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Foreigners Keen on Yak Cheese

[WTN-L World Tibet Network News. Published by The Canada Tibet Committee. Issue ID: 00/11/29; November 29, 2000.]

[Xinhua is an official news agency of the People's Republic of China]

XINING, November 29 (Xinhuanet) -- More than 100 foreigners working in Xining, the capital of northwest China's Qinghai Province, were recently invited by local Tibetans to taste the homemade cheese they produce from yak's milk.

"It has natural taste and is as delicious as cheese products in our homeland," the foreigner agreed.

To help local Tibetans produce better cheeses, an American- based foundation sponsored a two-month training program on related technology for Tibetan people from two Tibet autonomous regions in Qinghai.

The most important thing is that these cheese products contain no pollutants as the milk are from yaks in the Qinghai-Tibet Plateau, the foreigners said.

With a variety of tastes from strong to weak, the cheese will enjoy a popular market, especially among foreigners in China, said Renceng Dawa, manager of a food company set up by Tibetan herdsmen.

The company will mainly market the cheese products to foreign people living or working in China, the ethnic trader said.


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