Byaslag

Mongolfood describes byaslag as a Mongolian cheese made from livestock milk, with cattle and yak milk among the most common choices. This fresh cattle-milk rendition uses kefir to bring the heated milk into curds.

The curds are lifted into a cloth so the remaining liquid can drain away. Pressing between weighted wooden boards produces a compact wheel that may be round or roughly square.

Fresh slices are eaten as a snack. The source distinguishes this mild, unripened cheese from European aged cheeses, while drying slices belongs to a separate way of keeping and using it.