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.