Tibetan Yak Cheese Celebration in NYC May 19

Pin it button big

It's been pretty cheesy around here lately. We just can't help ourselves when it comes to cheese.

So how could we resist annoucing the fact that the Slow Food Foundation for Biodiversity and the Trace Foundation are planning a celebratory week to discover the cheese of Tibet, made from Yak's milk from high up on the Qinghai-Tibetan Plateau?

The week kicks off with an opening reception this Friday, May 19 from 6pm - 8pm at the Latse Contemporary Tibetan Cultural Library. Jigme Gyaltsen, a Tibetan monk working with the project, will share the story behind the Presidium while attendees taste Tibetan Yak cheese with imported wines from Italy.

For more information on this event and others throughout the week, visit www.latse.org.

You Might Also Like

Promoted Stories

Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.