Mongolia
Herd of long-haired yaks grazing on a Mongolian mountain pasture, black and white

Khentii and Tuv, Mongolia

Yak milk cheese from Khentii, recorded with the herder family, the pasture and the ageing shelf.

Herder families in Khentii and Tuv churn yak milk into cheese in summer camps. We record each batch's herder family, pasture and ageing shelf, so a buyer knows where the milk grazed and how long the cheese aged.

Ask about your campAgeing shelf

Wheels on the ageing shelf

YD-3101

Khentii 4, family Bayar

Churned
YD-3107

Tuv 2, pasture Tsenkher

Aged 6 months
YD-3114

Khentii 8, family Gantulga

Sold
YD-3120

Tuv 5, pasture Bayanzurkh

Churned

Three facts on every batch

Before a wheel leaves the camp, three lines are filled in and signed.

Herder family
Each batch names the herder family and the summer camp it came from.
Pasture record
The pasture area and the grazing season are written on the batch.
Milk test
A milk-type test confirms the cheese is yak milk, and the result is kept on the line.
Stacked wheels and wedges of aged cheese on a market stall

Aged on a named shelf

Every wheel keeps the herder family, the pasture and the shelf where it aged. A buyer in Ulaanbaatar or abroad reads the ageing dates before the cheese is cut.

A summer of milk, a winter of ageing

  1. June to AugustGrazeYaks graze the named pasture in summer.
  2. CampChurnMilk is churned into cheese and the batch is dated.
  3. Months on the shelfAgeThe cheese is placed on the ageing shelf and the time is logged.
  4. MarketSellThe batch is sold with its record code.