Cheese Intolerance

For generations, the people of Han considered cheese an untouchable delicacy. While their culinary traditions are renowned for bold flavours and inventive dishes, the widespread intolerance to cheese bacteria meant that even the smallest taste could result in severe stomach aches and other gastrointestinal distress. Cheese, for the Hani, was more a curiosity than a culinary option - until recently.  

The Discovery of a Cure

  Everything changed a few months ago when an unexpected discovery in the Tasdale distilleries turned Han’s cheese taboo on its head. Distillers crafting a new variant of their famous Squid Liquor - a potent and unique beverage known for its sharp flavour - found that its chemical properties neutralised the bacteria responsible for Hani cheese intolerance. This revelation came to light when a Hani worker at the distillery tested the liquor’s effects with small samples of cheese and discovered he could eat it without any ill effects.   Word of this breakthrough spread rapidly through Han, sparking a culinary revolution. Families who had avoided cheese for generations now indulged with enthusiasm, pairing Syrgos cheese with Squid Liquor to create an entirely new dining experience. The demand for both cheese and liquor skyrocketed, with merchants from Han scrambling to secure shipments from Syrgos and Tasdale.  

A New Appetite

  The pairing of Syrgos cheese and Tasdale’s Squid Liquor has opened a world of possibilities for Han’s cuisine. The rich, distinctive flavours of the cheese, combined with the bold tang of the liquor, have inspired new dishes and dining traditions. Markets in Han are now bustling with cheese vendors, and restaurants proudly feature Syrgos cheese on their menus, often served with small glasses of Squid Liquor.   The surge in demand has had a ripple effect on Syrgos and Tasdale, with both villages struggling to keep up. Syrgos cheesemakers, enticed by the high prices offered by Hani merchants, have diverted nearly all their production to meet Han’s needs, leaving former clients like LOCA in Bridgeport scrambling for alternatives. Meanwhile, Tasdale’s distilleries have ramped up production of Squid Liquor, and plans are underway to expand their operations to meet the booming market.  

Cultural Impact

  For the people of Han, the discovery has not only revolutionised their diet but also their cultural perception of cheese. What was once seen as a risky indulgence is now celebrated as a symbol of innovation and culinary exploration. Cheese festivals are being planned, and Hani merchants are forging strong trade ties with Syrgos and Tasdale, ensuring a steady flow of this newfound delicacy.