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Chi avrebbe mai pensato che il più antico formaggio mai arrivato fino a noi è stato cagliato in Egitto, circa 3200 anni fa, ai tempi dei faraoni? È quanto emerge da uno studio condotto dalle Università di Catania e del Cairo, che ha inoltre confermato l’origine ovina-caprina-bovina del latte utilizzato per la produzione del cacio.
La massa solidificata biancastra è stata rinvenuta all’interno di un’anfora a Saqqara, a sud del Cairo, durante gli scavi della tomba di un alto funzionario di Tebe, in carica durante i regni di Seti I (1290-1279 a.C.) e di Ramses II (1279-1213 a.C.).
La scoperta ha permesso di precisare ulteriormente il periodo di sviluppo della produzione casearia lungo la Valle del Nilo e determinare con ancora più accuratezza le abitudini socio-economiche e culturali di quella civiltà.
ATS/MarGù
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