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Pasteurization
Pasteurization is done by heating the milk at 71 degrees Celsius.
Coagulation
Very small amount of Himalayan salt and lime juice are added to make the Yak/Cow milk coagulate.
Extraction
Whey is extracted and lactose is removed during this process.
Pressing & Drying
The cake is pressed against the rocks to remove remaining water & hung over the fireplace for up to four months
Cleaned & Cut
Cheese is cleaned and cut in desired sizes.
Lab test & distribution
Each batch of cheese is lab-tested prior to distribution.
