All About Yak Cheese: The Hidden Dairy Food of Nepal Trek

Every trekker in the Himalayas is awed by the stunning views and rich Tibetan culture. However, amidst all the joy and pain of trekking, trekkers often miss one of the most fascinating features of the trek: Yak Cheese.

It is a rare Himalayan delicacy made from the rich, high-fat milk of yaks grazing over 3000 meters (9843 ft). Made following centuries-old methods, packed with tradition and nutrition, and full of flavour, these cheeses are something you ought to try.

These cheeses are nothing like that you find lined in the supermarkets. They are a reflection of the culture and taste of the Himalayas. The hidden treasure of the Himalayas, it is one of the most underrated yet most cherished foods in the world.

What is Yak Cheese?

It is a traditional dairy product made from the domesticated Himalayan yak’s milk. It has a rich, nutty flavour and can vary in texture depending on how it’s made.

These cheeses are mostly found in high-altitude regions of Nepal, Tibet, Bhutan, and Northern India. People often enjoy it with Tibetan bread or roti for breakfast, add it to pizza or fried rice, or eat it directly in slices.

It plays a vital role in the diets and economy of mountain communities. They are a major source of protein in the Tibetan culture and diet, and a delicacy that forms the livelihood of people in harsh conditions in the Himalayas.

Classification of Cheese

Generally, cheese is classified based on its texture, moisture content, aging period, and fat levels. Based on texture, cheese can be categorised as soft, semi-soft, or hard.

Cheese makers typically place these cheeses in the hard or semi-hard categories. Chhurpi is one of the most treasured cheese varieties.

History and Origin

If not commercial yak cheese making in Nepal, cheese-making dates back centuries as a way to preserve milk in the cold highlands. Commercial yak cheese production only began around the 20th century. Around that time, modern dairy practices and Swiss cheese production technology were introduced in Nepal.

Yak Cheese Benefits

It is rich in protein, calcium, and essential fatty acids, making it a great energy source and ideal for trekkers. It contains conjugated linoleic acid (CLA), known for its immune-boosting and fat-burning properties.

Since it is naturally low in lactose and free from preservatives, it’s a healthier alternative for many. Its dense nutrition also supports bone health and provides long-lasting energy in cold, high-altitude regions.

Side Effects of Cheese Made From Yak Milk

While yak cheese is generally healthy, some people may experience side effects due to lactose intolerance or dairy allergies. Overeating aged or hard varieties, such as chhurpi, can cause digestive discomfort or even constipation.

For first-timers, especially trekkers not used to heavy dairy, it’s best to consume it in moderation. Also, improper storage can lead to spoilage, increasing the risk of foodborne illness.

Yak Cheese Price

The price of this cheese varies depending on the type of cheese and its quality. Usually, in Nepal, soft or fresh yak cheese can cost around NPR 1200-1500 ($9-11) per kg. At the same time, hard varieties like chhurpi can go up to NPR 2000 ($15) per kg.

Meanwhile, smoked or aged cheeses may be expensive. In the global market, due to transportation factors and rarity, it can cost about $30-40 per kg.

Types of Yak Cheese

It can be categorised based on its texture and hardness. Its types are:

• Chhurpi (Hard): Rock-hard, chewable, and often sun-dried for months.
• Soft: Similar to European cheese, mildly tangy and creamy.
• Smoked: Dried over firewood for a bold, smoky flavour.
• Yak Butter Cheese: Infused with clarified yak butter, rich and aromatic.
• Fresh (Paneer-style): Soft, white, and crumbly, used fresh in cooking.

Why Different Types Exist

Different types of cheese exist due to environmental conditions, traditional methods, and the intended purpose of use.

The high-altitude environment of Nepal plays a significant role in determining the types of cheese.

Colder areas often produce harder cheeses, such as chhurpi, which are easier to preserve and carry during long treks. In contrast, softer varieties of cheeses are often produced in slightly warmer regions.

Similarly, local traditions can also be an influencing factor for different types and styles of cheese-making. Different communities have been using different techniques passed down for several generations. Different ingredients and tools used can give different textures and flavours to the cheese.

Likewise, factories have been producing different types of cheese based on their intended use. Be it for daily consumption, long-term storage, trade, or even export, its form and flavour can vary.

For instance, smoked yak cheese is made to last longer, while fresh yak cheese is often used for quick meals or cooking. Grated, locally produced cheese on your bread, roti, pizza, pasta, etc., enhances the taste of the foods.

This rich diversity in production methods makes Himalayan yak cheese unique and regionally distinct.

How is Cheese Made From Yak Milk?

Its production in Nepal uses traditional methods and tools, giving it a taste of the raw, authentic taste of the Himalayas.

It first starts with collecting freshly milked yak milk, hand-milked. Then, it is boiled and cooled to an ideal temperature. Once it cools down, a natural starter culture is added, and then rennet is mixed in to coagulate the milk.

After the milk is coagulated, cheesemakers then cut, stir, and press the curd into moulds. After pressing, it’s brined for salting and stored to mature for weeks or even months.

Ageing is a crucial stage for giving a peculiar texture and hardness to the cheese. This often happens in stone caves or cool wooden shelves, which gives the cheese its unique texture and taste.

Now, it’s ready to be consumed and exported to Kathmandu and different parts of Nepal, sometimes even abroad.

Taste and Texture

It has a rich, nutty, and slightly tangy flavour. Its colour ranges from pale ivory to golden yellow, depending on the diet of the yak and the aging process. The texture varies from soft and creamy to hard and chewy, especially in the case of Chhurpi.

Where is Yak Cheese Made in Nepal?

The Langtang region is especially known for cheese production. Kyanjin Gompa Cheese Factory, which falls on the Langtang Valley Trek, is popular for its flavorful and quality cheese production.

If you are trekking between March and November here, you ought to visit and taste freshly prepared yak cheese.

Local producers also make them in high-altitude districts like Rasuwa, Dolpo, Manang, Solukhumbu, Mustang, Jumla, Taplejung, Ramechhap, and Sindhupalchok.

In these remote regions, yaks migrate to higher pastures for grazing. Here, headers from all around set up a yak shed, collect milk and produce cheese.

These remote factories supply cheese to local teahouses, Kathmandu markets, and even export hubs.

The First Yak Cheese Factory in Nepal

In 1952, Nepal’s first yak cheese factory, Kyanjin Cheese Factory, was established in Langtang. With the help of Swiss Technical Assistance, modern Swiss cheese production techniques were introduced to the Himalayas. This helped maintain better cheese quality and hygiene.

The introduction of commercial cheese factories brought about sustainable sources of income in remote villages such as Gatlang and Sing Gompa in the Langtang region and Thame in the Everest region. This helped people generate income and run their daily businesses.

Yak cheese, which used to be a way of preserving yak milk in ancient days, has now become a delicacy. It not only supports the local economy but has become an attraction among trekkers.

Often handmade in small batches or made using traditional, locally handmade tools, maintaining its authenticity and quality has now become a must-try food in the Himalayas.

Where Can Trekkers Try or Buy Yak Cheese on the Nepal Trek?

Trekkers on the treks in Nepal can have a taste of this cheese made from yak milk in teahouses. Some of the restaurants in city markets also serve food with this Tibetan delicacy.

A few of the teahouses in the Langtang, Everest, Kanchenjunga, and Annapurna regions serve foods prepared using yak cheese. Some might even sell them.

Moreover, cheese factories in Kyanjin Gompa, Charka (Dolpo), and Tsarang/Charang (Upper Mustang) sell this cheese. Some of the factories even export cheese internationally.

Some supermarkets and local markets, such as Asan and Thamel in Kathmandu and Lakeside shops in Pokhara, sell yak cheese.

Yak Cheese Recipes for Trekkers in Nepal Trek

Trekkers can enjoy these warm, comforting dishes made with Himalayan yak cheese:

• Tibetan Style Yak Cheese Bread (Khura or Balep): A thick, skillet-baked flatbread infused or topped with this cheese
• Soup: Creamy and hearty, perfect for cold evenings
• Mo:Mo: Melt-in-the-mouth dumplings
• Pizza: Found in Namche Bazaar and Manang bakeries
• Toast Sandwich: Quick, high-protein snack
• Yak Cheese and Potato Stir-Fry: A rustic highland favourite
• Thukpa: Warming bowl of handmade noodles in a light vegetable broth topped with chunks of melting cheese
• Yak Cheese and Spinach Pasta: Boiled pasta tossed with sautéed spinach, garlic, and melted cheese
• Omelette: Eggs beaten with chopped onions, tomatoes, and yak cheese for a protein-packed breakfast
• Yak Cheese Stuffed Paratha: Whole wheat flatbread stuffed with grated cheese and herbs
• Fried Yak Cheese Cubes: Bite-sized chopped cheese, lightly battered and fried until crispy outside
• Curry: A vegetarian Nepali-style curry with cheese
• Pakora: Spiced cheese made from yak milk is dipped in chickpea flour batter and deep-fried
• Spring Rolls: A fusion snack made by wrapping mountain cheese and shredded vegetables

Cultural and Economic Significance

It has been an integral part of the culture and economy in the Himalayan regions of Nepal. It has been a staple for locals, like Sherpas, Tamangs, and other mountain ethnic groups, and trekkers on the route.

It’s more than just food; it is a reflection of the Himalayan pastoral lifestyle and indigenous knowledge. The process of cheese making itself is tied to local festivals, rituals, and seasonal rhythms.

Besides cultural significance, it poses significant economic value. Where agriculture is challenging due to harsh terrain and weather, and increasing tourism, it’s production has helped locals in uplifting their status economically.

It has become a sought-after Nepali delicacy among trekkers and foreigners.

With the support of NGOs and international aid, it has been formalised and produced as a high-value product, promoting rural livelihoods while preserving cultural heritage.

The Global Market

It has become a global delicacy in recent years. It has been attracting attention for its unique flavour, nutritional value, tangy taste, and Himalayan origin.

Europe, the U.S., and Japan are the major importers of cheese made from yak milk. Apart from supermarkets and organic stores, it has been used in several restaurants and star hotels.

However, due to limited supply, difficulty in transportation, and lack of a modernised packaging process, it’s somewhat expensive in the global market compared to Nepal. However, the growing interest in ethical and traditional foods has made it a popular taste in international markets.

Yak Chews for Dogs

Also known as ‘Chhurpi’, yak chews, made from hardened cheese, have become a popular dog food worldwide. Originating in Nepal, these yak chews have become a healthy alternative to synthetic dog bones.

They are all-natural, long-lasting, and free from artificial additives. It has become a playful food for dogs, which is also durable and aids in dental hygiene.

Now, it has been exported in large volumes to different countries. For that reason, a new opportunity in a new global market has opened for Himalayan dairy farmers.

11 Fun Facts About Yak Cheese

• It is made only in high-altitude Himalayan regions above 3000 meters (9843 ft).
• Nepal established its first yak cheese factory, the Kyanjin Cheese Factory, in Langtang in 1952 with the assistance of Swiss experts.
• Unlike store-bought cheese, it is rarely wrapped in plastic or barcoded.
• Chhurpi is known as the hardest cheese in the world.
• It can last for months without refrigeration when properly dried or smoked.
• Some yak cheese is aged for up to 6 months to enhance flavour.
• It contains less fat than cow cheese but is higher in omega-3s.
• Dogs in the West chew on these cheese treats exported directly from Nepal.
• Fresh cheese tastes similar to paneer but with a nuttier, richer flavour.
• Trekking routes like Langtang and Manaslu have yak cheese factories open to tourists.
• It is handmade by local herders using traditional tools and techniques.

FAQs

Is yak cheese edible for humans?

Yes, it is completely edible and is a staple of traditional food in the Himalayan diet.

What does yak cheese taste like?

It’s slightly tangy and nutty, with a rich, earthy flavour. Fresh cheese is mild and soft, like paneer, while aged or smoked cheese has a hard texture and a stronger, sharper taste.

How is yak cheese different from cow cheese?

It is made from the milk of yaks, which is richer in fat, protein, and minerals than cow’s milk. This gives yak cheese a denser texture, higher energy content, and a unique flavour. It’s also naturally lower in lactose.

Is yak cheese expensive?

In Nepal, a kg of it can cost from NPR 1500 to 2000 ($11-15). However, in international markets, it is considered a premium product due to its limited supply, costing around $15 per pound.

Is yak cheese available outside Nepal?

Though limited, it is available in countries like the U.S., Japan, and parts of Europe.

How do you identify good-quality yak cheese?

Good quality yak cheese has a firm but not overly dry texture, a natural aroma (not sour or spoiled), and a uniform colour. It should not be cracked or mouldy unless it’s naturally aged. Fresh cheese made from yak milk should be soft and creamy without bitterness.

Can yak cheese cause diarrhea?

Usually, it is safe to eat; however, consuming it excessively, or if you have lactose intolerance or are not accustomed to high-fat dairy, may cause diarrhea and discomfort.