One of the favorite traditions of the Parthians was cattle breeding. According to reports by Armenian historians, in northeastern Iran and the region of Khorasan (the land where the Parthians emerged from), cattle were bred in large numbers, and milk was produced in abundance. This led the Parthians to acquire special expertise in the production of dairy products, including cheese.
For this reason, one of the finest types of cheese in the ancient world was produced in the Khorasan region, made from cow’s milk. The process of making this cheese involved coating it with a layer of wax, which helped extend its shelf life and preserve its quality. After production, the cheese was stored in cool underground cellars and remained there for at least three years. Some people, who preferred a stronger flavor, kept it for a longer period, with the possibility of storing it for up to ten years.
Consuming this aged cheese with fresh bread was considered one of the most delicious meals of that era. This long-term preservation method not only enhanced the quality and taste of the cheese but also demonstrated the Parthians’ high level of skill in food processing and preservation. Therefore, cheese production and consumption can be regarded as one of the important aspects of Parthian food culture.
In Shahnameh, also known as the Book of Kings by Ferdowsi, Parthian Cheese is also mentioned, and the heroes of Shahnameh (who have historical ties to the Parthian era) consumed this cheese with fresh bread.
References
- Marijan Molé. Culte, mythe et cosmologie dans l’Iran ancien (1963).
- Roman Ghirshman. Iran: From the Earliest Times to the Islamic Conquest (1954).
- Ernst Herzfeld. Iran in the Ancient East (1941).