What Cultures Don't Eat Cheese? A Global Look at Dairy-Free Diets

January 6, 2026 •

4 min read

Approximately 65% of the adult human population has a reduced ability to digest lactose after infancy, a primary reason why many cultures don't eat cheese. This culinary avoidance is influenced by a combination of genetics, history, and environmental factors across the globe.

Quick Summary

This article examines the reasons why many cultures, particularly in East Asia, Southeast Asia, and parts of sub-Saharan Africa, have historically consumed little to no cheese, exploring genetic, historical, and agricultural factors.

Key Points

Genetic Factors: High rates of lactose intolerance in many East Asian and sub-Saharan African populations are a primary reason for low cheese consumption.
Historical Context: In cultures like traditional Chinese, dairy was not consumed due to associations with nomadic tribes or agricultural priorities, not simple dislike.
Agricultural Practices: Limited land for pasture and tropical climates in many non-dairy regions made widespread dairy farming and cheese production historically impractical.
Alternative Protein Sources: Cultures that avoid dairy have developed rich cuisines utilizing alternatives like soy products (tofu), nuts, and coconut milk.
Cultural Perception: For those unaccustomed to dairy, the taste and texture of aged or pungent cheeses may be perceived as unpalatable, a factor in preference.
Fermented Dairy Adaptations: Some cultures with low lactose tolerance consume fermented dairy products, which contain less lactose, as an adaptive strategy.
Modern Western Influence: Globalization is driving an increase in cheese consumption in previously non-dairy markets, reflecting evolving tastes and trends.

For a significant portion of the world's population, cheese is not a traditional food. While Western cuisines have celebrated dairy for centuries, many cultures have developed rich culinary traditions without it. The reasons behind these dietary patterns are complex, stemming from a mix of genetic predispositions, historical events, and environmental conditions that have shaped global foodways.

East Asian and Southeast Asian Diets

In many East Asian countries, such as China, Japan, and Korea, dairy has historically been absent from the traditional diet. This pattern is largely driven by a high prevalence of lactose intolerance, with some populations having rates as high as 90-100%. Historical and cultural factors also play a crucial role.

Historical and Cultural Aversion

In traditional Chinese culture, dairy was often associated with nomadic tribes from the fringes of the empire, who were historically viewed as 'barbarians'. The Han Chinese majority, an agricultural society, primarily used cattle for labor rather than dairy, and this cultural association created a long-standing societal distaste for dairy products. While modern Western influence has introduced dairy into some diets, cheese remains a minor part of the cuisine for most of the population.

Limited Livestock and Climate

In many parts of East and Southeast Asia, dense population and agricultural practices focused on crop cultivation, leaving limited land for dairy animal pasture. Furthermore, tropical climates made the storage of dairy products challenging before refrigeration became widespread. Instead, these regions developed sophisticated cuisines based on protein alternatives like soy products.

Diets in Sub-Saharan Africa

Similar to East Asia, many regions in sub-Saharan Africa have very high rates of lactose intolerance, which is the ancestral state for most humans. In countries such as Rwanda, the Democratic Republic of Congo, and Zambia, cheese is not a traditional part of the diet. The consumption of dairy products often occurs through fermented forms, which contain significantly less lactose than fresh milk or cheese, reflecting adaptations to low tolerance.

The Role of Genetics: Lactose Intolerance

The ability to digest lactose into adulthood, known as lactase persistence, is a genetic mutation that spread primarily among Northern European populations with long histories of dairy farming. For a majority of the global population, lactase production naturally decreases after infancy. This genetic factor explains why dairy products are staples in some regions but nearly absent in others.

Alternatives to Cheese

In cultures that don't eat cheese, a rich and varied assortment of alternatives provides creaminess, umami, and texture to dishes.

Soy-based products: Tofu, fermented soy products like miso, and soy milk offer protein and a versatile base for many dishes. Tofu, in particular, can be manipulated to mimic different cheese textures, from firm to soft.
Coconut-based products: Coconut milk and cream are foundational ingredients in many Southeast Asian curries and desserts, providing a rich, creamy texture.
Nut and Seed-based alternatives: Cashew-based cheeses, tahini (sesame paste), and other nut or seed butters are used to create creamy sauces and spreads.
Nutritional yeast: This deactivated yeast is a popular vegan substitute for cheese flavor due to its nutty, savory, and 'cheesy' umami notes.

Cheese Consumption by Region: A Comparison


Feature	Northern Europe	East Asia	Sub-Saharan Africa
Lactose Tolerance	Low prevalence of lactose intolerance (5-15%)	High prevalence of lactose intolerance (70-100%)	High prevalence of lactose intolerance (60-80%)
Historical Context	Long tradition of dairy farming and cheese production	Historically low dairy consumption, often associated with nomadic outsiders	Variable history, with fermented dairy being more common
Agricultural History	Climates suitable for pasture; dairy farming became widespread	Primarily agricultural societies; cows used for labor, not dairy	Less emphasis on dairy production in many regions
Common Protein Sources	Milk, yogurt, meat, and a wide variety of cheeses	Soy products (tofu, miso), seafood, meat	Meat, legumes, and fermented dairy products in some areas

Conclusion

The absence of cheese in certain cultural diets is not a simple matter of taste but a culmination of centuries of genetic evolution, agricultural development, and social perceptions. The high rates of lactose intolerance in populations across East Asia and sub-Saharan Africa, coupled with a lack of historical emphasis on dairy farming, led to the development of sophisticated and flavorful cuisines that rely on a diverse array of non-dairy ingredients. While globalization is increasing the exposure and consumption of cheese in these regions, the traditional culinary heritage remains deeply rooted in dairy-free practices. To understand a culture's food is to understand its history, biology, and environment, and the story of what cultures don't eat cheese is a compelling example of this global diversity.

To learn more about the genetic basis for lactose tolerance, the National Institutes of Health provides excellent resources.

Frequently Asked Questions

Many East Asian populations, including those in China, Japan, and Korea, have very high rates of lactose intolerance, making dairy consumption difficult. Additionally, historical and cultural traditions did not emphasize dairy farming or consumption, with alternative protein sources like soy being more prominent.

No, cheese consumption is not completely absent. Some ethnic minorities in regions like Yunnan, China, have traditions of cheese-making. Furthermore, Western influence has led to an increase in dairy and cheese consumption in modern times, though it is not a traditional food staple.

Paneer, a fresh cheese common in South Asia (including India), is an acid-coagulated curd. Unlike many Western cheeses, it does not use rennet and does not melt when heated. While it is a type of cheese, its properties differ significantly from the aged and processed cheeses found in other cuisines.

Lactase persistence, the genetic trait allowing adults to digest lactose, developed through natural selection in cultures that adopted dairy farming. In other parts of the world, where dairy farming was not practiced or was historically unsuitable, this genetic mutation did not spread, leaving high rates of lactose intolerance as the norm.

Many ingredients are used to achieve creamy textures. These include coconut milk in Southeast Asian cuisines, various soy products like tofu, and nut or seed-based pastes such as tahini in other regions.

Many populations in Central and South America also have high rates of lactose intolerance. While some regions have adopted dairy, especially after European colonization, it is not a traditional part of all indigenous diets.

Modern vegan and dairy-free alternatives have become widely available and include products made from a base of cashews, almonds, coconut oil, and soybeans. For flavoring, nutritional yeast is often used to replicate a 'cheesy' umami taste in sauces and toppings.