Cheeses are an important part of Tibetan cuisine. Tibetans were among the first few Asians to make use of dairy products, but they don't sell novelty cheeses as the Westerners. Most of their cheeses include soft curds resembling cottage cheese is sourced from female yak milk, called "dri". Butter is extracted from the milk of yaks and the remaining buttermilk, called "dara" is used for cheese-making. Cheeses are also made from solidified yoghurt called chhurpi and from the cream of milk. The Yak cheeses taste somewhat like Pecorino cheese and when matured they develop strong, grassy aromas underlined by the milk's richness.