Bushra Griffith
Yak cheese is a category of cheese made from the milk of yaks. Yak milk has a good fat content for cheese, at about 7%. The milk used for Western-style cheeses can be either dri milk (from female yaks) or milk from chauri (hybrids between yaks and cows). Yak cheese is popular in Himalayan regions like Nepal and Tibet, and there are several varieties, including churtsi, rajya metok, and serkam/dartsi. In Nepal, yak cheese is made by skimming off half the butterfat, then soaking the cheese in brine and curing it outdoors, resulting in a grainy and tangy product.
| Characteristics | Values |
|---|---|
| Name | Churtsi, Rajya Metok, Serkam, Dartsi, Yak Cheddar, Gruyere, Tomme |
| Region | Bhutan, Nepal, Tibet, High Himalayas |
| Fat content | 7% |
| Smell | Animal smell, but very little comes through in the taste |
| Texture | Grainy |
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What You'll Learn
- Yak cheese is made from the milk of female yaks, known as 'dri' in Tibet and 'nak' in Nepal
- Yak cheese is popular in Himalayan regions like Nepal and Tibet
- Yak cheese is also made in Bhutan, where it is known as 'churtsi'
- Yak cheese is the only Western-style cheese available in the US and Europe
- Yak cheese made in Nepal is soaked in brine and cured outdoors in shelters
Yak cheese is made from the milk of female yaks, known as 'dri' in Tibet and 'nak' in Nepal
In Tibet, dairy products can only be made from May to September, when there is enough grass for the yaks to eat to produce milk. In the past, Tibetans and the Nepalese were among the few Asians to make use of dairy products, but they didn't make cheese as we know it today, and they still don't have much of a taste for Western-style cheeses. The cheeses now being made from yak's milk are just for export to Western markets, where they sell as novelty cheeses and command high prices.
There are several different types of yak cheese. Churtsi is a yak cheese made in Bhutan from the milk of a dri (female yak) or a chauri (a cross between a cow and a yak). To make churtsi, a yoghurt called 'dhai' is first churned for butter. The remaining buttermilk is used to make the cheese. Rajya Metok is a mild-tasting Tibetan yak cheese. It has more of an animal smell to it than cheese made from cow's milk, though very little of the smell comes through in the taste. To make Serkam or Dartsi cheese, dri or chauri milk is fermented into a yoghurt called 'dhai', then churned and used as butter.
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Yak cheese is popular in Himalayan regions like Nepal and Tibet
The tradition of making this unique cheese dates back centuries, with yak herders using their animals' milk as a source of sustenance in the harsh Himalayan terrain. The cheese-making process involves fermenting the yak milk and then pressing it into solid blocks, which are aged for several months to develop a distinct flavour profile. In Nepal, half the butterfat is skimmed off the milk to make a harder-style cheese, which is then soaked in brine and cured outdoors in shelters. The cheese ends up grainy and tangy.
In Himalayan culture, yak cheese plays a vital role in various rituals and celebrations. It is often offered as a symbol of hospitality and goodwill to guests and visitors. The unique flavour and texture of yak cheese are deeply rooted in the customs and traditions of the indigenous people, making it a cherished and revered food item in their daily lives. Yak cheese is also a staple in the diets of many Himalayan communities, providing essential nutrients and sustenance throughout the long, cold winters.
Western-style yak cheese is rare, but it is available in the US and Europe. There is a yak cheddar, gruyere and tomme, and it's imported from the High Himalayas by Prairie Sky Ranch. The milk is collected by Himalayan nomads and the cheese is made by a French fromager partnering with Prairie Sky. Prairie Sky also creates domestic yak cheese using the same traditional recipes at their domestic Heritage Yak Dairy located in the Driftless region of SW Wisconsin.
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Yak cheese is also made in Bhutan, where it is known as 'churtsi'
Yak cheese is a category of cheese made from the milk of yaks. It is popular in Himalayan regions like Nepal and Tibet. Yak cheese is also made in Bhutan, where it is known as churtsi. Churtsi is made from the milk of a dri (a female yak) or from a chauri (a cross between a cow and a yak). To make churtsi, a yoghurt called "dhai" is first churned for butter. The remaining buttermilk is then used to make the cheese.
In Nepal, yak cheese is made by skimming off half the butterfat from the milk to make a harder-style cheese. This is then soaked in brine and cured outdoors in shelters. The cheese ends up grainy and tangy.
In Tibet, dairy products can only be made from May to September, when there is enough grass for the yaks to eat to produce milk. One type of Tibetan yak cheese is Rajya Metok, which has a mild taste but a stronger animal smell than cheese made from cow's milk.
Western-style yak cheeses are rare, but they are available in the US and Europe. There is a yak cheddar, gruyere and tomme, imported from the High Himalayas by Prairie Sky Ranch. Prairie Sky also creates domestic yak cheese using the same traditional recipes at their domestic Heritage Yak Dairy in Wisconsin.
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Yak cheese is the only Western-style cheese available in the US and Europe
Yak cheese is a category of cheeses made from the milk of yaks. It is popular in Himalayan regions like Nepal and Tibet, and is also available in the US and Europe. The Western-style cheese is rare, with only a few varieties available, including yak cheddar, gruyere and tomme. The milk used for Western-style yak cheeses can be either dri milk (from female yaks) or milk from chauri (hybrids between yaks and cows).
In Nepal, yak cheese is made by skimming off half the butterfat from the milk to make a harder-style cheese, which is then soaked in brine and cured outdoors in shelters. The cheese ends up grainy and tangy. In Bhutan, a yak cheese called churtsi is made by churning yoghurt to make butter, and using the remaining buttermilk. In Tibet, a mild-tasting yak cheese called Rajya Metok is made, which has a more animal-like smell than cheese made from cow's milk. Another Tibetan yak cheese, Serkam or Dartsi, is made by fermenting dri or chauri milk into yoghurt, then churning it and using it as butter.
The production of yak cheese in Western countries is a recent development, and the milk is collected by Himalayan nomads and made into cheese by a French fromager partnering with Prairie Sky Ranch. Prairie Sky also creates domestic yak cheese using traditional recipes at their domestic Heritage Yak Dairy in Wisconsin.
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Yak cheese made in Nepal is soaked in brine and cured outdoors in shelters
Yak cheese is a category of cheeses made from the milk of yaks. The milk used for Western-style cheeses can be either dri milk (from female yaks) or milk from chauri (hybrids between yaks and cows). Yak cheese made in Nepal has half the butterfat skimmed off the milk to make a harder-style cheese, which is then soaked in brine and cured outdoors in shelters. The cheese ends up grainy and tangy.
The process of making yak cheese in Nepal begins with the collection of milk from yaks. Half of the butterfat is then skimmed off the milk, resulting in a harder-style cheese. The cheese is then soaked in brine, a solution of water and salt, which helps to preserve and flavour the cheese. Finally, the cheese is cured outdoors in shelters, where it is exposed to the elements, including sunlight and fresh air, which further contribute to its unique flavour and texture.
The resulting yak cheese from Nepal has a distinct grainy and tangy character. It is described as having a strong flavour with a hard, salty rind, resembling a classic, hard Swiss cheese. The cheese is formed into thick wheels, each weighing around 20 pounds and valued at up to $200.
Yak cheese production in Nepal has a long history, with the Organic Yak Cheese Production Centre in Kyanjin Gompa being a notable example. The centre is located in a remote Himalayan village, where the high altitude and proximity to the Tibetan border contribute to the unique characteristics of the cheese.
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Frequently asked questions
Yak cheese is a category of cheese made from the milk of yaks. It is popular in Himalayan regions such as Nepal and Tibet.
Yak cheese made in Nepal is hard, grainy and tangy. Rajya Metok, a Tibetan yak cheese, has a mild taste but a stronger animal smell than cheese made from cow's milk.
Yak cheese is available in the US and Europe. It is imported from the High Himalayas by Prairie Sky Ranch.
