Agriculture / Article / Dairying / Europe / ILRIComms / Nutrition / Pastoralism

Europe’s ‘milk revolution’: First Neolithic cheese-making, then a genetic mutation allowing lactose persistence

Oscypek, a ‘must taste’ when visiting Polish mountains, is the most famous cheese in Poland today; it is made from salted sheep milk, smoked and formed in traditional wooden forms (photo credit: Tom Karas/PolishFoodInfo.com). In 2011, Mélanie Roffet-Salque, a geochemist at the University of Bristol, UK, found signatures of abundant milk fats — evidence that early farmers, … Continue reading