Yak Cheese (Hard/Soft)
Yak block cheese, a fusion of Himalayan treasures and Swiss technology
Description
Cheese made from the milk of yaks living in Nepal's alpine regions (3000m+). Unlike the traditional 'Chhurpi' mentioned earlier, this is a Western-style large round 'hard aged block cheese (close to Gruyère)' started in Nepal in the 1950s with Swiss technical aid. Hugely popular among Kathmandu tourists and wealthy locals.
Restaurants serving Yak Cheese (Hard/Soft)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Yak milk
- Rennet(Coagulating enzyme)
- Salt
Instructions
- [Typical Uses]
- [Straight as a Snack]: Slice aged yak block cheese thinly and eat straight as a companion to wine, beer, or Raksi (Nepali shochu).
- [Sandwich]: Eat sandwiched in bread.
- [Cooking Topping]: Grate over pasta or soup.
Learn more Spice, substitutes, tips
Key spices
None(Rich yak milk depth and aged amino acid umami are the stars)
Substitutes at Japanese supermarkets
Substitute with Swiss 'Gruyère cheese' or Italian 'Pecorino cheese (sheep milk)'
Pairing
Wine / Nepali Beer (Everest etc.) / Raksi
Trivia
Began in 1952 when a Swiss dairy expert visited Nepal and built Western-style cheese factories to utilize surplus yak milk. Now 'Himalayan Yak Cheese' is heavily sold in Kathmandu supermarkets as a premium specialty (souvenir) Nepal boasts to the world.
Eating tips & etiquette
Very rich, with a slightly nutty roasted aroma and a 'faint wildness (animal depth)' unique to yaks raised on wild grass. Tastiest eaten straight.
Allergen
Dairy