Byaslag is a mild, unripened Mongolian cheese prepared from the milk of yak or cows. Kefir (in place of rennet) is used to separate the milk and form the cheese curds. Once the curds are formed, they are drained and wrapped tightly in a cloth and pressed between wooden boards with a weight. The square blocks of cheese are cut into slices and eaten fresh as a snack or dried hard to be eaten with tea or soup. Byaslag is mostly consumed during travelling or weddings and festivities or is offered as food to visitors.
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