Zoethey (Fermented Yak cottage cheese)

Artisanal fermented yak cheese from the Brokpa people of Merak and Sakteng.

Artisanal fermented yak cheese from the remote eastern highlands of Merak and Sakteng in Bhutan, home to the semi-nomadic Brokpa people. This traditional “Zoethey” (also called Zoedoe or Zetay) is crafted from milk of yaks grazed on pristine alpine pastures above 3,000 meters elevation.

This is not cheese as you know it. Crafted from the rich, creamy milk of yaks grazing on pristine, wild alpine pastures, this cheese is left to ferment naturally for weeks to months. The result is a soft, spreadable curd with a deeply complex, funky, tangy, and intensely savory flavor. Honestly an unforgettable taste that you will either love or hate.

What does Zoethey taste like?

Imagine a bold, earthy, and almost “stinky” cheese, similar to a very ripe Camembert or a washed-rind cheese, but with a uniquely Himalayan brightness. It’s a delicacy so prized that the Brokpa people have traditionally bartered it for rice and salt, and it’s considered a supreme source of wealth and status.

How to enjoy this extraordinary ingredient in Bangkok:

The Traditional Bhutanese Way: Serve a spoonful alongside a bowl of Bhutanese Red Rice and a cup of Suja (butter tea) . It’s also a key ingredient in our Zoethey Ezay.
The Bangkok Fusion: Spread it on warm naan or roti, or melt it into a spicy tom yum for an incredible umami depth. Its creamy, spreadable texture also makes it perfect for dipping fresh vegetables or crackers.
Modern & Sweet: For a truly unique treat, enjoy it as a dessert with a generous drizzle of honey or palm sugar syrup, paired with fresh or dried fruits.
In the Kitchen: Crumble it over salads, blend it into creamy dips, or use it to elevate pasta, risotto, or scrambled eggs.

Produced by the Brokpa people using sustainable, ethical yak-rearing practices, this cheese is a taste of a living cultural heritage. Each batch reflects the unique microbial life of the Brokpa’s traditional fermentation environment, offering a flavor that can never be replicated anywhere else in the world.

Net Weight: 150g

History of Zoethey (Fermented Yak cottage cheese)

Our Zoethey cheese traces its origins to the remote highlands of Merak and Sakteng, home to the semi-nomadic Brokpa people. The Brokpa, whose name means “nomad” or “herder” in their dialect, are believed to have migrated from Tshona, Tibet, in the 14th century. For generations, their livelihood has revolved around yaks, dzos, and sheep, relying on them for food, clothing, and shelter.

Fermented yak cheese, known locally as “Chora Nyingba” (old cheese) or “Zhitpa,” is a delicacy of these highlanders. The traditional method involves pressing the curd into a leather bag (often sambar deer skin) and stitching it with yak-tail thread. The bag is then stored in a warm, dry place near a hearth. This labor-intensive process, which can take from a few months to over three years, is a true labour of love requiring immense skill and patience. The cheese’s pungent, powerful aroma is so distinct that it has been described as Bhutan’s answer to Sweden’s infamous Surströmming.

Historically, the Brokpa would barter their prized fermented cheese for essential lowland goods like rice and salt, and the cheese itself served as a marker of a family’s wealth and status. This cheese is a cornerstone of Bhutanese cuisine, used to add depth and savory richness to traditional dishes, including Ema Datshi, and is often eaten raw or roasted as a standalone dish.

The region of Merak and Sakteng holds special cultural significance. Sakteng Gewog in Trashigang district is famous for its fermented cheese (Yitpa/Zoetey), considered a top Bhutanese delicacy. According to traditional belief, the Brokpa trace their ancestry to ancient times when yak herding was introduced to the region. Today, younger generations continue to draw on this ancestral knowledge to produce yak-milk butter, cheese, and woollen crafts for both local consumption and sale.

Nutritional Value of Zoethey (Fermented Yak cottage cheese)

Nutrient

Range

Calories

310

Protein

Fat

26g

Carbohydrates

77g

Fiber

Sodium

480

Dietary Pros:

High in Protein: A powerhouse of protein, essential for muscle growth and repair.
Rich in Calcium: An excellent source of bioavailable calcium for strong bones and teeth.
Contains Probiotics: The natural fermentation process introduces beneficial bacteria that can support a healthy gut microbiome.
Source of Healthy Fats: Yak milk is traditionally higher in healthy fats (including CLA) compared to cow’s milk.
Gluten-Free
No Artificial Additives

Health & Lifestyle Benefits:

Digestive Support: The probiotics found in this naturally fermented cheese are associated with digestive support and the management of intestinal disorders.
Nutrient Absorption: The beneficial bacteria from fermentation may help improve overall nutrient absorption.
Immune Enhancement: Some probiotic properties found in traditional fermented yak products have been linked to potential immune system enhancement and overall vitality.
Unique Flavor, Small Quantity: With just a small amount, you can add a massive depth of flavor to any dish, making it easier to reduce salt or other heavy seasonings.
Supports Indigenous Culture: Every purchase directly supports the Brokpa people and helps preserve their ancient semi-nomadic way of life and unique food heritage.

Yak cheese is a remarkable food with several documented health advantages. Research from multiple sources confirms that yak milk and its products are excellent sources of protein, essential fatty acids, vitamins, and minerals which promote overall health and wellbeing.

The fermentation process in Zoethey creates natural probiotics that support gut health. Fermented dairy products contain beneficial bacteria that contribute to protecting gut microbiota and support digestive health. Studies show that cheese containing probiotic bacteria provides several health benefits, including improved oral hygiene and better digestion overall.

Yak cheese from animals grazed on Himalayan alpine pastures may have a more healthful fatty acid composition compared to conventional dairy. The conjugated linoleic acid (CLA) content in yak dairy is particularly notable, supporting heart health and providing anti-inflammatory benefits.

The high protein content in yak cheese provides essential amino acids necessary for muscle growth and repair. Combined with bioavailable calcium and phosphorus, this makes Zoethey particularly valuable for bone health, especially important for active lifestyles.

The B vitamins present in fermented yak cheese, including B12, support energy metabolism and neurological function. B12 is typically found primarily in animal products, making fermented yak cheese an important dietary source for those following meat-based diets.

How to make Zoethey (Fermented Yak cottage cheese)?

Here are three authentic ways to use this unique fermented yak cheese in your cooking:

Zoethey with Red Rice and Butter Tea
- Cook Bhutanese red rice until fluffy
- Spread a generous portion of Zoethey directly on the rice while still warm
- Brew Suja (butter tea) with yak butter, salt, and black tea leaves
- The tangy cheese melts into the rice, creating a complete highland meal
- This is how the Brokpa have eaten for generations in the cold mountain mornings
Zoethey Bread Spread
- Slice traditional Bhutanese bread or any hearty rustic bread
- Allow the Zoethey to come to room temperature until spreadable
- Spread thickly and top with sliced radishes or cucumber
- The complex tangy notes pair beautifully with the simple bread
Zoethey Dip for Vegetables
- Blend Zoethey with a splash of water and a pinch of salt
- Add minced garlic and chopped cilantro
- Serve with raw vegetables, flatbread, or as a sauce for grilled meat
- The probiotics in the fermented cheese make this not just delicious but digestive