Evidence suggests humans have been making cheese for over 9,000 years, with fermentation playing a crucial role in dairy consumption, especially for those who are lactose intolerant. Interestingly, while lactose intolerance was the norm until about 5,000 years ago, cultures like those in Mongolia have thrived on fermented dairy products, showcasing the power of fermentation in overcoming dietary challenges. The genetic mutation allowing adults to digest milk emerged much later, highlighting the fascinating interplay between food, culture, and genetics.
