Our Manufacturing Process
Our yak cheese dog chews are made using traditional techniques passed down through generations. We start with fresh, grass-fed yak and cow milk sourced from Himalayan villages, gently curdled using natural ingredients. The chews are pressed, sun-dried in clean mountain air, and slowly smoke-cured for strength and flavor. Each piece is hand-finished, quality-tested, and carefully packaged to ensure a safe, natural chew you can trust.
1
Fresh Milk Collection
We begin with fresh, grass-fed yak and cow milk sourced directly from Himalayan villages — free of hormones and antibiotics.
2
Curdling & Boiling
The milk is boiled and curdled using a natural acidic agent (lime juice). This ancient Himalayan technique helps separate the whey and curds.
3
Pressing & Molding
The curds are pressed into wooden molds, removing excess moisture and forming the base shape of the chew.
4
Sun-drying
These molded chews are sun-dried for 2–3 weeks in clean mountain air to reduce moisture and harden naturally.
5
Smoke Curing
After drying, the chews are smoke-cured over woodfire to increase shelf life and add a hint of natural flavor.
6
Hand Cutting & Polishing
Each chew is hand-cut, polished, and graded by our trained team to ensure consistent quality and safety.
7
Quality Testing & Packaging
We test for moisture content, hygiene, and safety. Every chew is vacuum sealed and batch-traceable for export-ready freshness.