New York foodies have been waiting weeks for the privilege of shelling out $10 an ounce for small cubes of cheese — but the delicacy has mysteriously disappeared somewhere between the mountains of Tibet and the streets of Manhattan’s West Side.
Aldo Sohm Wine Bar, an off-shoot and neighbor of the famed Le Bernardin restaurant, has been listing the cheese, “imported from the Tibetan plateau,’’ on its menu since it opened last month.
“Many people have been asking about it,” said Liz Pierson, a rep for the restaurant. “It’s been back and forth [with suppliers] so we’re still waiting for it.”
But chef Eric Ripert has no idea when wheels of the yak-milk delicacy will come rolling into his kitchen.
“We call every day to see if it’s ready,” Ripert told the food blog Grub Street. “They say, ‘Maybe tomorrow.’ I have no idea where the cheese is now.”
ldo Sohm promised customers at the Midtown eatery that the cheese will be worth the wait.
“It’s considered a rare delicacy with great health benefits,” the menu boasts.