In a groundbreaking discovery, scientists have unearthed the oldest cheese ever discovered, a 3,600-year-old specimen found in the grave of a Bronze Age individual in northwest China. Buried with mummified remains in the Taklamakan Desert, the cheese, scattered on the heads and necks of the deceased, was likely intended as sustenance for the afterlife.
The discovery, published in the journal *Cell*, reveals that the Xiaohe people, an ancient community inhabiting the Tarim Basin, used fermentation to transform milk into kefir, a type of cheese still made today. This finding sheds light on the early use of fermentation as a method for food preservation and offers a glimpse into the cultural practices of this ancient society.
Led by paleogeneticist Qiaomei Fu at Beijing’s Institute of Vertebrate Paleontology and Paleoanthropology, the research team analyzed DNA from the cheese. They identified genetic material from goat and cattle milk, along with bacteria and fungi essential for fermentation. Notably, the microbes, including *Lactobacillus kefiranofaciens*, are commonly found in modern kefir grains, highlighting the remarkable consistency in cheese-making techniques across millennia.
This research also unveils insights into the evolution of probiotic bacteria. The ancient cheese contained species closely related to a group of bacteria from Tibet, challenging the long-held belief that kefir originated solely in the Caucasus Mountains. This discovery suggests a broader geographical distribution of kefir-making practices than previously thought.
The well-preserved dairy product provides a rare window into the diet and cultural practices of the Xiaohe people. Buried in boat-shaped graves with woven clothing, their mummified remains have fascinated archaeologists for decades. Experts believe fermentation enabled ancient communities to store milk for extended periods and make it more digestible. As noted by Harvard University anthropologist Christina Warinner, while cheesemaking may date back over 9,000 years, this is the oldest intact cheese ever discovered.
This groundbreaking study opens new avenues for using ancient DNA to understand human food production and the role of microbes in shaping early diets. “This is an unprecedented study,” said Fu, highlighting its potential to unravel the history of other fermented foods. The discovery of this ancient cheese not only provides a fascinating glimpse into the past but also underscores the enduring power of fermentation and its role in shaping human culinary traditions.
