Thimphu, Bhutan, October 19, 2023 – The Department of Livestock, Ministry of Agriculture and Livestock, unveiled an exceptional display of high-value Yak cheese at the prestigious Druk Tshongrig Gatoen event held in Changzamtog, Thimphu, on October 19, 2023. This monumental occasion marked the presentation of three exquisite varieties of Yak cheese: Tomme Cheese, Gumdel Cheese, and Caciocavallo Cheese, produced in Haa and Nubri village, Paro, during the month of August 2023 with the generous support of JSB-UNDP.
These delectable cheese products were first introduced to the public during the 5th Royal Highland Festival in Laya in 2022, following rigorous trials and expert craftsmanship.
Tomme Cheese: A French-Swiss Delight
Tomme Cheese, renowned for its semi-soft texture and exceptional flavor, is meticulously crafted from a blend of whole Yak and cow’s milk. The aging process, which ranges from 45 days to 6 months, gives it a distinct character. Hailing from the heartlands of the French Alps and Switzerland, this cheese found its way to Bhutan in May 2022, thanks to the EU-Bhutan Trade Support Project.
Gumdel Cheese: A Hard Cheese Named After Tradition
Gumdel Cheese, named after a village in Nepal, is a robust hard cheese produced from whole Yak and cow’s milk. It undergoes an aging process of 45 days, which imparts a unique and tantalizing taste. Bhutan first savored the flavors of Gumdel Cheese in May 2021, courtesy of the EU-Bhutan Trade Support Project, supported by the European Union. This introduction was led by international cheese-making expert Mr. Francois Driad.
Caciocavallo Cheese: An Italian Culinary Treasure
Caciocavallo Cheese, a stretched-curd delight made from sheep or cow milk, has its origins in Southern Italy, particularly in the Apennine Mountains and the Gargano Peninsula. This tear-shaped delicacy is akin in taste to the aged Southern Italian Provolone cheese, complete with a hard edible rind. The name “Caciocavallo” translates to “cheese on a horse bag,” a reference to the traditional method of binding two cheese forms together with rope, allowing them to mature ‘a cavallo’ or straddling upon a horizontal stick or branch.
In Bhutan, Caciocavallo Cheese made its entrance in October 2018, introduced by Mr. Yoshida Solo, a Japanese guest of Her Majesty the Royal Grandmother. It was developed to support lowland dairy farmer groups. This cheese requires 8-10 liters of Jersey milk to produce 1 kilogram of Caciocavallo, with a minimum aging period of 10-12 days.
The Department of Livestock is dedicated to exploring markets for these exceptional Yak cheese products, targeting high-end hotels and international exports through participation in such grand events. The Bhutan Yak Federation, along with 12 Yak cooperatives, envisions scaling up production to make these remarkable cheeses readily available in the market.
This remarkable showcase at Druk Tshongrig Gatoen not only highlights the gastronomic diversity of Bhutan but also underscores the nation’s commitment to preserving its culinary heritage while promoting the global appreciation of Yak cheese. With their unique flavors and origins, Tomme, Gumdel, and Caciocavallo Cheeses are sure to tantalize the taste buds of connoisseurs and cheese lovers worldwide.
