Today, we’re going to learn about yak cheese. Oh, you’re not familiar? And you call yourself a cheese lover?
Yak cheese first came to my attention when I read this Grub Street article. A few weeks ago, I finally got to try the fabled dish at Aldo Sohm. Does it count as a true macaroni and cheese? Well, in the “yay” column, it does have pasta and cheese. And in the “nay”: it’s made with fettuccine-like pasta (rather than something more traditional like, say, macaroni) and doesn’t exactly have a cheese sauce base. I’d call it a wash, but for the purpose of this blog, we’re forging ahead.
The taste of the grated yak cheese is very mild, almost like a non-tangy Swiss. While the dish as a whole is certainly more nuanced (there’s truffle in the base of the sauce), I think its closest analogue may be the best plate of buttered noodles and cheese you’ll ever eat. And you can’t go wrong with that.
Aldo Sohm Wine Bar, 151 W. 51st St, 212-554-1143