The Tibetan plateau is a very special geographic region, hosting a unique ecosystem in the world.

The large majority of this region is still untouched, unspoiled, underdeveloped, and preserved in its pristine state.

The domestic yak of the Tibetan people is a life-line of their subsistence. Due in part to the isolation and lack of transportation, the intrinsic value of yak has never been fully explored.

Isolated by mountains, Langdu in Shangri-La is in one of the precious areas of untouched beauty in China.

The yaks roam on pristine mountainsides, as high as 4, 500 meters above sea level, where spring of clear water flow through hills of wild flowers and indigenous herbs. The terrain varies greatly, steep mountains are neighbored by plateaus of meadows. The few inhabitants are largely nomadic herders and their flocks.

Shangri-La Premier and Geza Gold Cheese, made of yak milk, comes from the Mei Xiang Cheese Factory which was founded in 2004. Located in Langdu village of Tibetan Autonomous Region, the factory produces dairy products unique to this region.

Fresh yak milk comes from villages herding yaks at elevations as high as 4, 500 meters above sea level. The factory provides a stable outlet for yak milk to increase the value and economic productivity of yak herding.

Our advisor Professor Ranee May is a cheese expert from USA and has taught for 24 years at the University of Wisconsin, River Falls, a leading institute of dairy research. She specialize in cheesemaking techniques and operates a dairy manufacturing processing plant. Since 2002, she has lead us in developing recipes using local conditions and international standards to highlight the uniqueness of yak milk.

Several studies have shown that yak milk is an excellent nutritional resources as it contains more proteins, calcium and minerals such as iron, phosphorous, magnesirm and zinc than mile from cows. Yak milk has also an agreeable flavor and abundant amino-acid.