No cheap yaks

It was a little like walking into a Monty Python sketch. I entered April Gourmet, one of the Western-style groceries I visit when I need something the Chinese stores don’t carry. In front of the deli case was a young woman wearing some sort of traditional garb I didn’t recognize holding a little plate of samples with toothpicks. As I walked past, she said in heavily accented English, “Tibet yak cheese.” Of course I tried some. I think maybe the samples had been sitting around too long, since mine was kind of dried out, but it was a fairly good cheese, with a little bite to it but not too strong. It’s kind of expensive, being an organic specialty item aimed squarely at the affluent market, but I will probably buy it someday. But I have to admit that the phrase “Tibetan yak cheese” just makes me want to giggle.
I picked up a brochure, which helpfully informed me of the following facts:

No addiction of fluid coagulate chemicals.

Yak cheese has an unique modest, clean and smoothy milky taste, and is highly nutrient. Cheese, in itself, has an much more splendid flavour than external mold, and without the flavour of animals. In the beginning, it may taste modest, clean and smoothy. And after around 30s, the mixed flower-flavour begins to spread, and lasts about 120s, at the peak, with a fresh, pleasant, milky sweet and flower’s fragranct taste in your mouth.

Mr. White, the American cheese authority, has praised of this precious cheese that “The cheese has a fresh, pleasure fragrance like flower.”

Its quantity of iron is 9 times of other cheeses, Zinc is 3 times, calcium is 1.5 times.

In addition, it is helpful for loosing weight, adjusting metabolism, improving your immune system, “resisting cancer and oxidation,” adjusting blood pressure and sugar, improving bone density, and preventing and curing diabetes. Dang, maybe I should have bought some. I’m too young to oxidize.

You can visit their website here.