Yaks are the regarded as “boats in snowland”. They live most of their lives in the extremely clean areas on the Qinghai-Tibet Plateau where the climate is quite harsh. They forage liberally on various plants that favor coldness, darkness and damp, including precious herbs such as aweto, all of which help them improve their immunity, harm-resistance and rapid adaptability. They are so healthy that they can hardly be stricken by illness. According to experts, the higher the animals and plants live, the more conducive they could be to human health. There are no special milk yaks, so yak milk is quite small in quantity. The Dri (female yak) could produce 1 to 2 kilogram milk everyday, only one tenth of that of cow. But the yak milk is quite thick and nutritious, and it is the only milk which could turn into “natural yogurt” by natural fermentation. It is therefore called “milk king”. Research show that yak milk is not only natural, clean and green, but also contains a large amount of vitamins, microelements, Lactoferrins, lysozyme and so on. Particularly, it has rich microelement content such as soluble calcium (1.15 times that of cow milk), iodine, selenium, ferrum (9.8 times that of cow milk) and zinc (3 times that of cow milk). And it contains 1.15 times amino acid, and 1.1times protein of that of cow milk. In addition, it contains something that cow milk doesn’t have –the CLA (conjugated linoleic acid), a polyprotic unsaturated fatty acid, which could fence off tumor, oxidation, atherosclerosis, and diabetes; reduce cholesterin, triacyl glycerol, and low density lipoprotein cholesterin (LDL-C) for human and animal body; increase immunity, and bone marrow density; and help lose weight and improve musculature. To sum up, yak milk is ideal organic food for human health, especially good for children and the elderly. Because of its rich content of protein, it is a suitable material for casein and fermented dairy products such as cheese.
◆Product Quality Mr. White, the American cheese authority, has praised of this precious cheese that “The cheese has a fresh, pleasure fragrance like flower”.
▲Pure and Non-Pollution “Snowland Treasure” cheese is made in natural pastureland at Qinghai Tibetan plateau with an elevation of 4000 meters .
▲ Natural grass and water with mineral nutrition are the daily food of the Yaks.
▲ Yak cheese can be rarely seen. ( low production/extraction) Yak milk producation quantity is less than 1/10 of average milk cow, 1-2kilograms per day.
▲For producing 1kg yak cheese needs at least 8kg fresh Yak milk.
▲Each piece of cheese passes through more than ten production stages, and it made with traditional Tibetan craftwork techniques.
▲ “Snowland Treasure” is made during three months peak season of high quantity milk producing period.
◆Cheese External Mold ——No addiction of fluid coagulate chemicals ‘Snowland Treasure’ external mold has a light but energetic scent, like flowers in nature. The mold is processed by a kind of valuable coarse salt, which is known as ‘tears of Tara’. After the upheaval of Tibetan continent from under the sea, the sea water crystallized into salt. During this process, there is not any addiction of fluid coagulate chemicals. By using dry coarse salt to deal with surface is good to keep dry and avoid the absorption of extra salt. After the oxidation of iron in the salt , the color will turn wonderful yellowish, with some light , clean scent like animals, then the pleasant scent will brings you the flavor of Yak milk.
◆Cheese Tastes 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 flowers’s fragranct taste in your mouth