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. Mozzarella is used in many types of pizza and several pasta dishes. Goat Production Handbook 9 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”. It can be made with just a couple of minutes of work using standard kitchen equipment. After a few weeks in France he returned to Nepal, convinced that he could replicate the simple and delicate art of cheese making. 2007 Mambo Italiano Yet it has happened, and there is much we can learn from Mr. Thakuri. 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. Naxal, Bhatbhateni The leak-proof stomachs and other bladder-like organs of animals were often put to use to store and transport milk and other liquids. except with the prior written permission of ECS Media Pvt. 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 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. 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. Visit one of Nepal’s first cheese factories, established in 1957 and the famous Thodung Monastery on the way. He had conviction to return. 2. Discover the hidden gems of the area. Blue cheese- Sandro occasionally makes this cheese which has clear blue veins and a very distinct smell to it. Some of the most delicious artisan cheeses are crumbly. After working hard for several months with his Sherpa friends, he finally introduced cheese to the public for free. Mr Thakuri said the cheese could also be cooled down in underground chambers, although there would be added external factors to account for. “These soft and semi-soft cheeses are made and sold within 24 hours” Sandro adds. Any type of goat cheese that has been aged until it has a semihard or hard texture. I encourage you to take a weekend hike through Chitlang valley and taste fresh Himalayan Goat Cheese. Caciotta- It’s mostly made in the central regions of Italy. 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. 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. Goat milk can be a little tricky to work with than cow’s milk so its quality and freshness is even more imperative. 2003: Made in Nepal “The production in Chitlang is the only one as far as goat cheese is concerned” he says proudly. In many cases, aged goat cheese has a less tangy, "goaty" flavor. 3. ; 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. 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. All Rights Reserved. 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. Mr. Thakuri did not know French, but despite this language barrier he learned the art of cheese making by observing what his instructors did. Aged Goat Cheese . Cheese: Creme fraiche, fromage blanc, gruyere, hard goat's cheese, gouda. 6. 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. No doubt for the sake of cheese itself as well as products containing cheese, including popular Italian foods like pizza and lasagna. Create cheeses that look as great as they taste by using the best materials for shaping and coating your cheese. 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. Yagi Cheese is a goat cheese made in Japan. 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. “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. The list of what we put in our cheese is short - 100% pure goat milk, sea salt, dairy culture and rennet. His factory is producing more than 10 kg of goat cheese daily. 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. It’s easily digestible than cow or yak milk. Kathmandu, Nepal Provisions were made for hygiene, as we put on hairnets and covered our shoes. Demand for cheese have risen steadily ever since. agriculture. We definitely have what it takes to call it our own. In 2003 he started his enterprise with 12 goats and the cheese production centre established with the assistance from the French government. Mr. Thakuri’s base of operation in Chitlang was a fitting location to such an innovative endeavor. Everybody knows him as the ultimate cheese maker and Francois’s hard work, dedication and passion is commendable. 1953: The Milkman Cometh Do you need goat milk to make goat cheese? Parmesan or Parmigiano-Reggiano is a hard, granular cheese produced in the areas near Parma, Reggio Emilia, Modena, and Bolognaand Mantova (in Lombardia), Italy. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD. Early Cheeses . He needs the business know-how, capital, and technical innovations. 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. 7. 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. Rates: The soft variety costs 1500 rupees/kg and hard cheese is sold for 2500 rupees/kg. Yak Cheese? The village is nestled amidst lush forests, giving us a fresh break from the bustle and pollution of Kathmandu valley. In Tibet and Nepal, yak milk is most frequently used for a dried, smoked cheese called chhurpi or sherkam. 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. The goat milk is pasteurized for hours and let to cool at two different temperatures, one for hard cheese and one for soft cheese. Nepali cheese production started the same year as the first successful ascent of Everest. Lorenzo Bel Paese - is an Italian Bel Paese style cheese. Golden Guernsey Goat’s Cheese is one such local delicacy. Copyright ©2020 ECS Media Pvt. 4. 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. Inspirational stories such as these now have to be proliferated and the Nepal mindset on developing entrepreneurship needs a major shift. Parmigiano-Reggiano is most commonly used in pasta, soups, risottos etc. He says every Nepali household should have one slice of cheese every week if not every day. 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. Mr. Thakuri further discussed the hurdles he met in his endeavor and impediments he would meet if he wanted to expand. Why buy expensive imported cheese when we have easily available variety cheese that is made from local cows, yaks and goats? 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. We are getting there, however slowly it may be. Then he led us to his cheese factory which was the building right next to his home-stay house. Mozzarella- Mozzarella is a fresh cheese, originally from southern Italy, traditionally made from Italian buffalo or cow’s milk. 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. 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. Maine is becoming a mecca for small-batch cheeses—but you'll have to travel to taste them. 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. Cheese production in Nepal would be incomplete without Francoise Driard. Moreover, Mr. Thakuri had his own concoction of spices and was used to coat the soft cheese. Best Cheese experience: Tomme cheese on a piece of fresh baguette with a glass of red wine or melted on bread or with potatoes. 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. 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. Making a Beautiful Cheese. Soon after, we were back on the balcony ready to taste the product of the process that we just witnessed. 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. 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. 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. Rubing is a fresh goat cheese from Yunnan Province, resembling the Indian paneer, a cow's cheese. However, when the time came, his desire to have an impact in Nepal and be a part of the solution won over. Ashok uses French and Belgium technology as well and makes almost 5-7 kilos of cheese a day. Although it is available across the country in the smoked and unsmoked forms it is a product of Puglia and made throughout Bari Province. 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. After he received training from France he started manufacturing goat cheese for the first time in Nepal. All our cheese is made on beautiful Salt Spring Island, and we continue to be an entirely family owned and operated company. In cheese shops, look for Selles-sur-Cher, Sainte-Maure de Touraine, and Acapella. Here, Mandy discusses her beloved herd, her favourite goat’s cheese dish and the prettiest spots on the island. Buy the goats closer to you farm so that transportation cost would be less. Ltd. All rights reserved. It is a more efficient and cost effective quality control tool for the small cheese maker. After he received training from France he started manufacturing goat cheese for the first time in Nepal. Apart from supplying the goat cheese to big hotels in Kathmandu, Thakuri sell his produce from an outlet at Jamal in Kathmandu. One type of popular goat cheese, Humboldt Fog, has a line of ash through the middle of the cheese. 5. Ltd. The quality of those ingredients is the key to its great taste. Goat Kids. Our kits were not tested with powdered, evaporated or canned goat milk. 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. 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. He dedicated a lot of his time taking care of the production, distribution and marketing of the milk. 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. 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.) 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. Weapon: Frying pan. First and foremost, read up on the day to day care of owning a dairy goat. Hobart's goat-loving, cheesemaking, urchin-diving chef-adventurer shares her love of a pan-fried toastie. 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. It is thought that cheese was first discovered around 8000 BC around the time when sheep were first domesticated. 2007, The French Way The HACCP model in this study is planned to prevent hazards that could appear during the processing in this plant. List of goat's milk cheeses by region East Asia China. Mr. Thakuri gave us a tour of his facility, explaining us how exactly his business operates. The family plans for goat cheddar, gouda and cheese curds, and goat milk if the market demands. The first type of cheese to arrive in the New World was goat cheese. Limitations of … 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. The spices provided an assorted palate of flavors that was very unique, yet still familiar to the Nepali tongue. The product is directly sent to hotels and restaurants in Kathmandu. So a homemade cheese is going to dry out and crumble a little more than one made in a factory. Padma Marg, House no. He believes goat cheese has a distinct flavor and is really healthy. “It’s not really cheese” says Sandro, “it has lots of protein and no fat”. We have tested five options; Raw milk from a local farm. The soft cheese was refrigerated for about two weeks, while the hard cheese was refrigerated for two months. 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. 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. This milk is ideal and creates the best curd. Find Us on Google Maps. entrepreneur. Bread: Sourdough or soft white, depending on mood. Sandro Serafini came to Nepal in 1989 on a holiday and as has happened to many expats, fell in love with the place. Cheese Varieties: He makes two types of cheese- soft and hard - and other six to seven different organic flavored cheeses. Dairy breeds which are all imported breeds and include mainly Saanen goats and Tog-genburg goats. right in to how it all really started. “Cheese goes with anything, it’s what you feel is more important.”. https://cheesemaking.com/products/chevre-goat-cheese-recipe Rennet, the enzyme used to make cheese, is naturally present in the stomachs of ruminants. 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?) His was the first western style cow cheese production facility in Nepal. The first mass production of cheese in the country took place in 1851 in New York. And coming from a farming family, Karen Bennett looks forward to passing it on to the next generation. This cheese is aged 5-6 months. ; Japan. The valley did not have any load-shedding and we began to understand the lure of starting the business in such a location. 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. 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. Scamorza-It’s very similar to mozzarella. First, remember that when making cheese at home, you're making 2-pound cheeses, not 200-pound cheeses. This cheese originated from Bel Paese, a small town near Milan, Italy. Yes. Chèvre is a French word that means “goat cheese” or cheese made from goat’s milk. 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. © 2017 Biruwa Advisors. Rates: The least expensive is the Ricotta sold at NRS 800/kg and then it goes up till NRS 1600/kg 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. Ricotta- It is an Italian whey cheese made from sheep, goat, cow or Italian buffalo milk whey left over from the production of cheese. Goat cheese is a niche market in Kathmandu; only a small number of locals and international visitors appreciate good goat cheese. It is generally accepted that these breeds are very 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. Why goat? 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. Mr. Thakuri’s efforts are very commendable. 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. Mr. Ashok Thakuri can also be contacted at 9845072137 or 9841252592 or Email Mr. Ashok Thakuri. “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. Analiese Gregory, chef and goat herd, Hobart. 205/4 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. The small cheese maker is more acutely affected by the consequences of unsafe product. Often not knowing why certain things were done, and unable to properly ask, he still stuck with it. Mr. Thakuri was supported to travel to France and then to Belgium to perfect the art of French cheese making. These soft and semi-soft cheeses are crumbly they taste by who is the first goat cheese maker in nepal the best curd down in chambers! Maker and Francois ’ s cheese is one of Nepal ’ s first cheese factories, established 1957. Aged until it has happened, and there is much we can learn from mr. Thakuri gave us a of... No doubt for the sake of cheese a day cheese daily factory is producing more than 10 kg goat! 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