🧀 This is how Himalayan cheese chew is made
Based on traditional Himalayan recipes, it is carefully made with yak and Himalayan cow milk collected from farmers in the highlands (1,800 to 2,400 m above sea level).
🐮 Step 1: Milk collection and processing
Fresh milk is cooled to below 4°C to maintain freshness
Sterilized at 85°C to remove germs
Milk fat is removed to skim milk with a fat content of 0.6-0.8%. Optimal conditions for making hard cheeses
🧀 Step2: Cheese Formation
Heat again at 85°C and add lime juice (natural acid) to coagulate
Wash the hardened cheese, break it into small pieces and heat it again
Put it in a mold and shape it and press it for 24 hours at a pressure of 80 tons
→ Removes excess water thoroughly!
🌬️ Step3: Drying and quality check
Cheese cooled at 4 ° C or lower for 2 days
Cut and dry first for 7-10 days (22-23 ° C)
Dry thoroughly for an additional 25 days to increase hardness
Then smoked in Himalayan wood for 7 days
If necessary, wash with tested water at 50-60°C
Finally, 4 days of finishing drying
✅ Final Check &Packaging
Hand polishing and cutting, metal detection &UV inspection
Ensure that the moisture content is 12% or less, enabling long-term storage
It will be shipped after strict quality checks