Himalayan Yak Cheese is a hard, aged cheese made from the milk of yaks, which are hairy cattle that live in the Himalayan mountains. It is a traditional food of the people of Nepal, Bhutan, and Tibet, and has been made for centuries. The cheese is made by boiling yak milk and then adding a starter culture. The curds are then separated from the whey and pressed into molds. The cheese is then aged for several months, or even years, until it is hard and dry. Himalayan Yak Cheese has a strong, nutty flavor and a slightly smoky aroma. It is often eaten on its own as a snack, or grated and used in cooking. It is also a popular ingredient in Tibetan butter tea.