rwh86 is correct. That was part of my reasoning. I was thinking aged fermented cheeses not fresh cheeses, which do have more lactose. Aged fermented cheese is

rwh86 is correct. That was part of my reasoning. I was thinking aged fermented cheeses not fresh cheeses, which do have more lactose. Aged fermented cheese is what I was figuring they would have made, because of the lactose issues. These take several months to years to make. I was lumping in higher lactose things like milk, soft unripened cheeses and yogurts together as 'high lactose desperation foods' as arguably, all were likely consumed for the same reasons early on. I would guess the lower lactose fermented cheeses would have been favoured earlier though. Humans have a history of fermentation and the utility of aged cheese is kind of hard to beat as far as such things go regarding fat and calorie content and preservability.