Tibetan Yak Cheese Photo Essay
- Jim Leff
Awesome photo essay on yak cheesemaking in Tibet, by Jonathan White (formerly head of Egg Farm Dairy) via link below.
Speaking of which, do any Tibetan restaurants actually serve yak meat?
The two times I've been to Tibetan joints here in NYC, I was disappointed that I had to eat incredibly overrated momos instead of some delicious stewed yak. Is the wish-granting beast available in America, or will Lhasan eateries continue to foist second-class meats like lamb and chicken upon us? Can D'Artagnan come to the rescue?
This is really an inspiring project--thanks so much for sharing it. I admire Jonathon's compassion and humanity for sharing his stellar skills--I hope for great success of the project. Please keep us updated.