Himalayan Dog Chew
Processed & Packaged in the USA
In the Himalayas, the chew comes from an ancient recipe that is used by the locals to create a long-lasting snack that they can slowly work in their mouths while they are working in the fields.
Crude Protein Min 52.6%. Crude Fat Min 0.9%. Ash Max 6.0%. Moisture Max 10.2%
100% Yak and Cow Milk. Salt and Lime Juice.
Himalayan Dog Chew is a very hard chew. Although cheese, it is sometimes popularly reffered to as Concrete, Glass, Wood and Metal. Depending on the size and eating habits of the dog, this is a very long lasting dog chew that you can find. Dogs must work the end of the treat for hours, softening it with their mouths before small parts of it can be slowly scraped off.
Himalayan Dog Chew is 100% natural with no preservatives. It is an authentic type of cheese eaten by the people of the Himalayas. When you give this chew to your dog, you know that you are providing them with hours of high quality eating entertainment.
We, here at Himalayan Dog Chew, believe very strongly in the potential for this product to become a household name, and we look forward to sharing our discovery with other dog owners. If this has piqued your interest or you have any further questions about Himalayan Dog Chew, please do not hesitate to contact us.
We have created a consortium of roughly 900 farmers in the Himalayas of Nepal. These farmers are trained, given 5-6 months ahead notice and are paid right away to produce the Himalayan Dog Chews.
Here is how, the chews are made using the ancient recipe and techniques, that is still prevalent in the Himalayas.
Each Farmer has 2-5 cows and yaks that they milk everyday, using traditional method, without any modern devices. The cattles are fed all natural leaves from the forest and graze on natural pastures where present. They collect roughly 6 gallons to make 2 pounds of Himalayan Dog Chew. On average, each farmer makes about 20 pounds per month.
The milk is boiled for 4-5 hours. The hot milk is poured into a hand-cranked centrifuge device, some using more traditional methods, to remove all the fat. The fat is boiled to make local butter called “Ghee”, and are sold as a separate commodity. The fat-free milk obtained is used to make the Himalayan Dog Chew.
Once the milk has cooled down, it is treated with 10 ml of lime juice and 10 mg salt for about 100 gallons of milk. The sour of the mild acid coagulates the milk and the salt speeds up the process. The solids are then separated using a burlap sac, which is washed several times using warm water to remove the whey, and any hints of salt and lime juice.
The solids in the burlap sac is then subjected to squeezing for about 3 weeks, when the cake obtained contains at most 5% moisture. They use bricks as weights and shaper, with sac of moist chew in the middle.
The cake is then cut to size and prepared for cooking under the sun and smoke for 2-3 months. They are strung through ropes and hung for drying/cooking.
These chews are collected from the farmers and brought into our warehouse, which are sorted for quality. The best 10-15% are retained for Himalayan Dog Chew, and the remaining 85-90% are either sold in local market (in Nepal) for human consumption and other purposes.
The chews are further cleaned using buffing machines and lime juice, and cut to size, then packaged and shipped to dealers from our facility in Washington State.
Most of our Himalayan Dog Chew (made with Yak and Cow Milk) comes from the shaded region (in the map to the right) of the Himalayas in Nepal. Remaining come from a Dairy Farm (made with Cow Milk) in Moses Lake, WA.
30% of the total work is done by the farmers who milk the yaks and cows, turn them into cheese, and cook them under the sun and smoke.
10% of the work is done at our facilities in Kathmandu Nepal such as quality check, cleaning and sorting.
The remaining 60% of the work is done at our facility at Mukilteo, WA such as resorting, dehydrating, cutting, packaging and shipping.