Cheese

As early as 8000 BCE, the earliest Neolithic farmers living in the Fertile Crescent began a legacy of cheese-making almost as old as civilization itself. The rise of agriculture led to domesticated sheep and goats, which ancient farmers harvested for milk. But when left in warm conditions for several hours, that fresh milk began to sour. Its lactic acids caused proteins to coagulate, binding into soft clumps. Upon discovering this strange transformation, the farmers drained the remaining liquid later named whey and found the yellowish globs could be eaten fresh as a soft, spreadable meal. These clumps, or curds, became the building blocks of cheese, which would eventually be aged, pressed, ripened, and whizzed into a diverse cornucopia of dairy delights. The discovery of cheese gave Neolithic people an enormous survival advantage. Milk was rich with essential proteins, fats, and minerals. But it also contained high quantities of lactose a sugar which is difficult to process for many ancient and modern stomachs. Cheese however, could provide all of milk's advantages with much less lactose. And since it could be preserved and stockpiled, these essential nutrients could be eaten throughout scarce famines and long winters.