The Organic Artisan Najing Cheese by Nima Sherpa is a homegrown produce that took years** in the making. The artisanal cheese at The Mart in Genesis Cafe isn't just a product, it's a story from the Himalayas, a beckoning from the high pastures of Solukhumbu.
Pristine mountains and fresh air; Nima calls a cosy cottage in Najing, where it all started, home sweet home. Undoubtedly, the pasture-raised dairy is a philosophy of farming practiced here, the principles of organic feeding for cows is not lost at Najing. Pair 14 pasture fed cows, an award winning cheese maker together and you'll get fine artisan cheese for the world to devour.
Painting a pretty picture, almost every morning here starts with milking and transporting to the production site. Using traditional copper pots, it is heated on age-old wood fire stoves and aged in a natural cheese cellar for 6 months. From here on, they do their magic and curate perfection; from fields in the mountains to your table.
Lessons and training from International award winning cheese Guru Dan Heubner brought to life this artisanal Nepali cheese made from unpasteurized cow milk.
Passion and traditional craftsmanship at its best; the rind is dusty-brown and its texture relatively hard and flexible. Though mild, it is full to the taste with a heavenly cheesy aroma.
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Take it from Chef Ateet himself:
A bon vivant to the core, he agrees that the development of the cheese has hit an extra mile locally as well as at Genesis Cafe. "Toothsome and could be just served by itself", he describes.
"It makes a fine pairing with beer or wine and also goes well with apples, walnuts, raisins..", adds the Chef.
Speaking from experience, he mentions how the organic cheese melts perfectly in a burger and even pastas. A popular among customers is the Gnocchi with artisan cheese, well suited for all palates.
"Experimenting with Najing cheese has been one of the best experiences for me, I aim to bring classic and novelty dishes to the table.", says Chef Ateet.
