What it is
Iceland's Viking-era strained cultured dairy — technically a fresh cheese, eaten like yogurt, protein-dense from the straining.
Why your biology objects
Live cultures plus whey-straining concentrate it to ~11g protein per 100g with most of the lactose fermented or drained away — fermented, ancestral, whole-food dairy. The footnote is the same as yogurt: sweetened versions are dessert.