A couple days ago, I had lunch with Jonathan White and then tasted some of his cheese. Most notable was his Tibetan yak's milk cheese: very rich-textured, very mild, but extremely complex and flavorful: grass, herbs, nuts. Somewhat reminescent of a good emmenthaler. This is truly a wonderful cheese. A bit expensive at $20/lb, but worth tasting. I couldn't stop thinking of things to pair it with; the Cantillion Gueuze that I'd brought along was a good starting point.