Cheese ice cream from the Philippines.
Sounds like a wonderful dish. I learned last year that supposedly at some point in the middle ages, cows in Europe developed a mutation that made their milk difficult to digest and started causing a lot of sensitivity issues among European populations. Asian populations who drank milk from non-European cows and their relative did not, and still do not, have such problems.
There is an Amish farmer in Bird-in-Hand, Pennsylvania who sells grass-fed raw milk products through a “club” system. Members invite friends who pay a lifetime membership fee so that milk, cheese, cream, etc. are technically sold to private club members and not to the public (thus getting around American legal paranoia). The farm sells water buffalo milk and yak milk as well as cow’s milk made from the milk of “Asian cows.”
A Nepali friend tried some raw milk cheese I bought at one point and said it tasted exactly the way he remembered cheese tasting from when he was a kid in Nepal.
I assume that aged yak cheese from Nepal is slightly different from what Miller’s farm market sells.
I found a course in creativity YouTube that is free; it seems to be aimed at school teachers but seems applicable to anyone. Everyone has heard of Adobe; how many people know about Khan Academy?