Byaslag
Mongolia's soft pressed cheese, made in summer from cow or yak milk and eaten fresh or dried.
Also: бяслаг, Mongolian cheese
Byaslag is the Mongolian word for a soft cheese made by herding families in the warm months, when milk is plentiful. Milk is heated and curdled, usually with soured whey or fermented milk from an earlier batch, then the curd is gathered into a cloth and pressed flat under a board and stones. The resulting slab is firm, moist and mild, and is cut into slices or squares. It is eaten fresh with tea, added to milky dishes, or cut into strips and dried in the sun so that it keeps through the winter, when it becomes close to aaruul. Yak-milk byaslag from the high pasture is richer and more yellow than cow-milk byaslag.