Cheese Factory in Kyanjin Gompa: From Yak to Cheese

Cheese Factory in Kyanjin Gompa: From Yak to Cheese

High in the Langtang Valley, where culture and scenery merge together, lies a hidden treasure of taste and tradition- the Kyanjin Gompa Cheese Factory. Situated at an elevation of 3870 meters (12,697 ft) amidst the traditional Tibetan Tamang village, this factory produces one of the world’s rarest delicacies – yak cheese.
Besides exploring breathtaking Himalayan giants, like Langtang Lirung and Yala Peak, traditional villages, hospitable people, and fluttering prayer flags, Kyanjin Gompa Cheese Factory offers a perfect taste of culture and commerce.
What makes the cheese so special? It’s not just the taste but the story behind it, a blend of Swiss innovation, high-altitude pastoral life, and a pinch of Nepali culture.

Yak Cheese

Story Behind Kyanjin Gompa Cheese Factory

The origin of the cheese factory dates back to the 1950s when high-altitude dairy farming in Nepal was first practised. With support and technological assistance from Swiss dairy experts introduced high-altitude cheese production in Nepal. Later on, the Dairy Development Corporation (DDC) 1961 was established to utilize and commercialize milk production by yak and hybrid cows in remote Himalayan villages.
Meanwhile, with Swiss support, a cheese factory was established in 1955 near the traditional Tibetan Sherpa village, Kyanjin Village. Since then, it has been run and passed down to the locals, making it the oldest cheese factory in the country. The main motive for establishing this factory was to provide a sustainable source of income.

Kyanjin Gompa, Langtang Valley

How is Cheese Produced?

The factory functions seasonally, usually from March to November, when the trails are accessible, and livestock can graze freely.
Every morning, locals in Kyanjin and nearby settlements walk for hours to bring yak and chauri (yak-cow hybrid) milk to the factory, carrying cans of fresh milk on their backs or by mule. The factory collects this milk and begins the delicate process of turning it into cheese.
Now, the traditional Swiss cheese-making technique comes into play. Inside the modest, slate-roofed buildings, aided by locally crafted tools, the milk is first boiled. Then, the boiled milk is curdled, strained and pressed into large circular moulds. These moulds are then aged in naturally cool, stone-built cellars for several weeks.
The final product is a dense, flavorful cheese—firm in texture, slightly nutty, and slightly tangy, something between parmesan and gruyere. Its taste is shaped not only by technique but also by the altitude, the diet of the animals, and the purity of the environment.
The produced cheese is then matured for weeks in cellars, stacked on wooden shelves, and finally transported to Kathmandu or Pokhara by mule and jeep. Sometimes, during emergencies or festivals, they are also transported through helicopters.

Kyanjin Gompa Cheese Factory – a source of income for the locals

For local communities, the cheese factory isn’t just a business, it’s a way of life for them. Apart from tourism, running teahouses and selling locally produced items, such as milk, or working in the factory during the season are the only sources of income for many households.
The DDC buys mild from the families at reasonable rates, which encourages them to raise livestock despite increasing outmigration and unforgiving climatic challenges.
The cheese factory became the symbol of resilience and recovery after the 2015 earthquake devastated the Langtang Valley region. While most of the region was highly affected by the earthquake, with support from NGOs and locals, the factory resumed well and was strong within a year.
This represented the strength, determination and resilience of the people of Langtang Valley.

A Must-Visit for Trekkers

For trekkers who are on the Langtang Valley Trek, Kyanjin Gompa is the final destination. So, why not visit this humble cheese factory? Whether it’s a guided tour or a solo trek, sampling fresh Swiss cheese is surely an unforgettable part of the Langtang experience. Some of the teahouses also serve dishes made using local cheese. Trekkers can try foods like yak cheese toast, creamy pasta, crispy Mo: Mo, or pizza.
Due to the region’s remoteness, with no roads reaching Kyanjin Gompa, everything is carried in or out by helicopter, porter or mule. For this reason, the cheese is even more prized.

A Taste Worth Preserving

In an age of industrial food and imported cheese, the Kyanjin Cheese Factory remains a rare example of local food heritage meeting sustainable development. Its continued success depends on careful environmental balance, government support, and, of course, the interest of visitors who are willing to walk days to taste something truly Himalayan.
So, if your trail leads you to Kyanjin, don’t just look up at the peaks. Step into the factory, breathe in the scent of warm milk and aged rinds, and carry a piece of Langtang’s living heritage with you—one bite at a time.