1) Canada has the highest rate of MS (Multiple Sclerosis) in north America...
2) MSers aren't supposed to consume bovine fat, which means no beef, and no cheese made from cow's milk. Something about bovine fat triggers attacks... which means they can eat skim-milk cheese, but skim-milk cheese tastes lousy...
3) Canada also has huge stockpiles of powdered skim milk, because Canada manages its milk supply by skimming and powdering the surplus (Americans turn their surplus into cheddar... we turn ours into powdered skim milk... which we give away to poor countries about once every three years when the storage bins start getting full...)
4) The most talented cheese-makers in north America are in Quebec (or so they say...)
Why not get some skilled and creative Quebec cheese-makers (or anyone... there's some good ones in Alberta too...) to experiment with combinations of skim-milk and vegetable (i.e. olive) and/or fish oil (i.e. from sardines, which have the best levels of natural omega-3's) to make new types of cheese that are okay for MSers, but which tastes good.
Hmm... have those agro-researchers in Saskatchewan finished doing that genetic recon work to make it so canola oil has omega-3's and some of the fatty acids found in olive oil? If so, that would be the oil to start with.
Somewhere out there is a strain of yeast that will make delicious cheese out of skim-milk blended whatever kinds of fat/oil are safe for MSers to eat.
By the way... it would be good for white Caucasian males too, because bovine fat is a co-factor in triggering prostate cancer in males from a northwest European heritage.
We need to set up a competition to see who can create the best skim-milk/fish-and/or-vegetable oil cheese.