In the history of human nutrition, fermentation plays an existential role. Its preserving power is still utilized and appreciated today. Its ability to make food suitable for enjoyable consumption is often underestimated. It is likely not an overinterpretation to understand the fermentation of milk into sour dairy products and cheese as the actual driving force behind the domestication of cattle. The first breeders could not tolerate fresh milk due to lactose after adolescence. Only when bacteria metabolize lactose into lactic acid do safe and universally digestible dairy products emerge, which are beneficial for health. Undoubtedly, this is a driving force of human development. "Milk and Cheese" was the working title of Journal Culinaire No. 18 for spring 2014. It quickly became clear that.