Handmade in the Central Himalayan region, near Mukteshwar, at an altitude of 6,500 feet above sea level.
Ingredients: Pasteurized Milk, Microbial Rennet, Salt
Preparation Instructions: If you find a yellow rind, then please remove that first. It can be scraped off with a knife or peeled by pulling at it. The cheese can be used as a topping on any dish that needs to be gratinated in an oven, a grilled cheese sandwich, mac 'n cheese and also to add that extra flavour to your sauces. The cheese melts with a slightly stringy texture and a deep rich aroma. It can also be had by itself, or on a cheese platter accompanied by a nice glass of wine.