Matsun is a dairy product with a history dating back thousands of years. It has a high biochemical activity and contains live lactic acid bacteria that neutralize the effect of negative bacteria in the body. The Armenian Highlands are considered to be the homeland of Matsun. The word Matsun is based on the root matsun, from which the verbs matsanel, and matsnel are formed, which have the meaning of to stick and thicken. 

The widespread use of dairy products, in particular Matsun, is evidenced by numerous archaeological finds. In ancient times, people left a part of milk for a long time, then that milk turned into “sour milk” – Matsun. And today the method of making Matsun is the same as centuries ago. In Armenia, they also mastered the technique of long-term storage of Matsun.