In 1955 a Swiss dairy project taught Langtang to make mountain cheese — and the kilned rounds of Kyanjin's little factory have been a trekker's legend ever since.
The nak (female yak) milk comes down from summer pastures; the wheels age on wooden shelves you can visit. Sharp, smoky, and somehow exactly like the valley tastes.
Since
1955
Origin
Swiss aid project
Try
Fresh rounds at the dairy
Insider tip
Buy a wedge for the trail — it survives a week in a pack and improves every lunch.
More in Langtang Valley
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