Yak cheese is a semi-hard, naturally ripened cheese made from fresh milk produced by yak and chauri (yak-cow crossbreed). It is collected between May and October from high mountain pastures of the Nepal Himalayas.​

The cheese reflects the cultural heritage of Sherpa, Jirel and Tamang Indigenous communities who have traditionally herded yaks and produced dairy products in remote mountain settlements for centuries.​

Yak cheese is produced across Rasuwa, Dolakha, Solukhumbu and Ramechhap districts,from yaks that graze freely on alpine pastures above 3 000 metres. These high-altitude rangelands and their natural microflora give the cheese its distinctive flavour and character. ​

Hard and long-lasting, it has a unique texture that softens as it is chewed, with a nutty, slightly sweet taste and a mild salty finish.​ It is locally considered to be high in protein and low in lactose.

Dairy Development Corporation (DDC) Nepal is a fully state-owned corporation that collects milk from 150 herders, 78 of whom are women. DDC then processes, ages and markets the yak cheese, bringing the herder’s effort to consumers in town. ​

DDC supports yak herders by purchasing milk, providing advance payments of up to 45 percent  during production season and supplying essential materials for production. 

Fresh milk is collected from yak herders and checked for fat content and quality standards. Milk is gently heat-treated, then starter microbial cultivation and rennet are added to form curd. ​

The curd is cut, cooked and pressed, then shaped in mould. ​The cheese is brined and aged for 45-90 days at room temperature.​

After ripening, cheese is vacuum-packed and quality-checked at DDC’s central laboratory before dispatch to the market.