🇲🇳 The cheeses of Mongolia

Mongolian dairy is a cornerstone of the diet, born from a harsh climate and nomadic life. Products like airag and dried curds provide essential nutrition and energy for survival in extreme cold.

• Airag is fermented mare's milk and the national beverage
• Byaslag is a slightly fermented cheese from skimmed milk
• Aaruul consists of dried and often roasted curds
• Dairy provides essential energy for surviving minus forty degree winters
• Historical texts show Islamic influence on dairy preservation methods

Cheese in Mongolia

Dairy forms one of the three pillars of Mongolian food, alongside meat and animal fats. This reliance stems from the extreme continental climate and low population density, which limit vegetable use. Nomads sustain themselves directly from domesticated animals. The diet shares similarities with other pastoral steppe cultures but has absorbed influences from Chinese, Russian, and Islamic culinary traditions through historical trade and conquest. Dairy products are not just food; they are vital fuel for enduring winters that drop to minus forty degrees Celsius.

The cheeses

The sources mention byaslag, a slightly fermented cheese made from skimmed milk. Aaruul consists of dried curds, often roasted. These products allow storage through the long winter when fresh supplies run out. Other fermented items include yogurt and kefir. The text does not name specific regional varieties or aging processes for these cheeses beyond their basic classification as dried or fermented.

Milk, making and ageing

Nomals boil milk to separate cream, known as öröm. The remaining skimmed milk becomes cheese and dried curds. Horses provide milk for kumys, while sheep yield most dairy products. Camels, yaks, goats, and cattle also contribute. Lactic acid fermentation preserves these goods. Dried yogurt called kashk appears in historical texts. The process relies on simple tools and natural conditions suitable for preservation without refrigeration.

Regions and communities

Western Mongolia shows evidence of limited agricultural activity in the twelfth century, contrasting with the purely pastoral north. Urban centers like Ulaanbaatar feature steamed dumplings more prominently than rural areas. Rural diets focus heavily on cooked mutton and self-sufficient dairy. The text notes geographic proximity to China and Russia shapes modern ingredients but does not detail specific regional cheese differences within Mongolia itself.

Dishes, breads and sweets

Dairy integrates into salted milk tea with butter, which can become a soup with added rice or meat. Barley flour mixed with milk fat and sugar serves as a porridge. Airag, fermented mare's milk, is the national beverage. Dumplings like buuz and bansh may contain dairy-based fillings or be served with dairy sides. Fried dough boortsog uses milk and eggs. Meat dishes like khorkhog sometimes involve cooking vessels sealed with milk cans.

Festivals and celebration

Khuushuur, deep-fried dumplings, are popular during the Naadam festival. A special variety distinct from everyday versions is prepared for this celebration. Historical court feasts under Kubilai Khan included kumiss served with scallions and onions alongside various meats. Hospitality customs dictate sharing food, including dairy products, with travelers and guests regardless of status.

Today

Vodka has gained popularity due to Russian influence during socialism. Local brands dominate the distilled spirits market. Traditional dairy production remains central to rural self-sufficiency. Travelers find roadside gers offering simple meals. The text does not mention protected geographical indications or modern export statistics for Mongolian cheeses.