Cheeese

(PHOTO: LEEBOLISH)

If you’re on a diet, cheese tends to be the first item to be immediately off the menu. However, cheese is also one of the best things ever, so any attempts to make it healthier is a-ok with me. Low fat cheddar is a bit grim, low fat mozzarella is ok ish, and low fat laughing cow triangles (never said I was a gourmet) are a handy ingredient for cooking. But now there’s a new alternative we might see cosying up on our cheese shelves soon. Yak cheese.

According to Mamun Or-Rashid (via New Scientist), Yak cheese has less fat overall compared to cow’s milk cheese, and higher levels of so-called good fats such as conjugated linoleic acid (CLA) and omega-3 fatty acids.

Goats cheese is an acquired taste because it tastes undeniably of goat. But for the sake of not forsaking cheese I was prepared to acquire it. And if it means I don’t have to embrace the cheese-free life then I will do the same for chhurpi or bayaslag or any other delicious alternative. There are not that many yak-appropriate pastures in the greater London area so I’m not expecting it to be cheap but I’m keen to give it a go.