Airag cheese, also called Kumis or Ayrag, or horse milk cheese, is common in Central Asia where the horse is still integral to life in many places. To make airag, a mare is milked during foaling season and the milk left to ferment with an agent such as last season's airag.

It's either suspended next to the ger/yurt entrance so anyone passing can stir it or it's tied to a saddle to achieve the same effect over a day's riding.

The airag is then added to boiled milk to curdle it, filtered through a fabric bag and pressed.The milk can be mildly alcoholic, but it needs to be consumed in enormous quantities to have any noticeable effect.

It can be eaten fresh or dried. The dry variety is a popular snack out on the steppe, softened by soaking it in tea or soup.

Airag cheese is Known for its high vitamin and mineral content and is rich in vitamins A, B, C, and D. Horse milk also has a good calcium to phosphorus ratio, which allows for improved absorption.

More Info: www.cnn.com