Traditional Mongolian Cheese: Techniques, Types, and Culture

Cheese might not be the first thing that comes to mind when thinking about Mongolia, but it has a rich tradition rooted deeply in the country’s nomadic lifestyle. Unlike Western varieties, traditional Mongolian cheese is distinctive both in taste and preparation methods.

Mongolia’s harsh climate necessitates unique preservation techniques, making its cheeses exceptionally durable and resilient even under extreme conditions.

Exploring these age-old practices reveals much about Mongolian ingenuity, culture, and culinary arts.

Traditional Cheese-Making Techniques

The process of making traditional Mongolian cheese is a testament to the resourcefulness and adaptability of the nomadic herders. It begins with the milking of livestock, primarily cows, yaks, goats, and sheep. The milk is then boiled to ensure it is safe for consumption and to prepare it for the next stages of cheese-making. This boiling process is crucial as it helps in separating the curds from the whey, a fundamental step in cheese production.

Once the milk has been boiled, it is left to cool slightly before a natural souring agent, often a piece of previously made cheese, is added. This agent acts as a starter culture, promoting the fermentation process. The mixture is then left to sit in a warm place, allowing the curds to form. This stage can take several hours, depending on the ambient temperature and the type of milk used. The curds are then carefully collected and drained, often using a cloth or a specially designed sieve.

The next step involves pressing the curds to remove any remaining whey. This is typically done by placing the curds in a cloth and applying weight on top. The pressing process not only helps in removing excess moisture but also in shaping the cheese. The resulting cheese is then cut into pieces and dried. Drying can be done in various ways, including air-drying in the open air or using a low-temperature oven. The drying process is essential for the preservation of the cheese, making it suitable for long-term storage.

Types of Mongolian Cheese

Mongolian cheese comes in several varieties, each with its own unique characteristics and methods of preparation. These cheeses not only reflect the diverse livestock of the region but also the ingenuity of the Mongolian people in utilizing available resources.

Byaslag

Byaslag is a semi-soft cheese made primarily from cow or yak milk. It is one of the more commonly consumed cheeses in Mongolia and is often enjoyed fresh. The preparation of Byaslag involves boiling the milk and then adding a souring agent to initiate curdling. Once the curds form, they are collected and pressed to remove excess whey. The cheese is then shaped into blocks or rounds and left to dry slightly, giving it a firm yet pliable texture. Byaslag has a mild, slightly tangy flavor, making it versatile for various culinary uses. It can be eaten on its own, added to soups, or even fried for a crispy treat.

Aaruul

Aaruul is a dried curd cheese that is a staple in the Mongolian diet, particularly valued for its long shelf life. Made from the curds of cow, goat, or sheep milk, Aaruul undergoes a rigorous drying process that can take several weeks. After the curds are formed and drained, they are shaped into small, bite-sized pieces and left to dry in the open air, often on the rooftops of gers (traditional Mongolian tents). The result is a hard, almost rock-like cheese that can be stored for months, if not years. Aaruul is known for its tangy, slightly sour taste and is often consumed as a snack or rehydrated in tea or soups.

Eezgii

Eezgii is a unique type of cheese that is often compared to cottage cheese but with a firmer texture. It is made by boiling milk and then adding a souring agent to create curds. These curds are then collected and pressed, similar to other Mongolian cheeses. However, what sets Eezgii apart is its final preparation stage, where the cheese is crumbled and sometimes mixed with sugar or other flavorings before being dried. This gives Eezgii a crumbly, slightly sweet taste that is quite different from other Mongolian cheeses. It is often enjoyed as a snack or used as a topping for various dishes, adding a unique texture and flavor.

Cultural Significance

Cheese holds a special place in Mongolian culture, embodying a connection to the land and the pastoral lifestyle that has been a cornerstone of Mongolian identity for centuries. The process of making cheese, from milking the animals to the final drying stages, is often a communal activity that brings families and communities together. This tradition is passed down through generations, ensuring that the knowledge and skills required to produce these unique cheeses are preserved.

The significance of cheese extends beyond mere sustenance. It is often used in various rituals and ceremonies, symbolizing prosperity and abundance. For instance, during the Naadam Festival, a celebration of Mongolian culture and heritage, cheese is prominently featured in feasts and offerings. It serves as a reminder of the resilience and resourcefulness of the Mongolian people, who have thrived in one of the world’s harshest climates by developing innovative ways to preserve their food.

Cheese also plays a role in hospitality, a deeply ingrained aspect of Mongolian culture. Offering cheese to guests is a sign of respect and goodwill, reflecting the host’s generosity and the high value placed on interpersonal relationships. This practice is particularly evident in rural areas, where visitors are often welcomed with a platter of homemade cheeses, dried meats, and other traditional foods. Such gestures reinforce social bonds and foster a sense of community.

Cheese in Mongolian Cuisine

The incorporation of cheese into Mongolian cuisine is a testament to the resourcefulness and culinary creativity of the Mongolian people. In a land where resources can be scarce, every element of livestock is utilized, and cheese is no exception. Byaslag, for example, is often used in a variety of dishes, lending its mild flavor to soups and stews, or simply being enjoyed with a slice of bread. The cheese’s versatility makes it a staple in both everyday meals and special occasions.

Aaruul, with its unique texture and tangy taste, often finds its way into both sweet and savory dishes. Its hard, dried form allows it to be rehydrated and incorporated into soups, providing a burst of flavor and a nutritional boost. Additionally, Aaruul can be ground into a powder and mixed with flour and sugar to create traditional Mongolian desserts. This adaptability makes it a cherished component of the Mongolian diet, especially valued for its long shelf life and nutritional content.

Eezgii, with its crumbly texture and slightly sweet flavor, is frequently sprinkled over salads or mixed into dough to create unique baked goods. Its distinctive taste adds depth to many recipes, making it a favorite among those who enjoy experimenting with traditional ingredients. This cheese’s versatility allows it to be used in both everyday cooking and more elaborate culinary creations, showcasing the ingenuity of Mongolian cuisine.