The archaeological site of Pokrovnik during excavation with the modern village, Dalmatia, Croatia; Examples of pottery types from the Dalmatian Neolithic. Image Credit: Andrew M.T. Moore; McClure et al., 2018

Very mature cheddar: 7,200 years old cheese residue unearthed in the Med

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Hot on the heels of the discovery of 3,200 year-old cheese in an Egyptian tomb, international researchers have discovered evidence of cheese-making in the Mediterranean region that is around 7,200 years old. They found fatty acids on vessels unearthed in Croatian archaeological sites - Pokrovnik and Danilo Bitinj, occupied between 6000 and 4800BCE - suggesting people began making cheese around 2,000 years earlier than we thought. Cheese-making may have helped farming communities expand to northern latitudes, the scientists suggest.

Journal/conference: PLOS ONE

DOI: 10.1371/journal.pone.0202807

Organisation/s: The Pennsylvania State University, USA

Funder: The National Science Foundation, National Geographic Society, Rochester Institute of Technology, The Pennsylvania State University, and the Šibenik City Museum.

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From: PLOS

Earliest Mediterranean cheese production revealed by fat residue on pottery over 7,000 years old

Researchers suggest cheese and other dairy products aided human expansion across Europe

Fatty acids detected on potsherds from Croatian archaeological sites contain evidence of the earliest known cheese production in the Mediterranean region, according to a study published September 5, 2018 in the open-access journal PLOS ONE by Sarah McClure of the Pennsylvania State University and colleagues.

Access to milk and cheese has been linked to the spread of agriculture across Europe starting around 9,000 years ago. But evidence for cheese production in the Mediterranean has, until now, dated back only as far the beginning of the Bronze Age, around 5,000 years ago. In this study, McClure and colleagues analyzed stable carbon isotopes of fatty acids preserved on potsherds from two Neolithic villages on the Dalmatian coast east of the Adriatic Sea and found direct evidence for much earlier production of cheese.

The two villages, Pokrovnik and Danilo Bitinj, were occupied between 6000 and 4800BCE and preserve several types of pottery across that age range. The analysis found evidence of milk, along with meat and fish, throughout this period and evidence of cheese starting around 5200BCE. The residents of these villages appear to have used specific pottery types for the production of different foods, with cheese residue being most common on rhyta and sieves.

These data indicate that cheese was established in the Mediterranean by 7,200 years ago when fermented dairy products, being easily storable and relatively low in lactose content, would have been an important source of nutrition for all ages in early farming populations. The authors thus suggest that cheese production and associated ceramic technology were key factors aiding the expansion of early farmers into northern and central Europe.

McClure adds: "This research presents the first evidence of cheese production through identified stages of dairy fermentation in functionally specific vessels in the Mediterranean region over 7000 years ago. We suggest that milk and cheese production among Europe’s early farmers reduced infant mortality and helped stimulate demographic shifts that propelled farming communities to expand to northern latitudes."

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