Scientists have sequenced DNA from 3,600-year-old cheese, the oldest in the archaeological record. The intact cheese was ...

By analyzing the DNA of Bronze Aged cheese, scientists are able to provide insight into how the Xiaohe people lived and their interactions with animals.

A DNA analysis of the cheese samples, she told NBC News in a phone interview Thursday, tells the story of how the Xiaohe people — from what’s now known as Xinjiang — lived and the mammals ...

The genetic profile of the Xiaohe goat was similar to that of goats belonging to ancient Eurasian steppe people, meaning the Xiaohe may have learned animal husbandry and cheese-making from them.

Scientists have sequenced DNA from 3,600-year-old cheese, the oldest in the archaeological record. The intact cheese was found with mummified remains in China.

“The Xiaohe people would have made cheese in the same manner that traditional producers make kefir cheese today, by using previously made kefir grains (similar to kombucha mother or bread ...

“The Xiaohe people would have made cheese in the same manner that traditional producers make kefir cheese today, by using previously made kefir grains (similar to kombucha mother or bread ...

“The Xiaohe people would have made cheese in the same manner that traditional producers make kefir cheese today, by using previously made kefir grains (similar to kombucha mother or bread ...

The analysis revealed how the Xiaohe people made cheese, showing the way humans harnessed microbes to improve their food and how microbes can be used to track cultural influences through the ages.