Its high nutritional value and ability to last for long periods of time without refrigeration, makes yak cheese ideal for the harsh and remote regions where it is produced. Notably it is also used in traditional medicine for health benefits, such as stomach disorders, high blood pressure, and fatigue.
The unique yak cheese bacterial starter culture, results in a highly active coagulation process, supported by a long ageing period which creates a particularly durable product, well suited to the purpose of creating tasty treats which do not disintegrate. Water is pressed out of the cheese before it is air dried, with small amounts of salt and lime juice used to accelerate coagulation. Cow’s milk is an effective substitute for limited supplies of yak milk, and the use of the same bacterial culture and process creates a similarly beneficial product, high in protein, healthy fats, vitamins1 and minerals2.
Our Yak cheese is made by hand on the Indian side of the Himalayas by farmers with generations of experience in the craft of making the cheese.
Ingredients: 99% cow milk, 1% lime juice / salt
1Vitamin B12: Yak cheese is also a good source of Vitamin B12, which is important for maintaining healthy nerves and blood cells.
2Minerals: Yak cheese is also a good source of minerals such as zinc, magnesium, and phosphorus.