Himalayan Dairy Begins Cheese Production

We are happy to share an important milestone in our journey—Himalayan Dairy has officially started cheese production.

This initiative has been made possible through the direct support and generosity of people from Germany, whose belief in community-based dairy development helped turn an idea into reality. The project and dairy were initiated under the guidance of Gerhard “Gecko” Hochgräber, an internationally recognized cheesemaker and gold medalist, who also serves as the project mastermind and main trainer.

The first phase of cheesemaking training has brought together a diverse and dedicated group of learners and supporters. Lea Blankenberg, who is volunteering in Nepal primarily in the health sector, has also joined the training and is contributing her time and energy alongside her volunteer work. Amrit Dawadi and Laxmi Dawadi, owners and cheesemakers of Himalayan Dairy, are actively engaged in the learning process, gaining hands-on experience in cheese production and dairy hygiene. Laxman Dhungana is supporting the project as an IT assistant and website coordinator and has also joined the training to contribute to the overall development of the initiative.

On the very first day of training, the team successfully produced fresh cheese, marking a proud and encouraging start. Over the coming weeks, Himalayan Dairy will begin producing a variety of cheeses as the training progresses. The full training program will last one month, focusing on practical skills, quality standards, and sustainable production methods.

At the opening, Gerhard Hochgräber expressed his sincere gratitude to all supporters, donors, and well-wishers whose encouragement and trust made this project possible. With strong collaboration, shared learning, and community support, Himalayan Dairy looks forward to growing into a sustainable, community-centered dairy initiative rooted in skill, care, and purpose.