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The Independent: Scientists discover world's oldest cheese buried on mummies

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"Protein analysis performed in Dresden showed the organic material was a cheese made by robust, easily scalable kefir fermentation. Researcher Andrej Shevchenko told USA Today the team collected evidence to suggest skimmed ruminant milk was combined with bacteria and yeast used to make a kefir cheese."

http://www.independent.co.uk/news/sci...

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  1. How did it taste? And was it past its' prime?