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Yak Cheese
HardCow MilkChina, Tibet
Traditional Tibetan cheese made from yak milk (dri milk). Dried in the high-altitude sun and wind until rock-hard. Chewed as a high-energy snack by Tibetan nomads and herders.
Aging Time
14 days – 1 year
- Style
- Hard
- Milk
- Cow
- Origin
- China · Tibet
- Ripening
- ≥ 14 days
Tasting Board
Texture
Very hard, dried, chewy
Flavor
Sharp, tangy, smoky
Nutrition (per 100g)
| Calories | kcal |
| Protein | g |
| Total Fat | g |
| Saturated Fat | g |
| Sodium | mg |
| Calcium | mg |
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