Hi, my name's Keith and I live in the borderlands of Tibet in south-west China's Yunnan province. At 2400 m high, the water here boils at 91C or 197F.
Locally, we have available goat cheese, as well as yak cheese (both hard and soft).
I started making cheese here partly out of curiosity, partly because I was missing cheese (I am originally from New Zealand), and also because I like making things myself (I also make sourdough barley and buckwheat breads, beer, and I grow herbs and salad vegetables).
I make cheese, using local dairy cow milk (organic). I make mainly soft cheeses - cream cheese, ricotta, feta, halloumi, queso blanco, queso fresco, etc - but also harder cheeses.
The main challenges I have are accessing cultures and rennets for cheese-making (customs seems to stop a lot of shipments, so I am always looking for 'mules' to bring over these ingredients), and adapting recipes according to the characteristics of the milk and the influence of the altitude.