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May 22, 2013 03:00 PM

Nak cheese!

I recently returned from Nepal, and managed to smuggle a kg of nak cheese with me.

It is glorious and I will miss it so much once my supply is gone. It's a hard cheese, similar to pecorino, and it takes some force to cut it. Keeps well unrefrigerated, thankfully.

The taste is rather mild, although as you eat it it does become a bit sharper. The smell is sharp and musty, much stronger than the taste. I like it, but most of my fellow trekkers didn't like the smell but liked the taste.

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  1. OK, you made me look up "nak" and I learned something today.

    From wikipedia:
    "The English word "yak" derives from the Tibetan (Tibetan: གཡག་, Wylie: g.yag), or gyag – in Tibetan this refers only to the male of the species, the female being called a dri or nak. In English, as in most other languages which have borrowed the word, "yak" is usually used for both sexes."

    1 Reply
    1. re: Melanie Wong

      Thanks for looking it up for me. I've noticed that in England they refer to "ewes' milk" cheeses rather than "sheep's milk."