Yak Cheese Jonathan White is a master cheesemaker. He went to Tibet to teach Tibetans how to make yak's milk into cheese that Americans would like, so they'd have something to export. Until White's visit, they only made one kind of cheese, which was very grainy and unappealing to American tastes. White had to use their technology (like pasteurizing with yak dung-fueled fire stoves). According to White, the Tibetans don't much like the new cheese, but they're making enough money to support 500 families.