Neolithic Ceramics Unveil Cheese-Making and Lactose Intolerance Solutions.

Analysis of neolithic pottery shards from Poland shows that people were making cheese as far back as 9,000 years ago, potentially to circumvent lactose intolerance. The presence of dairy protein casein from cows, goats, and sheep suggests that they were making a kind of La Tur long before most other forms of modern food production ever reached the continent. Today, people who are lactose intolerant can still eat well-aged cheeses, owing to the removal of lactose both during the cheese-making and aging process.