Yakking About Nepal’s High-Country Cheese

As a frequent traveler to the high reaches of Nepal, having eaten more yak cheese than I care to recall and having developed a great respect for the distance necessary between the hairy beasts and trekkers, I loved Jonathan White’s article about his version of the product (“Developing a Knack for Yak,” Jan. 23). I’ll bet the Flower of Rajya is quite different than the strong-smelling version sold in the mountains and in Katmandu. I know this cheese too well because a huge container of the stuff got slipped into one of my duffle bags to go on a plane with me. That bag had to be replaced, but the cheese I was served was delicious.

JOYCE TAPPER

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