interrupted Development

Colonial Period (1910–1945)

During this period, Korea’s agricultural and industrial systems were heavily controlled externally, leaving little room for independent dairy industry development.

Post-War Devastation (1950s)

After the Korean War, the country faced extreme poverty and food shortages.

• Food supply itself was insufficient
• Milk and dairy products were considered luxury items
• Industrial infrastructure was largely destroyed

At this stage, survival took priority over food diversification or processing innovation.

1960s–1970s: The Beginning of Modern Dairy Development

Focus on Basic Nutrition

• Liquid milk production
• Powdered milk supply
• Basic nutritional support for the population

Butter and cheese were not primary targets of development.

The First Cheese Production in Korea: Imsil Cheese

In the 1960s, Belgian priest Father Joseph Didié Steffens introduced goat farming in Imsil, Jeollabuk-do, to help local farmers. Because goat milk was not commercially utilized, he began producing cheese using European techniques.

This became one of the earliest documented cases of natural cheese production in Korea.

Industrial Growth and the Rise of Processed Cheese

Expansion of Dairy Production in the 1970s

• Significant increase in milk production per cow
• Surplus milk began to appear in the market
• Dairy companies started experimenting with cheese production

Adaptation to Local Taste

However, instead of developing traditional aged cheeses, the market shifted toward processed cheese.

• Strong smell and flavor of natural cheese were unfamiliar to the public
• Products were adjusted to match local eating habits
• Cheese became mainly a topping for hamburgers, sandwiches, and pizza

As a result, cheese developed more as a convenience ingredient than a standalone food culture.

Why Korea Did Not Develop a European-Style Cheese Culture

The reason is not a lack of skill, but a combination of structural factors.

• Short history of dairy livestock farming
• Colonial disruption and war
• Food scarcity during industrial recovery
• Rapid adaptation to mass nutrition rather than culinary diversity

These conditions made it difficult for long-aged cheese traditions to naturally emerge.

Modern Situation: Gradual Expansion of Dairy Culture

• Increased import of European cheeses
• Growth of bakery and café culture
• Wider acceptance of butter and specialty cheeses

However, dietary habits and lactose intolerance still influence consumption patterns for some individuals.

Conclusion: Not “Lack of Knowledge,” but Different Historical Path

Korea’s limited traditional butter and cheese culture is not the result of ignorance or inability. It is the outcome of a different historical trajectory shaped by agriculture, war, economic development, and dietary necessity.

Butter and cheese are not just foods—they are products of a long and stable dairy civilization, which developed under very different conditions.