Welcome to Himalayan French Cheese Pvt. Ltd.
Love of nature and food brought me to create, in the heart of the Himalayas, Himalayan French Cheese. This poetic dream took birth in the foothills of Shivapuri, a can of milk and 4 Tommes delivered daily by rickety bicycle. The company has aged and matured along with my cheese, and now, from those humble beginnings, 8 years later, 10 Nepalis, 2 expert French cheese makers and a family of dogs all work enthusiastically together towards runnier, smellier cheese.
After a long search, Dhulikhel (where the milk is plentiful and the climate cool enough) became home to my new Cow Cheese Factory. The milk is gathered from the organic model farm of Patleket. From this, with the magic of vegetarian rennet, we produce a different cheese each day of the week. Tomme, Belkot, Camembert, Reblochon, Brie, Saint Marcelin and cream cheese flavoured with wild, local herbs.
Two short weeks before the earthquake that shook Nepal we’d started a Yak Cheese Factory in Ramechhap, on the old route to Everest. The building cracked, but the cheese making goes on. Milk keeps coming every morning and the cave is slowly filling up with cheeses lovingly crafted by Makar our senior Cheese Maker.
Yak Blue Cheese, Neufchatel plus a few more are in the pipeline, all dreamed up as the perfect marriage to a glass of wine.