“In comparison to last year, the sale of cheese has increased this year by 10 to 15%. The demands seem to be growing,” puts in Bharat Banjara, a staff of the Dugdha Bikash Sansthan (Dairy Development Corporation).[break]
There are a variety of cheese differing in terms of flavors, textures and processes, giving cheese lovers abundant options to choose from. At DDC, they offer Yak and Kanchan cheese.
“Yak cheese, made from yak milk, comes from Jiri in Dolakha and Thodhug in Rasuwa,” shares Banajara and adds, “Kanchan cheese is made from cow milk and supplied from Ilam.”
At DDC, its cheeses are sold in rolls of six and seven kgs and slices or pieces of 200 and 500 grams each. Kanchan cheese costs Rs. 380 per kg and Yak cheese costs Rs. 500 per kg.
Located at Tokha, Chandeshwori, Himalayan French Cheese produces and supplies different kinds of cheese. Following the traditional French recipes, it produces Tomme Cheese, St Marcelin Cheese, and Ricotta Cheese.
Subechchya Basnet, owner of Kheti Bazaar – an organic shop at Bhojan Griha – in Dilli Bazaar, says, “Cheese consumption has especially grown among the younger generations.” With the rising popularity of Continental dishes from spaghetti and pasta to pizza and salads, where the use of cheese is aplenty, the intake of the item has increased, she explains.
Kheti Bazaar sells three different kinds of cheese – Tomme cheese, Extra old cheese which is a hard cheese, and Ricotta cheese, which is made from cow milk and supplied by Himalayan French Cheese. Goat cheese, available in soft and hard kinds, comes from Chitlang in Makwanpur.
Soft cheese, such as cottage and mozzarella, are typically lightly flavored and extremely high in moisture. Semi-hard cheeses have a bolder flavor than semi-soft cheese, and cheese in this category are smoked. Hard cheese, which includes Parmesan and Romano, is also grated, and is used as side dishes for fruits, wines, nuts and other appetizers.
Along with Kheti Bazaar, the European Bakery at Baluwatar also offers both soft and hard goat cheese from Chitlang. The Bakery also has Emmental cheese supplied from Ilam in east Nepal.
Apart from those made locally, a range of cheese such as Cheddar, Camembert, Stilton, Parmesan, Blue cheese and Smoked cheese and a lot more produced in different parts of the world are imported into the Kathmandu markets.
Types of cheese
Yak: Made from yak milk, it is hard.
Kanchan: Made from cow milk, it is soft.
Tomme: A semi-firm cheese with slightly salty, mild but savory taste with an aroma reminiscent of a cheese cellar.
St Marcelin: A soft French cheese made from cow’s milk with a mottled creamy-white exterior.
Ricotta: A fresh cheese which is grainy and creamy white in appearance.
Cheddar: A firm cheese which originates from cow’s milk which varies in flavor, depending on the way it is made and its aging process. It can have a mild to sharper taste.
Blue Cheese: Made either with cow, sheep or goat’s milk with a blue or blue-green mold. The flavor is usually strong and has a tangy taste.
Swiss Cheese: Also known as Emmental, it is made of cow’s milk and is lightly flavored, sweet and nutty. It is also known for being glossy, light or pale yellow with large holes in it.
Feta Cheese: Soft cheese made with goat or sheep’s milk. It is white in color, a bit sour in taste and rich in aroma.
Health benefits
There’s high concentration of essential nutrition in cheese, like proteins, calcium and other elements like phosphorous, zinc, Vitamin A, riboflavin and Vitamin B12 which helsp in maintaining body functions and protects body from diseases.
Since cheese is extremely high in its calcium content and rich in Vitamin B, it is good for the bones and maintaining strong teeth by preventing tooth decay.
Cheese contains substances called Conjugated Linoleic Acid and Sphingolipids that help prevent cancer, and also helps prevent osteoporosis, a bone disease resulting in fall in the bone density caused by deficiency of calcium in the body.
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