The move was so very long ago that skin pigments have changed to adjust to the lack of sunlight. They have turned a lighter color to absorb more sunlight for the production of vitamin D. These lighter skinned people live in a cold brutal world where vegetables don't grow more than 6 month of the year. They have learned to keep animals for food and can hold fish frozen in the ice for later. Sometimes they dig up tubers in the hard ground. They have also learned that dairy is available through the cold winter months to aid in their survival. We developed a tolerance for it, still it was better for the body in fermented forms like yogurt and cheeses.
I love my cheese. But after many years of being a stay at home mom to six kids, living on one income, money was always tight. So I used to buy cheese (and other conventional foods because I didn't know better) by the price tag rather than the taste. I thought that was well and good, and when I turned primal, cheese wasn't a big deal to me, so I didn't eat that much. Occasionally some sharp cheddar with an apple.
One day while shopping, I turned the corner, passing by the cheese section and a lady was standing there with samples of Parmesan that have been soaked in merlot. It was a revelation. The taste was astounding. That is when I learned that quality matters. The flavor was so strong that I only needed a few bits peeled with a veggie peeler for my ceaser salad. Then I tried a cheddar that was made in a farm in Vermont, another wow moment.
Yes these cheeses are expensive. But you really don't need much to get that satisfied feeling. Making the same amount of cheese last so much longer. So go ahead and have a little cheese, but use it like a condiment, rather than a food group.
