The Carterfone decision

For many years, the Bell System (AT&T) maintained a monopoly on the use of its phone lines, allowing only Bell-supplied devices to be attached to its network. Before 1968, AT&T maintained a monopoly on what devices could be electrically connected to its phone lines. This led to a market for 103A-compatible modems that were mechanically connected to the phone, through the handset, known as acoustically coupled modems. Particularly common models from the 1970s were the Novation CAT and the Anderson-Jacobson, spun off from an in-house project at Stanford Research Institute (now SRI International). Hush-a-Phone v. FCC was a seminal ruling in United States telecommunications law decided by the DC Circuit Court of Appeals on November 8, 1956. The District Court found that it was within the FCC's authority to regulate the terms of use of AT&T's equipment. Subsequently, the FCC examiner found that as long as the device was not physically attached it would not threaten to degenerate the system. Later, in the Carterfone decision of 1968, the FCC passed a rule setting stringent AT&T-designed tests for electronically coupling a device to the phone lines. AT&T's tests were complex, making electronically coupled modems expensive,^{[citation needed]} so acoustically coupled modems remained common into the early 1980s.
In December 1972, Vadic introduced the VA3400. This device was remarkable because it provided full duplex operation at 1,200 bit/s over the dial network, using methods similar to those of the 103A in that it used different frequency bands for transmit and receive. In November 1976, AT&T introduced the 212A modem to compete with Vadic. It was similar in design to Vadic's model, but used the lower frequency set for transmission. It was also possible to use the 212A with a 103A modem at 300 bit/s. According to Vadic, the change in frequency assignments made the 212 intentionally incompatible with acoustic coupling, thereby locking out many potential modem manufacturers. In 1977, Vadic responded with the VA3467 triple modem, an answer-only modem sold to computer center operators that supported Vadic's 1,200-bit/s mode, AT&T's 212A mode, and 103A operation.

Modem

A modem (modulator-demodulator) is a device that modulates an analog carrier signal to encode digital information, and also demodulates such a carrier signal to decode the transmitted information. The goal is to produce a signal that can be transmitted easily and decoded to reproduce the original digital data. Modems can be used over any means of transmitting analog signals, from light emitting diodes to radio. The most familiar example is a voice band modem that turns the digital data of a personal computer into modulated electrical signals in the voice frequency range of a telephone channel. These signals can be transmitted over telephone lines and demodulated by another modem at the receiver side to recover the digital data.

Modems are generally classified by the amount of data they can send in a given unit of time, usually expressed in bits per second (bit/s, or bps), or bytes per second (B/s). Modems can alternatively be classified by their symbol rate, measured in baud. The baud unit denotes symbols per second, or the number of times per second the modem sends a new signal. For example, the ITU V.21 standard used audio frequency shift keying, that is to say, tones of different frequencies, with two possible frequencies corresponding to two distinct symbols (or one bit per symbol), to carry 300 bits per second using 300 baud. By contrast, the original ITU V.22 standard, which was able to transmit and receive four distinct symbols (two bits per symbol), handled 1,200 bit/s by sending 600 symbols per second (600 baud) using phase shift keying.

Modern era Cheese

Until its modern spread along with European culture, cheese was nearly unheard of in oriental cultures, in the pre-Columbian Americas, and only had limited use in sub-Mediterranean Africa, mainly being widespread and popular only in Europe, the Middle East and areas influenced by those cultures. But with the spread, first of European imperialism, and later of Euro-American culture and food, cheese has gradually become known and increasingly popular worldwide, though still rarely considered a part of local ethnic cuisines outside Europe, the Middle East, and the Americas.

The first factory for the industrial production of cheese opened in Switzerland in 1815, but it was in the United States where large-scale production first found real success. Credit usually goes to Jesse Williams, a dairy farmer from Rome, New York, who in 1851 started making cheese in an assembly-line fashion using the milk from neighboring farms. Within decades hundreds of such dairy associations existed.

The 1860s saw the beginnings of mass-produced rennet, and by the turn of the century scientists were producing pure microbial cultures. Before then, bacteria in cheesemaking had come from the environment or from recycling an earlier batch's whey; the pure cultures meant a more standardized cheese could be produced.
Factory-made cheese overtook traditional cheesemaking in the World War II era, and factories have been the source of most cheese in America and Europe ever since. Today, Americans buy more processed cheese than "real", factory-made or not.

Post-Roman Europe

As Romanized populations encountered unfamiliar newly-settled neighbors, bringing their own cheese-making traditions, their own flocks and their own unrelated words for cheese, cheeses in Europe diversified further, with various locales developing their own distinctive traditions and products. As long-distance trade collapsed, only travelers would encounter unfamiliar cheeses: Charlemagne's first encounter with a white cheese that had an edible rind forms one of the constructed anecdotes of Notker's Life of the Emperor. The British Cheese Board claims that Britain has approximately 700 distinct local cheeses; France and Italy have perhaps 400 each. (A French proverb holds there is a different French cheese for every day of the year, and Charles de Gaulle once asked "how can you govern a country in which there are 246 kinds of cheese?") Still, the advancement of the cheese art in Europe was slow during the centuries after Rome's fall. Many cheeses today were first recorded in the late Middle Ages or after— cheeses like Cheddar around 1500 CE, Parmesan in 1597, Gouda in 1697, and Camembert in 1791.
In 1546, The Proverbs of John Heywood claimed "the moon is made of a greene cheese." (Greene may refer here not to the color, as many now think, but to being new or unaged.) Variations on this sentiment were long repeated and NASA exploited this myth for an April Fools' Day spoof announcement in 2006.