DISCLAIMER: This article is not suitable for people with lactose intolerance. If you are likely to shit yourself at the mere mention of a dairy product, we suggest you close this tab and instead elect to read something less likely to make you nauseous, like Naked News Network.
Humble Beginnings
Dairy has been a cornerstone of Vdaran culinary history ever since around 9500 BCE, around 500-1000 years after mainlanders in nearby Anatolia first domesticated goats and cattle. It took a wee while longer for the farmers and shepherds to figure out what exactly to do with the white liquid that emerged, at least beyond drinking it, but eventually they accidentally discovered that milk, when stored too long, would curdle into cheese, thus bringing about a new era for those poor, cheese-less sods. Once word got around the islands that there was such a thing as Πυριατή (cheese), the ancient Vdarans went absolutely wild, grating it into wine, eating it on its own, or eating it with leaves and berries. While archaeological evidence has been somewhat slim in this area, written anecdotes from historians such as Herodotus and Cytorissos have shown that ancient Vdaran cheesemongers often wrapped their cheeses with goat stomachs to retain freshness, with the dish τυλιγμένο γάλα (wrapped milk) being a variant of this wherein farmers would bite through the fleshy stomach into the cheesy goodness, instead of taking the time to untie it. Similar variants exist today, but with significantly better hygienic processes. Intriguingly, ancient Vdaran dietary habits shunned butter, preferring other carbohydrate lubricants such as olive oil. Butter was deemed as a barbaric foodstuff from the northern Hellenic regions, and thus used to insult Thracians and Macedonians whenever their merchants arrived in the Chania port. Evidence of this was found by archaeologists in an ancient graveyard a few miles south of Chania, where a tombstone was inscribed with “Here lies Phancis of Rodos. A fine tradesman, chronic masturbator, and worst of all a butter-muncher, Phancis tried and failed to bring his inferior milk products to these fine islands.” The earliest-known forms of cheeses in Vdara resembled the popular feta cheese, being crumbly and tangy, but accounts from 3000 BCE suggest that by then Vdarans had figured out how to produce softer, more spreadable cheeses – perfect on a wee bit of bread. Over the next few millennia, hard cheeses also became popularised, as did cow’s milk (albeit sheep and goat milk remained preferred by the majority of Vdarans), and it is said that in the ninth century, a feudal lord in Valletta was murdered by the island’s cheesemongers for trying to ban the production of a certain hard cheese, Κεφαλοτύρι (Kefalotiri), which remains popular today.
Venetian Influence
Sometime in the twelfth century, a Venetian merchant sampled a piece of cheese, considering it so good that he immediately proposed that the Doge of Venice try it. Upon tasting the cheese, the Doge decided that such cheesemaking ability had to be incorporated into the Venetian mercantilist republic, thus beginning the Venetian invasion and occupation of Vdara. This, of course, is merely an old wives’ tale which has been passed down across generations, but we like to believe that there’s at least a small element of truth to it. Nevertheless, cheese became an important component of Venetian Vdara’s economy, with Vdaran cheese being exported across the Mediterranean and Adriatic. In return, cheesemongers were introduced to mainland European cheeses and cheesemaking techniques, particularly those with greater percentages of cow’s milk. Side note: absolutely no idea how we’ve managed to go this long without mentioning yoghurt, but this too was enjoyed by Venetian occupiers, particularly with honey. Anyways, these influences resonate today, with spices and other ingredients introduced during this time period still prevalent in modern Vdaran cheese production. While everything was progressing smoothly, the Ottoman Empire, presumably jealous that Vdarans had stolen their cheese-making thunder (or, well, simply expanding their territory for the sake of empire), captured Vdara from the Venetians, bringing about a new era for dairy in Vdara…
Ottoman Influence
Welcome to the fifteenth century! As it just so happened, the creation of the Eyalet (Turkish for ‘province’) of Vdara enabled them to have their own Sultan, who was just a little baby sultan compared to the big boy sultan in Constantinople. However, even better fortunes were to come for the new Ottoman province, as it turned out that mainland Ottoman people went fucking crazy for goat’s cheese. Like, utterly mental. They won’t tell you about the Cheese Riots of 1582, but trust me when I tell you that these were real. This was caused by a declaration from Sultan Ömar Al-Rumanat stating that Vdara’s very own crumbly, tangy cheese could only be exported to Constantinople and beyond under the name ‘beyaz peynir’, which caused Vdaran cheesemongers to go on strike. The loss of supply of Vdara’s finest goat's cheese caused mass hysteria among Ottoman cheese enthusiasts, and many were killed in their quest to bring about a return of Vdaran goat’s cheese. In the end, Ömar Al-Rumanat relented, only to die two years later, leading to his nickname as Ömar the Cheese Thief. His successor, Haşim II Al-Rumanat, suggested that Vdaran cultural traditions not be violated for fear of further cheese riots, and such a mistake was never made again. Thus, the Vdaran Eyalet thrived on cheese exports to the Constantinople market and beyond, with many of the great city’s artisanal cheesemakers honing their craft in Chania, Irakleio, and other Vdaran cheese hubs. Indeed, records show that the Constantinople market’s most popular cheese at times was ‘Hanya peyniri’, literally ‘cheese from Chania’, known for its distinct nutty taste and bite, as well as the patterns created by the drying process. It was during this time that some cheesemakers began to carve ornate patterns into these cheeses, which further cemented Vdara’s place in the world as a cheese hub for peasantry, royalty, and everyone in between. Benevolent Ottoman rule allowed Vdara to thrive economically, and by the seventeenth century, nearly a third of Vdaran agricultural production was cheese-based. Not just dairy, but cheese. Frankly, the fact it was possible to have such a simple product become a keystone of a nation’s economy was astounding, so much so that Crete was nicknamed ‘cheese island’ by historians of the era. As the nineteenth century began, a shake-up of power significantly weakened Vdara’s positive position within the Ottoman Empire, with harsh levies being (unjustly) placed on Vdaran cheesemongers. With profits dwindling and the once-mighty empire somewhat on its knees, the nation’s people had only a few options on the table: wait for a mighty foreign power to once more occupy them into their colonial empire, tough it out with the Ottomans, or go it alone for the first time in seven centuries.
Dairy in a Liberated Vdara
The choice was obvious. A free Vdara emerged, finally done with suckling the teat of foreign powers (or, rather, BEING the teat for two empires), and ready to take its cheese to the world. One problem: the milk was still killing people. Oh, does that come as a shock? We didn’t mention the milk killing people? That seems like a pretty big omission! Why didn’t we mention the milk killing people? Well, reader, that was just a thing milk could do. The milky goodness we enjoy today – and indeed, which was widely enjoyed across the world despite this – was rife with bacteria, and could easily lead to the spread of diseases such as tuberculosis and milkmania. If you are unfamiliar with the latter, don’t worry, such a thing seems to be unique with Vdaran goat’s milk, and likely comes from the Cretan and Cypriot fauna (which gets munched by goats) occasionally containing bacterial hallucinogens which cause the brain to go berzerk. Come to think of it, this could be why the Ottomans and Venetians went so crazy for our goat’s milk... Nevertheless, the introduction of pasteurisation by a very clever man meant that foreigners no longer had to worry about being drugged by our tasty goat, sheep, and cow milk, and Vdaran dairy once more began to take the world by storm. Once the twentieth century rolled around, Vdaran cheesemongers were stealing and repurposing recipes from around the world like it was nobody’s business, including the now-staple cheese for many of the nation’s cheese enthusiasts – graviera. Sounds a bit like ‘gruyere’, right? Correct! We stole it. Completely ripped it off, except because it's made with Vdaran milk we can pass it off as our own. Folk absolutely love it, apart from those in the nation it was stolen from, who claim graviera to be a ‘vastly inferior product’ to the ‘real thing’. Naturally, they are talking out of their arse, as it has been previously established that Vdaran cheesemakers are really, really good at what they do – and for good reason. Much like the Scots, even if we didn’t inherently create something first, Vdarans are very quick to perfect someone else’s rudimentary creation, give it a much better name, and publicise themselves to the world as the true inventors and purveyors. Some people may frown upon that, to which many would likely respond ‘git gud’. You simply must bow down to our cheesy might. You’re probably eating Vdaran cheese right now, aren’t you? I see the piece of feta in your hand. Didn’t anybody tell you it was rude to eat while you read, in case you get greasy little feta bits on the pages?
The Modern Day
Naturally, societal industrialisation and a general shift away from agricultural habits has meant that cheesemongery is no longer as profitable or desirable as it once was, having become more of a familial thing passed down from generation to generation. Vdaran diaspora across the multiverse continue to be the best at making cheese, with modern-day Istanbul and Venice still retaining large numbers of Vdaran cheese shops. Enough about cheese, though. There’s far more to dairy than just cheese, something the Vdaran government of the 1950s stressed in its much-mocked ‘Program for Economic Growth and Prosperity’. You see, with agriculture decreasing in importance as an economic sector, and many farmers and their families having moved into the nation’s cities to take advantage of the rapid industrialisation, dairy production was down 26% from 20 years prior, which left many fearing for the future of Vdaran dairy dominance. In response, the government included a secret project in its program which was, somehow, going to drastically increase milk production without affecting the number of milk-producing animals (cows, sheep, goats). Prior crop modification experiments had lacked the desired results, but a mental scientist by the name of Panayiotis Mikoulis, with his degree in biochemistry, had proposed a crazy plan which, should it succeed, would result in absurdly large levels of milk being produced from only a minor change to the cattle stock. Was it ethical? Debatable. Was it successful? Also debatable. Dr. Mikoulis’ masterplan was to cross-breed the native Orinis Kritis cow, which is well-suited to Crete’s mountainous terrain, with the South Newlandian Fatboy cow, known for its ability to produce vast quantities of milk. Despite the fact that Dr. Mikoulis was previously banned from South Newlandia for suggesting the affront to nature which was the ‘Elliecow’ – you can probably guess which animals he wanted to crossbreed – he managed to get some Fatboys imported, and the science began. Deeming these new breeds as the ‘Vdaran Micowlis’, early attempts failed miserably as they were unable to adapt to both the Vdaran climate and terrain. Further attempts eventually generated a Micowlis which could withstand such conditions, but which produced pitifully small amounts of milk. Several more attempts and affronts to nature later, the first successful Micowlis was born, named Persephone. Initially retained as a secret until such effects could be replicated, Persephone the Cow appeared to be the solution to the nation’s dairy problem – she could produce milk like nobody’s business, thriving in the conditions. This excited Dr. Mikoulis so much that he immediately got to work trying to do similar things to sheep and goats, declaring himself “God of Dairy”. Unfortunately for the God of Dairy, a government whistleblower disgusted by Mikoulis’ experiments elected to leak his plans to eco-terrorist organisation Φύλακες της Φύσης (Nature’s Guardians), who responded in kind by sending death threats to Dr. Mikoulis, smashing up his laboratory, and kidnapping Persephone. Dr. Mikoulis swiftly fled the country to pastures unknown, and Nature’s Guardians leaked Persephone’s existence to the press as part of an exposé on some of the insane things that the Vdaran government of the time were doing. Thus, the Micowlis project ended as an abject failure, and the government resigned as a result. Persephone herself would go on to live a long and prosperous life in a normal farm, winning ‘Cow of the Year’ five consecutive times. There were rumours that a similar project was successfully completed in West Vdara, but with Mikoulis’ whereabouts unknown, as well as the very limited flow of information to leave the separatist hermit state, such rumours are unfounded.
Modern Problems
The modern-day Vdaran dairy industry faces a variety of challenges, not least the continued reduction of its influence in the agricultural sector. The largest dairy conglomerate in the nation, VDairy, has gone on record to say that without drastic action, the dairy sector could be completely eviscerated by 2050, and that the nation will be entirely dependent on foreign cheeses and milks. Such claims have been rubbished by scientists who actually know what they’re talking about, but it is true that the sector is far smaller than it used to be, and continues to decrease in size and influence. Quite intriguingly, a farmer from Agios Nikolaos, seeking to take advantage of the ‘raw milk’ craze which swept right-wing circles during the Beaning period, began to sell milk of dubious legality – that is, milk which almost certainly causes milkmania, but labelled as ‘not fit for human consumption’ because right-wingers cannot read due to woke – to great success. Shockingly, the milk which was pasteurised in order to avoid killing people started to kill the people that drink it, and hospitalised thousands of idiotic raw milk enthusiasts who simply wanted to ‘own the libs by drinking the milk they don’t want you to drink’. These are the same people who didn’t want to be vaccinated for a preventable disease, but were perfectly happy to give themselves diseases and hallucinations. Work is underway in order to introduce legislation which prevents the sale of raw milk entirely, but farmer pressure groups, seeing the economic benefits of The Milk That Kills You, have responded by blocking roads in Chania in tandem with right-wingers. If you think this is stupid, you’re just a clueless leftie who doesn’t believe humans can make their own decisions without a nanny state staring down on them. Let the people die, I say. Natural selection is criminally underused, after all. Very Aristotelian.
Modern Solutions
We’re selling The Milk That Kills You. That’s right, we’re circumventing all logic and regulations in order to bring this product to you, the consumer. Even better, we’re selling The Cheese That Kills You and The Yoghurt That Kills You, just what the world needs. You best believe we’re milking this for all its worth, for as long as we can, until the bureaucrats and regulators come crashing down hard with the iron fist of safety. Tired of the state of the world? Drink The Milk That Kills You. Ostracised by your loved ones? Your friends? Your pets? Drink The Milk That Kills You. Forced to read an RP which is an affront to this forum? Drink The Milk That Kills You. We’re marketing The Milk That Kills You as both a ‘fuck you’ to stick it to the big man, Daddy Woke himself, and prove that you’re a big strong boy who can drink his own milk… and a tool to get away from responsibilities. For what it’s worth, The Milk That Kills You will not always kill you. It’s merely a disclaimer in case it does. Most of the time, it simply causes nausea, lucid dreams, and horrible, horrible hallucinations. If that isn’t enticing enough for you, what is? What, normal milk? Seriously? Ugh, there’s no pleasing some of you people…
We hope you’ve enjoyed this hotly anticipated, not-so-brief history and overview of Vdaran dairy. We know fine well that you’ve been looking forward to this all day, given how much interest there is in Vdaran milk, cheese, and yoghurt. Disappointingly, the next news to emerge from Vdara will likely be football-based. If this vexes you, do not hesitate to contact, and the Vdaran Daily Dairy Fairy will wave her magic wand and place further information in your inbox. Otherwise, we hope the next instalment of Markos' Misadventures brings you joy. Peace out, cheese chums.

















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. I hope that for the next World Cup we will be put into a less competitive group 







