8 Photo Of Goat Milk Processing: Chitlang

Ashok Kumar Thakuri is a goat-cheese entrepreneur and manufacturer in Chitlang VDC of Makwanpur district, the destination for team Biruwa on the first of July. The Biruwa team – interns, clients and friends – made a pleasant 5 hours hike from Thankot under the cool monsoon clouds to the beautiful Chitlang valley. The village is nestled amidst lush forests, giving us a fresh break from the bustle and pollution of Kathmandu valley. Nature aside, our primary goal for the day was to reach this successful local entrepreneur, Mr Thakuri, and understand how he got into the business of making goat cheese.

Mr. Thakuri’s base of operation in Chitlang was a fitting location to such an innovative endeavor. Upon walking through the town’s picturesque layout we come across Chitlang’s goat cheese factory and found Mr. Thakuri busy right in to how it all really started.


Goat cheese is a niche market in Kathmandu; only a small number of locals and international visitors appreciate good goat cheese. Mr. Thakuri though, has been able to cultivate a niche market, which has supported his factory providing a credible example of individual initiative and leadership at the local level, which is especially inspiring given Nepal’s entrepreneurial climate.

Mr. Thakuri was supported to travel to France and then to Belgium to perfect the art of French cheese making. Like so many other Nepalese, rather than face the difficult future ahead upon his return to Nepal, he had made arrangements, taken reference of a Nepali in the foreign country, and was ready to make a living in France or wherever he would end up. However, when the time came, his desire to have an impact in Nepal and be a part of the solution won over. He had conviction to return. This conviction was evident in how he willingly engaged and shared his experience and expertise with random hikers, and it is clear that it continues to motivate him despite the difficulties here.
Mr. Thakuri did not know French, but despite this language barrier he learned the art of cheese making by observing what his instructors did. Often not knowing why certain things were done, and unable to properly ask, he still stuck with it. After a few weeks in France he returned to Nepal, convinced that he could replicate the simple and delicate art of cheese making.

Mr. Thakuri gave us a tour of his facility, explaining us how exactly his business operates. He had a goat farm a few minutes away from his factory, where he had about 70 goats, and whom he says contribute an average of half a liter of milk a day. The goats are fed special grass and beets that produce higher quality milk, which Mr. Thakuri claims is essential for good cheese. Then he led us to his cheese factory which was the building right next to his home-stay house. Provisions were made for hygiene, as we put on hairnets and covered our shoes. The goat milk is pasteurized for hours and let to cool at two different temperatures, one for hard cheese and one for soft cheese. The soft cheese was refrigerated for about two weeks, while the hard cheese was refrigerated for two months. The valley did not have any load-shedding and we began to understand the lure of starting the business in such a location.Mr Thakuri said the cheese could also be cooled down in underground chambers, although there would be added external factors to account for.

 Photo By: Ramkumar Karki
Taken Place: Nepal's First Goat Cheese, Chitlang, Makwanpur, Nepal
Taken Date: 12-03-2013
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