Science
Primary Reaction
Lactose fermentation
Sensory Profile
Wine Analogy
Similar aromatic complexity to a Swiss Fendant wine
Coffee Analogy
Fermented brightness akin to Ethiopian Yirgacheffe natural process
Perfume Analogy
Evokes Annick Goutal's 'Eau du Ciel' with its high-altitude freshness
Culinary Applications
Tibetan Chhurpi CheeseMustang ValleyPrimary fermentation agent for hard cheese aged in yak skin
Mongolian Kumis Ice CreamAltai MountainsSecondary fermentation creating effervescent texture
Bhutanese Butter Tea FoamParo ValleyStabilizing agent for salted tea espumas