World’s oldest cheese found with Bronze Age mummies in China

Kefir production involves a symbiotic community of microorganisms. The preservation of cheese over the millennia shows that these fermented foods were highly resistant to external contaminants, thanks to the presence of beneficial bacteria and fungi.

The discovery also helps to understand cultural interactions between different peoples. Traces of goat and cattle DNA in the cheese show that the milk used for kefir came from multiple sources, linking the dietary practices of people in Xinjiang to other parts of Asia and Europe.

Furthermore, cheese reveals how humans dealt with food intolerances. Milk fermentation, which reduces lactose levels, was an effective strategy to enable the consumption of dairy products by populations that, genetically, were lactose intolerant.

This archaeological find highlights the importance of fermentation in the evolution of the human diet. By extending the shelf life of milk and easing its digestion, the fermentation technique played a crucial role in the survival and health of ancient civilizations.

Archaeological enigmas

The Tarim Basin mummies are one of Asia’s greatest archaeological enigmas. Dating to around 2000 BC, these mummies were found in Xiaohe Cemetery in the 1990s, with “Western” physical appearance and woolen clothing.