Himalayan Yak Cheese

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Cheese from the roof of the world.

Yak cheese is a unique western style cheese produced from the milk of a Nak, the female Yak, a hairy bovine endemic to the Himalayas living at altitudes between 10,000 to 17,000 ft. Although close to tomme de Savoie in texture, a semi-firm cow cheese from France, Yak cheese nevertheless has a unique taste of its own.


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Yak Cheese

In 2008, a team of researchers led by a Professor Brian McBride, at the University of Guelph in Ontario, Canada, concluded that Yak Cheese had three times more beneficial omega-3 fatty acids than did cheddar cheese. The researchers noted, though, that the dietary differences between yaks and farm cows may be an explanation: “The results suggest that cheese from yak, grazed on Himalayan alpine pastures, may have a more healthful fatty acid composition compared to cheese manufactured from dairy cattle fed grain-based diets.” [1]

 

[1] Hitti, Miranda. Cheese From Grass-Fed Yaks May Have Better Fatty Acid Profile Than Cheese From Grain-Fed Cows, Study Shows. WebMD Health News. 14 March 2008.