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Tibetan Family
Our main cheesemakers are a Tibetan family from Langdu village who have devoted their lives to making high-quality artisanal cheese from yaks. They have built the factory from a dream and have spent the past two years perfecting their cheesemaking process. The staff of Mei Xiang Cheese Factoryˇ¦s has been trained by Professor Ranee May in the art of cheesemaking with yak milk.
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Professor Ranee May
Professor Ranee May is a cheese expert from the United States. Professor May has taught for 24 years at the University of Wisconsin, River Falls, one of the leading institutes of dairy research. She specializes in cheesemaking techniques and also operates her own dairy manufacturing processing plant. Since 2002, Professor May has led the Mei Xiang Cheese factory in developing recipes that highlight the uniqueness of yak milk. She has advised the team in innovation adapting to local cheesemaking conditions while introducing international standards of cheesemaking. Professor May has launched dozens of cottage dairy projects in developing countries in Central Asia, East Asia, Central America, and South America.
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China Exploration and Research Society, Founding Support
CERS has been an active supporter of Mei Xiang Cheese factory since its inception. CERSˇ¦ mission is to explore remote regions of China, conduct multi-disciplinary research, conserve nature and culture, and educate through dissemination of results through popular channels. Website: www.cers.org.hk
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ViD is responsible for the marketing of Mei Xiang Cheese products. It is a U.S. non-profit organization founded by graduates of Harvard University and the Wharton School with the mission of bringing to market high-quality products found in remote and underdeveloped regions. The aim of ViD is to alleviate poverty through opening up new markets for sustainable development.
Website: www.venturesindev.org
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