World’s Oldest Cheese Discovered on 3,600-Year-Old Mummies

Ancient Discovery in China’s Tarim Basin

Scientists have identified the world’s oldest known cheese on the heads and necks of mummies buried in China’s Tarim Basin. Originally discovered two decades ago at the Xiaohe Cemetery, this mysterious white substance has now been confirmed through DNA analysis as kefir cheese.

Unraveling the Mystery of Ancient Dairy

This ancient cheese, dating back 3,600 years, was made from cow and goat milk using kefir grains—a mix of bacteria and yeast that ferment milk into cheese, similar to how sourdough fermentation works. The findings were published in the journal Cell.

The cheese contained probiotic bacteria and fungi, including Lactobacillus kefiranofaciens and Pichia kudriavzevii, both of which are still found in modern kefir products.

Significance of the Discovery

Paleontologist Qiaomei Fu, a senior researcher at the Chinese Academy of Sciences, emphasized that food preservation over thousands of years is rare, making this find invaluable. Studying this ancient cheese provides crucial insights into the diet, culture, and food technology of early civilizations.

Evolution of Probiotic Bacteria Over Millennia

Research suggests that kefir culture has been continuously maintained in Northwestern China’s Xinjiang region since the Bronze Age. By analyzing bacterial genes, scientists have traced the evolution of probiotic strains over 3,600 years, shedding light on ancient fermentation techniques and their long-term impact on human diets.

The Role of Fermented Foods in Ancient Diets

Fermented foods contain up to 10,000 times more beneficial microbes than fresh foods. These microbes, including Lactobacillus acidophilus, are known to support gut health, boost the immune system, and reduce inflammation.

Historical records indicate that milk fermentation began between 6000 and 4000 BCE in India, while cheese production in the Mediterranean dates back about 7,000 years. However, due to the poor preservation of dairy products, much remains unknown about the evolution of these ancient food-processing methods.

The discovery of the world’s oldest cheese offers a fascinating glimpse into early human dietary practices, the role of probiotics in ancient nutrition, and the enduring nature of fermentation as a food preservation technique.