Production Process

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Yaks and cows in the Himalayan region graze on wild herbs and plants at altitudes over 15,000 feet. They drink pure Himalayan water, which gives the milk its natural benefits.

The milk is heated to 90°C to kill harmful bacteria. The fat is then separated, leaving behind skimmed milk that’s used to create the chew treats.

A small amount of lime juice and Himalayan salt is added to the milk, causing it to form a semi-solid cheese.

The cheese is packed into cloth, pressed to remove excess moisture, and hardened into blocks.

The blocks are cut into chew bars and smoked for 28 days, which helps preserve the chews naturally.

We inspect all chews at our facility to ensure they meet strict quality standards before they are packaged and sent to you.