In 2008, a team of researchers led by a Professor Brian McBride, at the University of Guelph in Ontario, Canada, concluded that Yak Cheese had three times more beneficial omega-3 fatty acids than did cheddar cheese. The researchers noted, though, that the dietary differences between yaks and farm cows may be an explanation: “The results suggest that cheese from yak, grazed on Himalayan alpine pastures, may have a more healthful fatty acid composition compared to cheese manufactured from dairy cattle fed grain-based diets.” 
 Hitti, Miranda. Cheese From Grass-Fed Yaks May Have Better Fatty Acid Profile Than Cheese From Grain-Fed Cows, Study Shows. WebMD Health News. 14 March 2008.