Ancient cheese refers to archaeological findings of preserved dairy products, offering a glimpse into human dietary habits and early food preservation methods. These discoveries provide insights into how ancient civilizations sustained themselves and managed food resources. Studying these ancient forms of cheese helps researchers understand the development of agriculture and culinary practices across different cultures.
Earliest Discoveries and Locations
The earliest direct evidence of cheesemaking comes from excavated clay sieves found in various locations, dating back over seven thousand years. In Kujawy, Poland, pottery fragments with fatty milk residue, dating to approximately 7,500 years ago, suggest their use in separating curds from whey. Similar holed pottery shards, hypothesized to be cheese-strainers, were discovered in Urnfield pile-dwellings on Lake Neuchatel in Switzerland, dating to around 8,000 years ago.
Further evidence of ancient cheese was found in Croatia, on the Dalmatian coast, where fatty residues on pottery from Neolithic villages date back over 7,000 years. These findings from the sites of Pokrovnik and Danilo Bitinj indicate cheesemaking in the Mediterranean region, with evidence appearing on vessels from about 5200 BC.
Another significant discovery was made in Egypt, within the Saqqara necropolis, where a 3,200-year-old jar of cheese was unearthed in the tomb of Ptahmes, an Egyptian official. Earlier remains identified as cheese were also found in an Egyptian funeral meal dating to approximately 2900 BC, with visual evidence of cheesemaking depicted in Egyptian tomb murals from around 2000 BC. The oldest preserved remnants of cheese were also identified on mummies in the Xiaohe Cemetery in present-day Xinjiang, China.
Ancient Cheesemaking Techniques
Scientists deduce ancient cheesemaking techniques from chemical analysis of residues, examination of tools, and historical records. The process likely began with the curdling of milk, often facilitated by natural enzymes. One common method involved storing milk in containers made from the stomachs of ruminant animals, where the inherent rennet would cause the milk to coagulate, separating into curds and whey.
Another inferred method involved the salting of curdled milk for preservation, or adding fruit juices to milk to induce curdling through acidity. The earliest cheeses were probably sour and salty, possessing a texture similar to rustic cottage cheese or present-day feta. These initial forms were likely spreadable, resembling ricotta or fromage frais.
After curdling, the curds would be drained, often using porous pottery sieves, as evidenced by the discoveries in Poland and Croatia. This separated fat-rich curds from liquid whey. While the specific type of milk used varied by region, the presence of cattle bones in areas like Poland suggests the use of cow’s milk, alongside milk from sheep and goats.
What Ancient Cheese Reveals
The study of ancient cheese provides significant insights into the lives of early humans. These discoveries illuminate ancient diets, showing how dairy products were integrated into sustenance strategies, particularly as a source of calories, proteins, and minerals. The presence of cheese also points to advanced agricultural practices, including the domestication of milk-producing animals such as sheep, which began approximately 8,000 to 10,000 years ago.
Ancient cheese also reveals early methods of food preservation. Hard, salted cheese was effective for storage and transport, especially in warmer climates, making milk a more stable and portable food source. This ability to preserve milk in a digestible form was beneficial for ancient populations, many of whom were lactose intolerant as adults. The widespread presence of cheesemaking also suggests established trade routes and the exchange of culinary traditions across diverse regions.