Here in Kathmandu, cheese is available but imported cheeses are very expensive and its a bit of a gamble whether your expensive imported cheese has had a good journey from its source to your table. I can’t bring myself to shell out over seven dollars for a tub of philadelphia cream cheese.
We are lucky to have an excellent farmers market with cheese producers who sell locally made international cheese at more reasonable prices than the supermarket anyway. And they are very good. However, I don’t always have a Saturday morning free to go to the farmers market to obtain them.
Locally made cheese such as paneer and mozzarella are very reasonably priced and readily available and we have had success buying those. Also on our purchasing list is yak cheese, and I hesitated a little at first, but it has turned out to have a small but relevant role in our fridge. Here’s an introduction:
The verdict? Yaks Cheese is ok. I don’t love it, nor do I hate it. The flavour is pretty bland and it melts with a stringy-ness that reminds me of mozzarella, but without the creaminess. I wouldn’t eat it on crackers because by itself it’s not worth the calories. But in a recipe that uses cheese to bind things together and relies on other flavours to make in shine…its just fine. There you go…Yak’s Cheese…not at all what you expected!