Came across an Archeology magazine the other day/.In it was an article about a site they were working on that had found artifacts that seemed to be for cheese making .They then found bits of cheese chemicals within some pottery- it was acheese makiong operation. It was Seven Thousand years old !!The thought was that most Europeans were lactose intolerant at that time .The cheese making removed most of it so cheese was then a good food souce !

Today the cheese with the lowest amount [essentially none] is that stuff from Parma

Simple dishes like 3 or 4 year old cheddar from England for melted cheese sandwich to Junior's cheesecake from NYC. What's your favorite !

As I understand animal stomach were recognized early on as handy containers to carry store liquids.

Natural stomach juices plus some bacteria/mold or some such mixed with that funny white liquid that young animals drank from their mother and one has the basis for cheese.