The dying art of making Tibetan yak cheese

Feb 13, 2019

In China’s Qinghai province, Tibetan farmers and nomads are still relying on a traditional source of nutrition and protein for survival: yak milk.

Zeji, a Tibetan farmer, takes us through her daily routine of milking and herding yaks, and producing Tibetan cheese in an old-school way that’s quickly becoming a dying art.

TibetChina's ethnic minorities


Written by: Dolly Li and Clarissa Wei

Voiceover by: Joel Roche

Shot and Produced by: Ryan Chang and Joyce Siu

Edited by: Hanley Chu

Mastered by: Joel Roche