Nestled in the remote mountains of Nepal, a unique and delicious cheese tradition has flourished for over 70 years. The story of yak cheese production in Nepal began in the 1950s when a Swiss dairy expert was sent to the Himalayan nation to find a way to utilize the excess milk produced by local yak herders.

The Origins of Yak Cheese in Nepal

Abundance of Yak Milk

Yaks, the hardy bovine species native to the Himalayan region, are a crucial part of life for many mountain communities in Nepal. These resilient animals produce a surplus of rich, creamy milk that was often underutilized before the arrival of a Swiss dairy expert.

Difficulty of Transport

The remote locations of these yak-herding communities made it nearly impossible to transport fresh milk to urban centers like Kathmandu without it spoiling. This challenge prompted the search for a solution that could make use of the abundant dairy resource.

Untapped Potential

With the support of the United Nations’ Food and Agriculture Organization, the opportunity arose to harness the untapped potential of Nepal’s yak milk and transform it into a valuable, shelf-stable product – cheese.

The Arrival of Swiss Dairy Expert Werner Schulthess

Dairy Expertise

Werner Schulthess, a seasoned Swiss cheesemaker, was dispatched to Nepal in the 1950s to share his dairy expertise and find a way to utilize the excess yak milk produced in the remote Himalayan communities.

Cheesemaking Training

Schulthess worked closely with local yak herders, teaching them the intricacies of traditional European cheesemaking techniques. This knowledge transfer was crucial for establishing a sustainable yak cheese industry in Nepal.

Facility Construction

Under Schulthess’s guidance, a dedicated cheesemaking facility was constructed in the village of Kyangjin Gomba, providing the necessary infrastructure to transform the abundant yak milk into a shelf-stable product.

Utilizing Excess Yak Milk in Remote Mountains

Identifying the Challenge

Schulthess recognized that the remote location of the yak-herding communities made it nearly impossible to transport fresh milk to urban centers without spoilage, prompting the need for an alternative solution.

Cheesemaking as the Answer

By transforming the excess yak milk into cheese, Schulthess found a way to preserve the dairy product and create a valuable, shelf-stable commodity that could be transported and sold in wider markets.

Establishing the Facility

With the support of the United Nations, Schulthess oversaw the construction of a dedicated cheesemaking facility in the village of Kyangjin Gomba, providing the necessary infrastructure to produce high-quality yak cheese.

Establishing a Cheesemaking Facility in Kyangjin Gomba

Sourcing Milk

The cheesemaking facility in Kyangjin Gomba relied on the abundant supply of yak milk from the surrounding herding communities, ensuring a consistent raw material for cheese production.

Cheesemaking Process

Using traditional European techniques taught by Schulthess, the local workers transformed yak milk into various styles of cheese, including hard, semi-hard, and soft varieties.

Aging and Packaging

The cheese wheels were carefully aged in the facility’s temperature-controlled environment and then packaged for distribution and sale in regional and national markets.

Training Local Herders in Cheesemaking Techniques

Knowledge Transfer

Schulthess worked closely with local yak herders, imparting his expertise in traditional European cheesemaking techniques to ensure the long-term sustainability of the yak cheese industry in Nepal.

Skill Development

The training sessions provided the herders with the necessary skills and knowledge to produce consistent, high-quality yak cheese, empowering them to become active participants in the industry.

Community Engagement

By involving the local yak-herding communities in the cheesemaking process, Schulthess fostered a sense of ownership and pride, ensuring the continued growth and preservation of this unique Himalayan tradition.

Challenges of Remote Mountain Cheesemaking

Logistical Hurdles

The remote location of the Kyangjin Gomba cheesemaking facility posed significant logistical challenges, including the transportation of supplies, equipment, and the final cheese products to distant markets.

Environmental Factors

The harsh Himalayan climate, with its extreme temperatures, high altitude, and rugged terrain, presented unique obstacles to maintaining the optimal conditions for cheesemaking and aging.

Resource Limitations

Access to specialized equipment, ingredients, and technical support was limited in the remote mountain setting, requiring creative problem-solving and adaptability from the cheesemakers.

The Legacy of Yak Cheese in Nepal

Unique Flavor Profile

The rich, creamy, and slightly tangy flavor of yak cheese is a result of the animals’ diverse mountain diet and the traditional cheesemaking techniques passed down by generations of Nepali herders.

Cultural Significance

Yak cheese has become an integral part of Nepal’s culinary heritage, with the cheese production process and its associated traditions deeply woven into the fabric of mountain communities.

Economic Impact

The yak cheese industry has provided a sustainable source of income for many remote Himalayan families, contributing to the economic development of these marginalized communities.

Ongoing Innovation

Building on the foundation laid by Schulthess and the pioneering cheesemakers, Nepal’s yak cheese industry continues to evolve, experimenting with new styles and techniques to meet the growing global demand for this unique dairy product.