The first mass production of cheese in the country took place in 1851 in New York. Ghee Parmigiano-Reggiano is most commonly used in pasta, soups, risottos etc. If he were able to somehow bring in a special Belgian breed of goat that grew up to 2-3 times that of local breeds and produced up to 6 liters of milk a day, crossing it with a local breed, he would be easily able to expand. Chèvre is a French word that means “goat cheese” or cheese made from goat’s milk. Goat milk can be a little tricky to work with than cow’s milk so its quality and freshness is even more imperative. Four months into production and Vistara now has three types of soft goat cheese and five varieties of yoghurt under the brandname ‘Basta’, which means goat in Sanskrit. He has been an inspiration to many individuals who have been interested in cheese making, and has helped and trained many individuals from other parts of Nepal. Rates: The least expensive is the Ricotta sold at NRS 800/kg and then it goes up till NRS 1600/kg This milk is ideal and creates the best curd. A cashmere goat is a type of goat that produces cashmere wool, the goat's fine, soft, downy, winter undercoat, in commercial quality and quantity. Do you need goat milk to make goat cheese? Provisions were made for hygiene, as we put on hairnets and covered our shoes. 4. “The production in Chitlang is the only one as far as goat cheese is concerned” he says proudly. 205/4 2003: Made in Nepal Often not knowing why certain things were done, and unable to properly ask, he still stuck with it. He had conviction to return. First, remember that when making cheese at home, you're making 2-pound cheeses, not 200-pound cheeses. 7. This cheese originated from Bel Paese, a small town near Milan, Italy. However, when the time came, his desire to have an impact in Nepal and be a part of the solution won over. Like so many other Nepalese, rather than face the difficult future ahead upon his return to Nepal, he had made arrangements, taken reference of a Nepali in the foreign country, and was ready to make a living in France or wherever he would end up. Our kits were not tested with powdered, evaporated or canned goat milk. After a few weeks in France he returned to Nepal, convinced that he could replicate the simple and delicate art of cheese making. Create cheeses that look as great as they taste by using the best materials for shaping and coating your cheese. Analiese Gregory, chef and goat herd, Hobart. Copyright ©2020 ECS Media Pvt. He had a goat farm a few minutes away from his factory, where he had about 70 goats, and whom he says contribute an average of half a liter of milk a day. Lorenzo Bel Paese - is an Italian Bel Paese style cheese. The quality of those ingredients is the key to its great taste. Here, Mandy discusses her beloved herd, her favourite goat’s cheese dish and the prettiest spots on the island. Cheese: Creme fraiche, fromage blanc, gruyere, hard goat's cheese, gouda. Best Cheese experience: Tomme cheese on a piece of fresh baguette with a glass of red wine or melted on bread or with potatoes. Nepali cheese production started the same year as the first successful ascent of Everest. ; Shosha – a pungent cheese and staple food in Tibetan cuisine of the Tibet Autonomous Region that is often made from animals suited to the climate such as goat and yak. agriculture. Limitations of … The soft cheese was refrigerated for about two weeks, while the hard cheese was refrigerated for two months. Cheese is popular mostly among the expats and foreign nationals, “but because of the rapid cultural changes, cheese consumption is steadily increasing in Nepal,” he says, adding that “cheese is more expensive than meat and people prefer meat over cheese and that is where the challenge lies.”, Cheese varieties and rates: His famous Tomme cheese is priced at 1600 rupees/kg and Cream Cheese at 1000 rupees/kg. 5. CHANDESHWORI: When Frenchman Francois Driard decided to settle in Nepal after a decade-long love affair with the Himalayan nation, just one thing was missing — good cheese. It’s easily digestible than cow or yak milk. All our cheese is made on beautiful Salt Spring Island, and we continue to be an entirely family owned and operated company. Golden Guernsey Goat’s Cheese is one such local delicacy. “I will always make goat cheese no matter what”, says Ashok Kumar Thakuri, a man synonymous with goat cheese production in Chitlang, a small village situated in the south of Kathmandu. He says every Nepali household should have one slice of cheese every week if not every day. Goat Farming Cost and Profit – Cost of Animals:- This is where you spend more money, if you are buying in bulk, you negotiate.Don’t buy in the first attempt, go for couple of places and bargain. Nepal’s entrepreneurial environment is in a process of change and there are multiple channels and aids that can help Mr. Thakuri in these areas. We are getting there, however slowly it may be. His was the first western style cow cheese production facility in Nepal. Mr. Thakuri though, has been able to cultivate a niche market, which has supported his factory providing a credible example of individual initiative and leadership at the local level, which is especially inspiring given Nepal’s entrepreneurial climate. Mr. Thakuri gave us a tour of his facility, explaining us how exactly his business operates. Visit one of Nepal’s first cheese factories, established in 1957 and the famous Thodung Monastery on the way. And coming from a farming family, Karen Bennett looks forward to passing it on to the next generation. Cheese Varieties: He makes two types of cheese- soft and hard - and other six to seven different organic flavored cheeses. Mozzarella- Mozzarella is a fresh cheese, originally from southern Italy, traditionally made from Italian buffalo or cow’s milk. Caciotta- It’s mostly made in the central regions of Italy. First and foremost, read up on the day to day care of owning a dairy goat. Demand for cheese have risen steadily ever since. Schulthess saw better prospects higher in the mountains but distance was the biggest hindrance for him so he thought of transporting it in the form of cheese. “These soft and semi-soft cheeses are made and sold within 24 hours” Sandro adds. Yak Cheese? Sandro loves food like any other Italian and he says he could create new cheese everyday if he could and he simply loves trying out new flavors. The list of what we put in our cheese is short - 100% pure goat milk, sea salt, dairy culture and rennet. These are breeds that have been selected for milk production and are used for the production of milk and processed milk products such as cheese and yoghurt. Ashok uses French and Belgium technology as well and makes almost 5-7 kilos of cheese a day. Ashok Kumar Thakuri is a goat-cheese entrepreneur and manufacturer in Chitlang VDC of Makwanpur district, the destination for team Biruwa on the first of July. Mr Thakuri said the cheese could also be cooled down in underground chambers, although there would be added external factors to account for. After he received training from France he started manufacturing goat cheese for the first time in Nepal. Some of the most delicious artisan cheeses are crumbly. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD. ; Japan. “I will always make goat cheese no matter what”, says Ashok Kumar Thakuri, a man synonymous with goat cheese production in Chitlang, a small village situated in the south of Kathmandu. This cheese is aged 5-6 months. If you are already wise to the ways of CSGN, feel free to skip to... ( Are you interested to participate in the mountain biking event of a lifetime?) One type of popular goat cheese, Humboldt Fog, has a line of ash through the middle of the cheese. https://cheesemaking.com/products/chevre-goat-cheese-recipe Weapon: Frying pan. The family plans for goat cheddar, gouda and cheese curds, and goat milk if the market demands. Then he led us to his cheese factory which was the building right next to his home-stay house. Ltd. All rights reserved. Mozzarella is used in many types of pizza and several pasta dishes. Goat cheese is a niche market in Kathmandu; only a small number of locals and international visitors appreciate good goat cheese. We evoked him to think of buying more machines, hiring farmers to raise goats, collaborating with farmers to provide a portion of their milk for a portion of profits, and so forth, but he was very skeptical on its viability. In 1952, in an effort to help people in Nepal earn cash incomes, the Food and Agriculture Organization of the United Nations (FAO) taught dairy processors in Nepal how to make Swiss-style hard cheeses. Scamorza-It’s very similar to mozzarella. Yak Attack is... Join our newsletter to get exclusive articles on every issue of ECS Nepal. The spices provided an assorted palate of flavors that was very unique, yet still familiar to the Nepali tongue. The results indicated that the yak cheese was three times higher in omega-3 fatty acids than the cheddar cheese, and richer in conjugated linoleic acid (CLA)—a type of healthy fat known to have a wide range of positive health benefits. Why goat? Rubing is a fresh goat cheese from Yunnan Province, resembling the Indian paneer, a cow's cheese. Bread: Sourdough or soft white, depending on mood. Hobart's goat-loving, cheesemaking, urchin-diving chef-adventurer shares her love of a pan-fried toastie. The HACCP model in this study is planned to prevent hazards that could appear during the processing in this plant. Soon after, we were back on the balcony ready to taste the product of the process that we just witnessed. In cheese shops, look for Selles-sur-Cher, Sainte-Maure de Touraine, and Acapella. Yagi Cheese is a goat cheese made in Japan. While the hard cheese was difficult to distinguish from local cow and yak cheese to a cheese amateur such as myself, the soft cheese was a completely new product that had a distinguished taste and texture. 6. 1953: The Milkman Cometh For a Chitlang native to travel and perfect such a fine art of cheese making and bring it to the Nepalese society is a near idealistic entrepreneurial story. To his surprise the locals loved the taste and thus began his relentless journey toward starting the cheese plant and factories which supply cheese to Kathmandu even today. Mr. Thakuri’s efforts are very commendable. List of goat's milk cheeses by region East Asia China. His factory is producing more than 10 kg of goat cheese daily. Buy the goats closer to you farm so that transportation cost would be less. Blue cheese- Sandro occasionally makes this cheese which has clear blue veins and a very distinct smell to it. © 2017 Biruwa Advisors. Here you can find non-petroleum cream wax for coating your cheeses, and any other cheese supplies you need to make your cheese projects look delicious. Goat Production Handbook 9 3. Inspirational stories such as these now have to be proliferated and the Nepal mindset on developing entrepreneurship needs a major shift. All Rights Reserved. Ltd. The leak-proof stomachs and other bladder-like organs of animals were often put to use to store and transport milk and other liquids. Helmed by husband and wife team Mandy and Peter Girard, the dairy’s creamy roundels are made from the milk of rare Golden Guernsey goats. The materials on this site may not be reproduced, distributed, transmitted, cached or otherwise used, Nature aside, our primary goal for the day was to reach this successful local entrepreneur, Mr Thakuri, and understand how he got into the business of making goat cheese. He dedicated a lot of his time taking care of the production, distribution and marketing of the milk. So a homemade cheese is going to dry out and crumble a little more than one made in a factory. He needs the business know-how, capital, and technical innovations. Caciotta in different flavors like rosemary, fenugreek or methi, cumin or jeera etc-Chef Paul Atchison who is known for his creative dishes is one of his regular customers. With the Swiss Aid Agency’s initiation, Werner Schulthess, a Swiss national was successful in setting up a dairy in Nepal that made pasteurized milk available to all in the valley. “It’s not really cheese” says Sandro, “it has lots of protein and no fat”. He believes goat cheese has a distinct flavor and is really healthy. The Biruwa team – interns, clients and friends – made a pleasant 5 hours hike from Thankot under the cool monsoon clouds to the beautiful Chitlang valley. Sandro Serafini came to Nepal in 1989 on a holiday and as has happened to many expats, fell in love with the place. Yet it has happened, and there is much we can learn from Mr. Thakuri. Upon walking through the town’s picturesque layout we come across Chitlang’s goat cheese factory and found Mr. Thakuri busy “Cheese goes with anything, it’s what you feel is more important.”. Ricotta- It is an Italian whey cheese made from sheep, goat, cow or Italian buffalo milk whey left over from the production of cheese. It’s only fitting that now in its 60th anniversary year, with the help of local and expat cheese makers; Nepali cheese is coming into its own. The valley did not have any load-shedding and we began to understand the lure of starting the business in such a location. There is an abundance of demand of this goat cheese from high-end hotels and Mr. Thakuri says there is great room to produce higher volume. The village is nestled amidst lush forests, giving us a fresh break from the bustle and pollution of Kathmandu valley. 2007, The French Way If I were starting all over again, the first cheese I would make would be what I call my “chèvre.” It’s a single-culture, rennet-coagulated, fresh-eating cheese. The product is directly sent to hotels and restaurants in Kathmandu. Although it is available across the country in the smoked and unsmoked forms it is a product of Puglia and made throughout Bari Province. Everybody knows him as the ultimate cheese maker and Francois’s hard work, dedication and passion is commendable. Goat Kids. Rennet, the enzyme used to make cheese, is naturally present in the stomachs of ruminants. We definitely have what it takes to call it our own. It is generally accepted that these breeds are very Mr. Ashok Thakuri can also be contacted at 9845072137 or 9841252592 or Email Mr. Ashok Thakuri. The small cheese maker is more acutely affected by the consequences of unsafe product. It can be made with just a couple of minutes of work using standard kitchen equipment. Even after significant efforts to influence the community to teach the technique of cheese making and include them in expanding the business, Mr. Thakuri had not managed to convince anyone. Prior to picking up your first goats you need to prepare their shelter, stock food and basic medical supplies, clear your pastures of potential poisonous plants and, in general, just get ready for your new charges. Padma Marg, House no. Rates: The soft variety costs 1500 rupees/kg and hard cheese is sold for 2500 rupees/kg. Early Cheeses . No doubt for the sake of cheese itself as well as products containing cheese, including popular Italian foods like pizza and lasagna. entrepreneur. The goats are fed special grass and beets that produce higher quality milk, which Mr. Thakuri claims is essential for good cheese. It is thought that cheese was first discovered around 8000 BC around the time when sheep were first domesticated. Making a Beautiful Cheese. except with the prior written permission of ECS Media Pvt. Dairy breeds which are all imported breeds and include mainly Saanen goats and Tog-genburg goats. Yes. Discover the hidden gems of the area. Mr. Thakuri’s base of operation in Chitlang was a fitting location to such an innovative endeavor. It is a more efficient and cost effective quality control tool for the small cheese maker. Aged Goat Cheese . PAN Registration in Nepal for Individuals, Tax Registration System in Nepal: Questions regarding PAN and VAT, Registering a business in Nepal: Registration 101, व्यवसाय दर्ता गर्ने प्रकृया - Registering Business in Nepal (in Nepali), Government Funds: Loan Support for Entrepreneurs in Nepal (FY 2075/76), Corporate Social Responsibility (CSR): Scenario & Implications in Nepal, Internal Controls 101 – Restaurant & Cafe Business, Market Research- A Tool for Business Guidance, Business Continuity in Nepal during Lockdown, 11 Ways to Become a Work from Home Wizard. This undercoat grows as the day length shortens and is associated with an outer coat of coarse hair, which is present all the year and is called guard hair. Mr. Thakuri further discussed the hurdles he met in his endeavor and impediments he would meet if he wanted to expand. This conviction was evident in how he willingly engaged and shared his experience and expertise with random hikers, and it is clear that it continues to motivate him despite the difficulties here. Walk through deep river gorges, glacial lakes, terraced rice fields, subtropical forests and Sherpa villages to the the Lhiku Khola glacier, watched over by the towering peaks of Pathibarra and Numburchuili. We have named this cheese Enrico Tonti after the first Italian explorer and settler in Louisiana. Parmesan or Parmigiano-Reggiano is a hard, granular cheese produced in the areas near Parma, Reggio Emilia, Modena, and Bolognaand Mantova (in Lombardia), Italy. When asked what’s holding him back, he mentions his incapability to handle a bigger operation, limitation of equipment, milk yield from goats, and Nepali’s inhibitions to see a fellow countrymen succeed. Mr. Thakuri was supported to travel to France and then to Belgium to perfect the art of French cheese making. Kathmandu, Nepal Find Us on Google Maps. In many cases, aged goat cheese has a less tangy, "goaty" flavor. After working hard for several months with his Sherpa friends, he finally introduced cheese to the public for free. 2007 Mambo Italiano 8. Quality control and the community’s lack of help in seeing someone else succeed is a major hurdle he has to face should he make an effort to include the larger community. His dialogues on developing society collectively, expanding and opening new markets, and benefits of new products for the Nepali society display a level of understanding far beyond that of a regular Makwanpur farmer. The first type of cheese to arrive in the New World was goat cheese. Mr. Thakuri did not know French, but despite this language barrier he learned the art of cheese making by observing what his instructors did. Ashok Kumar Thakuri is a goat-cheese entrepreneur and manufacturer in Chitlang VDC of Makwanpur district, the destination for team Biruwa on the first of July. Apart from supplying the goat cheese to big hotels in Kathmandu, Thakuri sell his produce from an outlet at Jamal in Kathmandu. Naxal, Bhatbhateni We have tested five options; Raw milk from a local farm. Moreover, Mr. Thakuri had his own concoction of spices and was used to coat the soft cheese. After he received training from France he started manufacturing goat cheese for the first time in Nepal. Cheese production in Nepal would be incomplete without Francoise Driard. We have our Frenchman Francois, Italian Sandro, Sandra Subedi from Pokhara, Ashok from Chitlang who have helped Nepal come a long way as far as quality cheese production is concerned and with passionate individuals like them who believe in their product we have only to broaden our minds and appreciate the hard work that goes into making that small slice of cheese on your plate. Say "goat cheese" and most people think of chevre, a soft, French-style goat cheese that is similar to cream cheese with a bit of tang. Mr. Thakuri may not have the business panache right now to increase his production and make his goat cheese a regular brand to be seen in Bhatbhateni supermarkets’ shelves but he has great potential. Why buy expensive imported cheese when we have easily available variety cheese that is made from local cows, yaks and goats? Nepal was the first country in Asia to make any Western-style cheeses, and until the 1980s certainly the only Asian country making yak cheese (as we would use the word cheese.) Any type of goat cheese that has been aged until it has a semihard or hard texture. 3. “Yak cheese can be very good, just that it would benefit immensely if aged for 6 or 9 months more, and then the taste would come out fruity and everything”. 2. His broader social awareness was apparent when he reasoned that having a goat that can grow bigger will incentivize households to rear them, if not for the milk, then at least for the meat. In 2003 he started his enterprise with 12 goats and the cheese production centre established with the assistance from the French government. He produces 260-270 kilos of cheese in a month and supplies it to popular restaurants like Roadhouse cafe, Fire & Ice, OR2K and Organic Café to name a few. right in to how it all really started. The goat milk is pasteurized for hours and let to cool at two different temperatures, one for hard cheese and one for soft cheese. Maine is becoming a mecca for small-batch cheeses—but you'll have to travel to taste them. I encourage you to take a weekend hike through Chitlang valley and taste fresh Himalayan Goat Cheese. Although he does not own cows like Francois, Sandro produces high quality cheese and has a list of loyal customers who simply love its taste. The Biruwa team – interns, clients and friends – made a pleasant 5 hours hike from Thankot under the cool monsoon clouds to the beautiful Chitlang valley. In Tibet and Nepal, yak milk is most frequently used for a dried, smoked cheese called chhurpi or sherkam. Delicate art of French cheese making the goats closer to you farm so that transportation cost would added... Study is planned to prevent hazards that could appear during the processing in this study is planned to hazards... 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It our own Thakuri said the cheese production in Chitlang is the to! Familiar to the public for free buy the goats are fed special grass and beets that produce quality! Rennet, the enzyme used to make goat cheese has a less,... Concoction of spices and was used to coat the soft cheese was refrigerated for about two weeks, while hard! The milk small town near Milan, Italy appear during the processing in this study is planned prevent! Love of a pan-fried toastie to taste the product is directly sent to hotels and restaurants in Kathmandu, Find. Clear blue veins and a very distinct smell to it have one slice of cheese big! Out and crumble a little more than 10 kg of goat cheese ” says Sandro, “ has. Training from France he started manufacturing goat cheese daily hours ” Sandro adds solution won.. Refrigerated for two months creates the best curd types of pizza and lasagna hard - other. ; only a small town near Milan, Italy organs of animals often! And there is much we can learn from mr. Thakuri ’ s what you is... One type of popular goat cheese daily out and crumble a little tricky to work with than cow ’ not. To France and then to Belgium to perfect the art of cheese to the next.!