Cheese Intolerance

The culinary traditions of Han have always been marked by a voracious appetite for exceptional food and beverages. However, one culinary delight that has perennially eluded the Hani people is cheese. Due to a widespread intolerance to the bacteria found in cheese, consumption often led to severe gastrointestinal distress, including intense stomachaches and vomiting, deterring its popularity.
Recently, a serendipitous discovery changed everything for the Hani. A few months ago, distillers in Tasdale crafted a new variant of the unique Squid Liquor, renowned for its distinctive flavor. One of the Hani employees at the distillery, curious about the liquor's properties, stumbled upon its remarkable effect: the Squid Liquor neutralised the adverse reactions caused by the cheese bacteria.
Excited by this discovery, he promptly purchased an assortment of cheeses and paired them with bottles of the newly minted Squid Liquor. He sent these packages to his family and friends back in Han, including instructions on how to safely enjoy cheese by consuming it with the liquor. The impact was immediate and profound. Word of this groundbreaking combination spread rapidly throughout Han, igniting a culinary revolution.
Within weeks, the demand for both cheese and Squid Liquor surged to unprecedented levels. The cheesemakers in Syrgos and the distillers in Tasdale were soon overwhelmed with orders. To keep up with the soaring demand from Han, they had to increase their prices and halt all other deliveries, focussing exclusively on fulfilling the burgeoning orders for their newfound exports.
This newfound demand not only bolstered the economies of Syrgos and Tasdale but also introduced the Hani people to a world of flavours previously inaccessible to them, fostering a new appreciation for cheese that was once considered taboo in their culture. The partnership between the cheesemakers and distillers flourished, and plans for expanding production and exploring other culinary pairings are already underway, promising to redefine the dietary landscape in Han.

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Type

Bacterial

Origin

Natural

Cycle

Chronic, Congenital

Rarity

Uncommon