A 3,600-year-old coffin of a young woman excavated in northwestern China contained the oldest cheese ever found, according to a study published in the journal Cell. The cheese, found along the woman’s neck like jewelry, was well-preserved in the dry climate of the Tarim Basin desert. This discovery sheds light on the diet and lifestyle of the Xiaohe people, who were known to be genetically lactose intolerant but consumed dairy before the era of pasteurization and refrigeration. The cheese samples were identified as kefir cheese made from goat and cow milk using kefir grains.
The study also traces the evolution of bacteria strains in cheese samples from three tombs in the Xiaohe Cemetery, showing how the spread of kefir culture took a route from present-day Xinjiang via Tibet to inland Asia. It also revealed that the bacteria strains gained resistance to antibiotics over time, indicating their adaptation to human immune systems. The study highlights the interaction between Bronze Age populations and the evolution of microbial strains due to human activities.
Although kefir cheese was found to still be edible, the lead researcher, Fu Qiaomei, expressed hesitation in trying it. This groundbreaking discovery of the oldest cheese ever found in the Xiaohe Cemetery provides valuable insights into ancient cheese production and consumption practices in East Asia. Additionally, it demonstrates the long history of human interaction with dairy products and their impact on bacterial evolution.
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