BEIJING, CHINA – Buried in the Xiaohe cemetery in the Tarim Basin of northwest China, Bronze Age desert dwellers were recently discovered laying to rest wearing cheese on their heads and necks. Preserved for over 3,600 years in the arid conditions of the Taklamakan Desert, these ancient remains have offered scientists a unique glimpse into the culinary practices of the Xiaohe people.
A breakthrough study published in the journal Cell showcases the analysis of DNA extracted from the ancient cheese, shedding light on how microbes were manipulated by humans to enhance food production. This research unveils a new frontier in ancient DNA studies, allowing scholars to delve deeper into the historical significance of fermented foods and the microbial strains used in their creation.
Investigating the ancient cheese samples, Chinese paleogeneticist Qiaomei Fu and her team identified goat and cattle DNA alongside microbes typical of kefir cheese production. The findings suggest that the Xiaohe people crafted kefir cheese using similar techniques to those employed in modern-day cheesemaking, demonstrating a continuity in culinary traditions that has transcended millennia.
Remarkably, the genetic analysis of the ancient cheese revealed the presence of bacterial and fungal species crucial to the fermentation process, offering insights into the evolution of probiotic bacteria over centuries. These findings challenge previous theories surrounding the origins of kefir cheese, highlighting the diverse cultural influences that have shaped this ancient dairy product.
Furthermore, the study emphasized the importance of microbial commodities being passed down through generations, showcasing how these ancient microbes spread throughout Asia, influencing culinary practices for generations to come. By examining the dairy products found with the mummified remains, researchers are gaining a clearer understanding of ancient human life and their interactions with the world.
Overall, this groundbreaking research not only demonstrates the lasting impact of cheese and dairy production on human civilization but also highlights the remarkable ability of ancient DNA analysis to unlock the secrets of the past. Through the study of culinary artifacts such as the Xiaohe cheese, scientists continue to unravel the complexities of ancient societies, revealing the intricate web of cultural, technological, and gastronomic developments that have shaped human history.