Jasur one of the 4th Seasonal pastoral highlands at 4,500 meters, serve as vital grazing grounds for our Chauri and Yaks during the summer. This traditional TRANSHUMANCE grazing practice is a key component of indigenous grazing management systems in the region . As the Chauri and yaks graze on various precious herbs and medicinal plants like Cordyceps Sinensis, Jatamashi, Panchamle, Banlasun and many others, they not only improve their health and productivity but also enhance the quality of their milk. This milk, enriched with the nutrients and medicinal properties of these plants, is highly valued for its superior quality.
The Yak Chauri milk, cream, and pressed cheese cakes produced in Jasur are transported to the main Gatlang station through a coordinated effort involving two dedicated teams of carriers. The Jasur station team begins the journey, hiking for 5-6 hours to reach a junction at 3,900 meters. There, they meet the Gatlang station team, which undertakes a challenging 7-hour hike, starting at 3:15 am, to reach the same junction around 10:30–11:00 am.
At the junction, the teams exchange goods: the Jasur team hands over the cheese cakes and cream cans while receiving empty cans and bamboo buckets from the Gatlang team. This exchange is completed within a short 10-15 minute break, during which both teams share lunch, snacks, and friendly gossip. Once the exchange is done, each team returns to its respective station, taking another 3-5 hours to complete their journey.
This meticulous transportation process not only ensures the delivery of high-quality dairy products to the main station but also reflects the hard work, coordination, and resilience of the local community. It preserves the cultural and economic significance of this traditional system, linking remote highlands with central marketplaces.
Yak chew / Chhurpi and Yak dog chew
The production of Yak and Chauri dairy products is a meticulous process, reflecting both traditional expertise and careful planning. The pressed cheese cakes and chewable yak cheese, known as chhupri, are skillfully crafted and then smoke-dried for durations ranging from 4 to 10 weeks, depending on the planned production schedule. Before drying, the cheeses are cut into required sizes and shapes as per orders or storage requirements. The smoke-drying process is complemented by periodic brine washes to ensure a rich flavor profile and extended shelf life. Every batch undergoes stringent quality checks to maintain the superior standards for which these products are renowned.
Yak Chauri Ghee and Butter
Yak and Chauri cream is churned into butter using specialized butter churners at the Gatlang station. The butter is produced in various quantities, sizes, and shapes, then stored at appropriate temperatures to preserve its freshness. A portion of the butter is further processed into ghee, a clarified form of butter with enhanced shelf life and concentrated flavor. This diverse range of dairy products showcases the adaptability and richness of traditional yak and Chauri-based dairy production, catering to both local needs and external market demands. Despite their high quality, these products remain limited in quantity due to the challenging high-altitude conditions and the labor-intensive processes involved, making them rare and highly sought after.
