Our cheeses

All our cheeses are made of pasteurised whole cow milk and we exclusively use vegetarian rennet.

HFC

TOMME

 

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.

BELKOT

 

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.

SAINT MARCELLIN

 

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.

CAMEMBERT

 

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.

BRIE

 

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.

BLUELIKHEL

 

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!

FIFTY SHADES

 

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.

NAK

 

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.

BRUNOZ

 

It is a pungent soft-paste cows-milk cheese. Smear-ripened, ‘washed rind’ (washed in brine and apple Brandy from Marpha), it is circular at around either 10 cm (3.9 in) or 18 cm (7.1 in) in diameter, with a distinctive soft red-orange color. Brunoz weighs about 300 g in average.

MUNSTER

 

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.

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ALPHA

 

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.

RACLETTE

 

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.