A visit to Chitlang is nothing without making time to go to the goat cheese factory to taste the exquisite hand-made cheese by skilled locals.
Get ready to be inspired by the sheer dedication and consistency of a couple who never gave up on their dreams and successfully created the goat cheese factory.
The first one in Nepal, the goat cheese factory, is getting a lot of attention from many national and international tourists, which it rightly deserves. You’ve had various kinds of cheese in your life but trust me, once you taste the goat cheese from Chitlang, your taste buds will not look for an ordinary cheese.
Taste the cheese and bring some for your family and friends. Let your loved ones also taste the best artisan cheese from the hills of Nepal.
Why visit the goat cheese factory during the Chitlang trip?
People are attracted to Chitlang for many natural and adventurous activities. However, the village has many surprising attractions. A visit to the goat cheese factory will show you a unique side of this place, which is still unknown to many.
People love eating cheese but doubt what goat cheese might taste like. That’s why we recommend visiting this factory. You will feel like a student on an educational tour while visiting this factory as you will learn all the gradual processes of producing goat cheese.
The welcoming factory workers will give you delicious sample cheese that they make with fresh goat milk and other ingredients. Isn’t that a great way of showing support to the local farmers and encouraging them to do better? You’ll be greatly impressed by the sustainable and hygienic cheese-making process.
What makes goat cheese distinct from others?
Your grocery shopping is probably incomplete without buying cheese. But you may never have tried goat cheese. So, why would you try it over your regular favorite cheese? Let us discuss why this cheese is different from the ones we eat regularly.
The normal cow cheese is creamier but the goat cheese makes your taste buds dance with a tangy or tart flavor. This crumbly, textured cheese has a lower fat content. So, don’t be afraid of gaining weight and eat it as much as you like.
When milk or its products are mentioned, lactose intolerance becomes a spontaneous issue. If eating cow cheese gives you a bad stomach, try goat cheese and you will notice your body is digesting it easily.
Now that you are a bit impressed by the potential health benefits and taste of goat cheese, let me tell you that it is extremely versatile and you can pair it well with many items. Enjoy the cheese with your morning fruits or evening salads. Eat it with a glass of wine or with popcorn while watching your favorite movie at home. You can choose from spreadable soft cheeses to hard cheeses.
Inside Chitlang’s Goat Cheese Factory
You will get goosebumps listening to the sheer dedication and resilience story of Mr. Ashok Singh Thakuri and his wife Rita Singh Thakuri for nearly two decades. It is nothing less than magical when a couple who once found it difficult to have a two-time meal is now running a million-dollar business.
The Thakuris have been running their factory for 18 years now. They sell their products to many 5-star hotels and even internationally, making Nepal proud.
Mr. Thakuri learned the art of cheesemaking in Paris almost two decades ago when it was mostly unheard of. The man who spoke broken English and did not know a word of French gave his all to observe what his instructors did.
In many interviews, the gentleman has confessed that often he would not understand the process and why certain things were done. But that did not stop him from learning and giving up was not the option.
After a few weeks, Mr. Thakuri returned to Nepal with a dream in his heart. He and his wife set out to replicate the delicate art of cheesemaking. That came with a lot of hate and bullying from their family members and friends. However, the couple trusted the process and slowly expanded their business.
How is the goat cheese made?
Mr. Thakuri often gives visitors a tour of the factory, showing them how his team creates the best artisan cheese. He has a goat farm just a few minutes away from his factory, where he rears hundreds of goats that provide milk for the cheese.
A normal goat’s milk is not enough to produce enough cheese in the factory. Acknowledging that gap, Thakuri brought a crossbreed of Sannen goat. It is a Swiss breed that is the most productive domestic goat and gives more milk than the local breed.
He takes special care of his goats and gives them the best grass and beets to get a good quantity of milk. If you want to enter the factory, you need to follow some rules because hygiene can not be compromised. The factory will give you hairnets, aprons, and shoe covers.
1. Pasteurize the fresh milk
Cut to the cheese-making process, the workers pasteurize the fresh milk for hours and let it cool for several hours.
2. Refrigerate Cheese (Hard or Soft); Temperature Varies
Here, the cooling hours differ; one for soft cheese and the other for hard cheese. They refrigerate the soft cheese for two weeks and the hard cheese for two months.
And when the time is right, you get tasty and fresh cheese, hard or soft as per your liking.
The location favors the making process since there is no power cut in this region. Just imagine getting constant power cuts when you need to refrigerate your cheese for nearly two months. Doing business in such an area would be useless.
3. Cool cheese in the Underground chamber
Mr. Thakuri has an alternative idea for that matter as well. He said that the cheese could also be cooled in underground chambers in case of power cuts. That would, however, require some added external factors.
Which to Buy? Hard cheese or soft cheese?
You can taste the cheese at the factory itself so that you know which one you want to buy. The hard one resembles yak or cow cheese. The soft cheese is the star here. This product looks completely new with a unique taste and texture.
Mr. Thakuri has his own mixture of spices, which he uses to coat the soft cheese, providing a unique, assorted palate of flavors. The flavor, however, mingles with the Nepali tongue. If you want to store your cheese for longer, get the hard cheese. But if you want something more playful in taste, the soft one is right.
Is goat cheese more expensive than regular cheese?
Mrs. Thakuri explained that the soft cheese sells for Rs. 2,500 per kilo and the hard cheese for Rs. 3,500. You can store the soft cheese for two months, while the hard cheese can be stored for almost two years.
The price is not at all expensive considering the hygiene, taste, and health benefits of goat cheese. Since this is a specialty product, 5-star hotels and big restaurants use it in many dishes that consumers love. It might, however, be a bit more expensive than cow cheese because the production requires special care and milking techniques.
How is the goat cheese market doing in Nepal and internationally?
Mr. Thakuri believes that his greatest accomplishment is that the factory can attract many domestic and international tourists and give them the product they want. Numerous colleges and schools from around Nepal and India conduct study tours of the factory.
In the initial years, when Thakuri approached posh restaurants and hotels in Kathmandu, they would give him a side eye. Once he recalled, “Goat-milk cheese produced in Nepal, really? — was the kind of sarcastic comments I got from some hotel managers.”
Now the same hotels and restaurants treat him with respect and purchase cheese from the factory to serve their guests. People who visit the factory also purchase the cheese in bulk quantities. But that is just a part of it.
The couple’s work is being identified internationally as well. Ashok has traveled to France, Belgium, and Germany at the invitation of the goat-milk cheese factory in those countries. A few years ago, a Belgian company documented the couple’s cheese factory in Chitlang.
The couple is very content with their job. When asked about how they feel about their business today, Mrs. Rita said,
“Yes, my husband and I are satisfied with the progress we have made in those 14 years. Our dreams have finally come true.”
Chitlang Goat Cheese Homestay: A product of the Goat Cheese Factory
After the gradual success of their cheese factory, Mr. and Mrs. Thakuri realized they could set up another business near the factory. By now, the couple had deep business acumen. They knew setting up a homestay near their cheese factory would be beneficial.
So, they established the Chitlang Goat Cheese Homestay Farm right next to the factory. Tourists who visit the cheese factory can spend the night at the cozy homestay. The place that started with a humble beginning with just one room now has more than 20 rooms. One of the most notable guests of this homestay is the Israeli Ambassador to Nepal.
The staff welcomes you with goat cheese and homemade plum wine. You can enjoy your snacks while admiring the beauty of Chitlang.
House Rules at Chitlang Homestay
- Minimize loud noise after 10. No guests should be disturbed at night.
- You have to make payment on arrival.
- Smoking indoors is prohibited.
- Keep the rooms and surroundings clean.
- Inform in advance if you are not having a meal at the homestay.
- Inform the staff about where you are going so it will be easier to look for you in any emergency.
Conclusion
The Chitlang Goat Cheese Factory has been running since 2004. While the journey has been a rollercoaster for Mr. Ashok Singh Thakuri and his wife Rita Thakuri, their hard work has led the business to great heights today, giving a lesson to every young business aspirant.
Book your stay at the Chitlang Goat Cheese Homestay and Factory, where you will experience the unique method of cheese-making and spend a night at the beautiful homestay.
FAQs
1. Can I keep goat cheese at room temperature?
No. For safety reasons, store your goat cheese in a refrigerator. If it is a soft cheese, you can store it and use it within two weeks to relish its fresh taste. In the case of hard cheese, store it for as long as two years and enjoy it whenever you want.
2. Is there a balance in the demand and supply of goat cheese in Nepal?
Unfortunately, goats’ milk production is less than that of a cow. This is one of the biggest reasons for the low supply of goat cheese. And there are not many goat cheese factories in Nepal. While more people are demanding goat cheese, the supply is limited.
