Researchers have made a fascinating discovery by analyzing cheese samples found in 3,600-year-old mummies in the Xinjiang region of China. DNA analysis confirmed that the cheese was produced from cow and goat milk and identified it as kefir, a fermented product that offers new clues about the spread of fermentation techniques across Asia.

Ancient Cheese and Fermentation Technique

The cheese found, considered the oldest preserved in the world, provides valuable information about the dietary practices of ancient Asian civilizations. Kefir, known for its health benefits, was produced with the help of grains that house a combination of bacteria and yeasts responsible for fermentation. The genetic analysis of these microorganisms allowed scientists to trace the dissemination route of the fermentation technique, which is believed to have started in Xinjiang and spread to Tibet and other regions of inland Asia.

Unknown Routes and Cultural Diffusion

The discovery of the cheese in the mummies reveals a previously unknown commercial and cultural route that may have contributed to the dissemination of technologies and knowledge about fermentation on the Asian continent. This exchange solidified kefir as an essential food in the diet of various cultures in the area.

Mystery Surrounding the Presence of Cheese in the Mummies

While the origin of the cheese has been confirmed, the reason it was around the mummies' necks remains a mystery. It is unclear whether the food had a ritual or symbolic function or was part of a specific funerary practice. This question continues to intrigue researchers, who are still investigating the role of this food in the life and death of these ancient populations.

This discovery expands our knowledge of ancient diets and food preservation techniques and reveals cultural connections between different regions of Asia, possibly established much earlier than previously thought.

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Interested in learning more about the world's oldest cheese? Read all the details of this discovery in the full article by National Geographic. Click here to access.