Yak cheese is the healthy option
A Canadian study concludes that cheese made from the milk of Yaks is far healthier than other sorts of cheese.
Mamun Or-Rashid at the University of Guelph, Ontario, Canada, and colleagues compared the fatty-acid content of cheese made from a Nepalese yak’s milk and a standard Canadian cheddar. They found the yak cheese had a lower overall fat content and, compared with cow’s milk cheese, contained much higher levels of heart-healthy “good fats” such as conjugated linoleic acid (CLA) and omega-3 fatty acids
Diary farmers may be interested to know that the study also found the Yaks’ more natural diet played a part in their better quality cheese.
