Our cheeses

Our signature cheese, we made tomme since late 2007 in our first farm in Tokha, Chandeshwori. Tome is a mild, semi-firm cow’s milk cheese with a beige interior and a thick brownish-grey rind. The cheese normally comes in discs approximately 18 centimetres across, 3 to 4 centimetres in thickness, and weighing between 1 and 1,5 kilograms. It is first pressed, and then matured for a month minimum in a traditional cellar, which produces the characteristically thick find and adds flavour.

Named after Belkot VDC in Nuwakot district where we created this cheese in 2012, this hard cheese is aged for several months. Weighing between 6 and 9 kilos, the form is massive, and the cheese has a soft interior. Its flavour, which is somewhat reminiscent of Cheddar and Cantal is a strong, tangy bitter taste and grows with age. A well ripened Belkot has a vigorous taste, while a young cheese has the sweetness of milk.

It is a soft French cheese made from cow’s milk. Named after the small town of Saint Marcellin (Isère).

It is generally small in size, weighing about 80 grams (50% fat), with a mottled creamy-White exterior. The degree of runniness increases with age as the exterior gains blue, then yellow, hues within two to three weeks after production.

King of cheeses, it is a soft, creamy, surface-ripened cow’s milk cheese. It was first made in the late 18th century at Camembert, Normandy in Northern France.

It is a soft cow’s milk cheese named after Brie, the French region from which it originated. It is pale in colour with a slight greyish tinge under a find of white mold. The whitish moldy rind is typically eaten.

Our cheese master went all the way to the famous caves of Roquefort to learn his craft. Bluelikhel is a whole cow milk cheese ripened in our caves in Dhulikhel, its characteristic flavor is sharp and salty.. The cheese is white, tangy, crumbly and slightly moist, with distinctive veins of green mold. It carries a distinct smell that calls for a few glasses of wine!

It is white and soft under a greyish moldy rind due to carefully chosen ashes. Fresh and summery when young, it starts creaming under the rind within a few days at room temperature hence gaining a stronger personality.

3370 meters above sea level, our factory is located in Serding, Gumdel VDC in Ramecchap district on the old road to the Everest base camp.

We produce cheese daily, collecting the precious milk from herders who graze their dzhoms between 2500 and 5000 meters high between March to November. Dzhoms are hybrid between the yak and domestic cattle. Their milk is one of the richest in the world and have a unique flavor, our Nak cheese is very rich and creamy with a slight smoky taste.

It is a strong smelling, tasting soft cheese made from pasteurized cow milk.

The cheese is matured in damp cellars for 8 weeks minimum. During this period, the rind is periodically washed with wine, the added moisture helps the development of bacteria that gives this cheese its particular taste and color. This square cheese weighs about 1,6 kg.

It is a creamy, mild, semi-soft French cheese made from pasteurized cow’s milk. It is a buttery cheese, but firm enough for slicing. It has an edible yellow-orange rind. It is ripened in a round loaf with slightly protruding sides, and matures in about four weeks. A wheel weighs about 1,8 kg.

It is a semi-hard cow’s milk cheese that is fashioned into a wheel of about 6 kg, it is most commonly used for melting.

Traditionally roasted in Switzerland since the 13th century, Raclette is a slightly stronger cheese than our Belkot.

A semi soft cheese, full milk and aged between 2 to 6 months. This is a supple and fat cheese which develops a characteristic morge sometimes reminiscent of washed rind cheeses.

Made with skimmed milk following the classic English recipe, it is aged for 9 months minimum. Pungent and earthy, its texture is slightly crumbly.

A pressed uncooked and semi hard cheese made with skimmed milk. Aged for 6 month minimum, it has fruity and smoky notes.

A hard cheese, made with full milk and aged minimum 6 months. It develops a texture and a nutty taste sometimes comparable to chocolate.

Rosemary & Garlic • 3 Peppers