By Julie Kleeman and Yeshi Jampa
Tibetans were among the first Asians to make use of dairy products, and their cheeses are quite unique. There is some soft curd, made from buttermilk, which resembles cottage cheese, but most Tibetan cheeses are hard. The hardest type is made using solidified yoghurt, and other hard cheeses are made using the curds produced by boiling buttermilk. However, as none of them are made commercially, they are hard to come by outside the region.
Cheese is a staple of the Tibetan diet, and T