The Dying Art of Making Tibetan Cheese

In Qinghai, China, 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. Follow us on Instagram for behind-the-scenes moments: Stay updated on Twitter: Join the conversation on Facebook: Have story ideas? Send them to us at hello@ Written by: Dolly Li and Clarissa Wei Voiced by: Joel Roche Shot and produced by: Ryan Chang and Joyce Siu Edited by: Hanley Chu Mastered by: Joel Roche Music: Audio Network