CHEESE NOTES: I’ve been traveling the past few weeks and have been relishing the opportunity to learn about and experience some extraordinary new places and cultures. No matter where you go, food is at the heart of culture, and cheese often has an important place within that heart. For example… * CHEESE AND NOMADS IN TIBET: it is estimated that between 25 and 40 percent of the Tibetan population is nomadic. For nomads in particular, the portability and longevity of food sources is of particular importance. Through the process of drying, cheese is preserved to last for many months. Some cheeses, like the one you see here, will still be refrigerated, while others require no refrigeration at all. * YAK MILK: milk produced by Dri (female yaks) constitute the vast majority of milk production on the Tibetan Plateau, which has an average elevation of 14,764 feet (4,500 meters) above sea level. Yaks are well-suited to the harsh, high-altitude climate, where their diets consist of alpine grasses, wild herbs and shrubs, and even lichens and mosses in the winter months. * NUTRITIONAL VALUE OF YAK MILK: yak milk has a high fat content of 5-7% (compared to 3-4% in cow milk), and has a 4-5% protein content, compared to about 3.5% for cow’s milk. Its nutritious composition and rich micronutrient profile makes it an excellent food source for life on the plateau. It’s also lower in lactose than cow milk! #cheese #foodie #learnontiktok #travel