Description
Mongolian air‑drying of yak cheese, known as aaruul, involves exposing curd to ambient conditions (20–30 °C, 30–50 % RH) for 7–10 days, during which moisture loss, proteolysis, and lipid oxidation drive flavor development while preventing spoilage.
Technical
During drying, water evaporates from the curd, lowering moisture from ~70 % to <10 %. Proteolytic enzymes continue to cleave casein and whey proteins, generating free amino acids and peptides that contribute to the characteristic nutty and tangy flavor. Concurrently, lipids undergo oxidation, producing volatile aldehydes that add depth to the aroma profile.
Science
Primary Reaction
Moisture evaporation, proteolysis, lipid oxidation
Sensory Profile
Aroma ()
nuttyearthyslightly sweetdrymild
Origin & History
Civilization
Mongolian nomads
Era