---
title: "Himalayan Gold: How a Ladakhi Herder’s Yak Cheese Conquered a Global Stage"
url: https://projectchintan.com/article/ladakh-yak-cheese-gold-medal-mundial-queijo-brasil-lg1kp
publisher: Project Chintan
author: Project Chintan Newsroom
published: 2026-08-08T07:05:54.000Z
modified: 2026-08-08T10:00:04.882Z
language: en-IN
---

# Himalayan Gold: How a Ladakhi Herder’s Yak Cheese Conquered a Global Stage

Thenlay Nurboo’s traditional yak chhurpe secured a gold medal at a prestigious international dairy competition in Brazil. The 36-year-old herder from Changthang is now revitalizing ancient Himalayan cheesemaking through his artisanal enterprise, Nomadic Farm.

## Key takeaways

- Thenlay Nurboo won a gold medal at the Mundial do Queijo do Brasil for his traditionally produced soft yak chhurpe.
- The award-winning cheese is produced at 16,600 feet using milk from yaks fed on Himalayan medicinal plants.
- Recognition from the competition and President Droupadi Murmu has validated yak herding as a sustainable artisanal profession in Ladakh.
- Despite rising demand from urban restaurants, Nurboo plans to remain a small-scale producer to ensure quality and environmental sustainability.

## Background

In the high-altitude pastures of Ladakh’s Changthang region, 36-year-old Thenlay Nurboo maintains a grueling ancestral routine. At 16,600 feet, where temperatures hover near 1°C at dawn, Nurboo manually milks a herd of approximately 100 yaks. Each animal yields between 1 and 1.5 liters of milk daily, a nutrient-dense resource essential for survival in the Himalayas. For generations, this milk has been processed into butter, buttermilk, and chhurpe, a traditional cheese known for its earthy profile.

## Key Facts

- Global Recognition: Nurboo’s soft yak chhurpe won a gold medal at the fourth Mundial do Queijo do Brasil, a biennial international dairy competition.
- Traditional Methods: The award-winning cheese features a smoky flavor derived from using yak dung as fuel and a texture influenced by the yaks' diet of Himalayan medicinal plants.
- Artisanal Production: Nurboo produces roughly 60 liters of milk daily, which is fermented, churned, and boiled into a ricotta-like consistency before being dried into a dense dough.
- Market Value: Sold at his roadside enterprise, Nomadic Farm, the specialized yak cheese currently commands a price of ₹2,000 per kilo.
- Indian Success: The Mundial do Queijo do Brasil saw four Indian wins, including Nurboo’s gold and three awards for the brand Eleftheria: Gulmarg (super gold), Brunost (gold), and Kaali Miri (silver).

## Why It Matters

The international acclaim for chhurpe validates yak herding as a viable profession at a time when younger generations in Ladakh are increasingly moving toward tourism. The award has transformed local perceptions of a task once viewed by some families as a hardship or punishment. While the recognition has spurred demand from metropolitan restaurants in cities like Mumbai, Nurboo remains committed to small-scale artisanal production to protect grazing lands and maintain quality standards.

## What Happens Next

Collaboration with the Animal Husbandry Department has already led to improved hygiene standards, including the transition from parachute-cloth drying to specialized drying shelves. Moving forward, experts suggest that naming the specific variety of cheese could provide it with a unique identity separate from the generic "chhurpe" label used across the Himalayas. Despite interest from large-scale buyers, Nurboo intends to maintain his current herd size, focusing on the seasonal variations of the cheese rather than industrial expansion.

Source: The Hindu - Lifestyle

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Canonical: https://projectchintan.com/article/ladakh-yak-cheese-gold-medal-mundial-queijo-brasil-lg1kp
Reported from: The Hindu - Lifestyle