Brand: None listed
Place of Purchase:
Country of Origin: Nepal
Price in New York: $1.99 for what you see here
Milk: Yak buttermilk
Processing: Cook, add acidic fruit juice, press out whey, squish under rocks, smoke over stone oven.
Texture: rock-solid
Color: Red, beige, tan, all over the map with my pieces alone.
Rind: Natural, basket-weave
Aroma: mild dairy
Taste: Strong, sour dairy
Mouth-feel: Ever lick a brick?
Notes: OK, since I started this adventure I have tried cheeses that I did not prefer. Some cheeses I would definitely seek out again, while others I would not. This is the first cheese that I really did not like. I may have been expecting something sweet. Maybe something sour? What I got was a rock that tasted like sour milk. Now, if I was starving in the Himalayas, I would happily suck on this protein brick until it became soft enough to swallow. I might hit it with a hammer first, but I'd eat it to survive. But I wouldn't like it.
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