Mountain Chews are made using the ancient recipe and techniques that are still prevalent in the Himalayas.
Grass fed yaks are milked every day by hand
The yaks are milked every day, using the traditional method, without any modern devices. The cattle are fed all natural leaves from the forest and graze on natural pastures where present.
Milk is boiled, fat (butter) is removed and butter milk is extracted
The milk is boiled for 4-5 hours. The hot milk is poured into a hand-cranked centrifuge device, some using more traditional methods, to remove all the fat. The fat-free milk obtained is used to produce our dog chews that we process in our facility to ready them for export.
Milk is coagulated and strained to remove any whey
Once the milk has cooled down, it is treated with 10 ml of lime juice and 10 mg specialized Himalayan salt for about 100 gallons of milk. The sour of the mild acid coagulates the milk and the salt speeds up the process. The solids are then separated using the traditional process to remove any whey and hints of salt and lime juice.
Cheese is pressed and shaped to remove moisture
The solids are placed in a jute cloth and then subjected to squeezing for about 3 weeks. When the cake obtained contains very little moisture, it is made to pass through the compressing process using traditional techniques to further remove any excess moisture.
Cheese blocks are cut, dried and aged
The cake is then cut to large sizes and prepared for dry cooking under the sun and smoke for sometimes up to months.
Dried cheese is inspected and cleaned
These cakes are collected and brought into our warehouse for quality inspection and further only approved cakes as per the company standards are handed over to the production team for processing where such cakes are converted into high quality Mountain Chews.
Mountain chews are cut, sorted, packaged and ready-to-ship
The chews are further cleaned using buffing machines and lime-juice, and cut to size and packaged and shipped to customers.