I suppose it would taste a bit like a VERY aged parmesan?

I suppose, Irritable1, that there is some gastronomically-inclined scientist who has given a sample a taste, though i doubt he or she could admit it! I wonder if any taste can remain after so long..? But, I suspect someone will be making a modern recreation soon enough    

I suppose, Irritable1, that there is some gastronomically-inclined scientist who has given a sample a taste, though i doubt he or she could admit it! I wonder if any taste can remain after so long..? But, I suspect someone will be making a modern recreation soon enough    

I suppose it wouldn't. They say even the best of wines die after too much time in the cellar, don't they, and I have friends who found preserves from the 1920s who said they had definitely gone bad. I'd give a lot to find a taste like that, though, to taste something and think This is exactly the same flavor as it was 1000 years ago.

I should research this before starting out, but there are those who are recreating the flavors of olden times based on archaeological studies. A recent find in Scandinavian, from about the 1st century AD, is a pot with traces of spiced wine. The wine came from Italy, and the flavors from the local environment, like birch, etc. Already some entrepreneur vows to recreate it and bring it to market. And about 10 years ago someone was going to bring 'King Tut's Beer' to a bottle near you. I don't know what happened to that project, but scientists had identified every component from traces of beer in the king's tomb, so theoretically it is possible to recreate it.