It's probably safe to say that yak cheese won't be the next big thing on cheese boards at haute cuisine restaurants in Europe and the United States. While the rarity of it is appealing, getting in a consistent supply would prove difficult; it's not easy to find even in Hong Kong, which is relatively close to the Tibetan producers in western and southern China. The yak's milk yield is fairly low compared to the cow and much of it is made into the pungent yogurt and butter that makes up part of the traditional Tibetan diet.
The taste of yak cheese is quite sharp, although it won't be a shock to anyone who enjoys eating other strong cheeses such as Roquefort, asiago and parmesan. It can be eaten when young, when it's soft and (relatively) mild, or aged - which is drier, crumblier and better grated over a dish as an accent, rather than featuring as the main ingredient. As with other pungent foods such as durian and Epoisses de Bourgogne cheese, the smell is more powerful than the taste. In the few studies on the properties of yak cheese, scientists say it's healthier than that made from cow's milk, with higher amounts of 'good' fat and omega 3 fatty acids.
