Chinese scientist have uncovered what could be the oldest cheese in the world in a remarkable archaeological find.
Curds Produced from Kefir
The cheese is believed to be dating back approximately 3,600 years.
This groundbreaking discovery was detailed in the journal Cell and reported by SE, offering new insights into ancient food preservation and fermentation techniques that have fascinated researchers and food enthusiasts alike.
The discovery originated around 20 years ago when archaeologists were excavating the Tarim River basin in western China.
During their work, they encountered a mysterious white substance smeared on mummies believed to be between 3,300 and 3,600 years old. Initial chemical tests suggested that this intriguing substance was curds produced from kefir, a popular fermented milk drink known for its probiotic properties.
Tibet Crucial for Early Cheese
The recent research focused on analyzing the DNA of lactic acid bacteria responsible for the fermentation process.
Scientists collected samples from three different tombs and identified the presence of both cow and goat milk. Interestingly, the local population had a unique practice of storing milk from different species in separate containers, which is a significant contrast to the cheese-making methods seen in ancient cultures of the Near East and Greece.
What’s particularly exciting about this discovery is the identification of specific strains of bacteria and yeast, including Lactobacillus kefiranofaciens and Pichia kudriavzevii, which are still recognized today.
Currently, there are two main groups of lactic acid bacteria: one originating from the North Caucasus and another from the Tibetan Plateau.
However, the bacteria found in the Tarim River tombs are closely related to the Tibetan variety. This suggests that Tibet may have been a crucial center for the early production of kefir and cheese.
The implications of this finding extend beyond just culinary history.
It prompts questions about ancient dietary practices and the significance of dairy fermentation in early civilizations. Fermented foods like cheese and kefir not only provided nutrition but also played a vital role in food preservation before modern refrigeration methods existed.
