Le fromage du club de semaine

We recently received a question from a reader of The Jumbled Encephalon Noodle Salad blog:

Q.: "What is 'homme qui apprécie le fromage'?"

A.: That is French for "man who appreciates cheese."

Which segues nicely into the next quasi-educational foray of the Jumbled Encephalon Education Service: The Jumbled Encephalon Société D'Appréciation De Fromage (or Cheese Appreciation Society). Or, the Cheese-of-the-Week Club. Each week, we'll learn about a different cheese. All sorts of cheese: hard, soft cheese, ripe cheese, raw milk cheese, goat cheese, cow cheese, une grande variété de fromage .

And, to get things started, let's go to Tibet and look at - you guessed it - Tibet cheese. According to the folks at cheese.com this semi-hard cheese is made from yak's milk. It is basically sun (or wind) dried yak's milk whey. And, as the people at the Tibetan Cheese Project will tell you, its the wildflowers the yaks munch on (along with the high plateau the cheese is dried on) that makes this cheese so tasty.

I've never tasted this cheese, but I'm guessing it is nothing like Velveeta. Not that there's anything wrong with Velveeta - it makes fine grilled cheese sandwiches.