Co-founders Nishes Shrestha and Suman Shrestha discovered our original healthy dog snack when they met for dinner in 2003. Suman saw Nishes’ dog chewing on Himalayan hard cheese. Inspired by this, Suman gave samples to the dogs of family and friends, and the response was enthusiastic. This lead to four years of extensive research on cheese for canines.
On September 2, 2007, our first product - Himalayan Dog Chew - was sold at a fair in Bellingham, WA. After producing Himalayan Dog Chew in Nishes’ kitchen for three months, the operation moved to Seattle under Sujan Shrestha’s leadership in January 2008. We have moved three more times, and expanded exponentially in the past seven years, and we’re still growing. We now distribute to more than 5,000 retailers. As it was when we started, all the innovation, creativity and hard work, is all for the love of dogs.
Himalayan Corporation aspires to become the most prominent company in the pet industry while maintaining and building on our reputation for innovative, healthy, and high quality products. To ensure we uphold these standards in each new enterprise, we are driven by a set of core values: Provide exceptional customer service Treat employees with the utmost respect Produce and sell products of the highest quality Maximize savings, satisfaction, and value for our customers Fuel growth through customer referrals, innovation, and reputation Actively impact the community through our presence and charitable contributions
We sustainably source our yak milk through direct trade relationships with more than 4,000 Himalayan farmers, most of whom are located in Nepal. All of our farmers are carefully trained in traditional production methods to guarantee not only our high level of standards, but also the continuation of cultural traditions. Our farmers receive competitive compensation, so that they can not just survive, but thrive. We also utilize all natural, free-range feeding practices.
OUR COOKING METHODS
After the milk is boiled for an hour, it is poured into a hand-cranked centrifuge while still hot to remove all the fat. The remaining fat-free milk is used to make Himalayan Dog Chew, while the fat is boiled to make ghee, a local butter that is sold as a separate commodity. Once the milk has cooled down, a touch of salt and lime juice is added as a coagulant, before the milk solids are separated and washed to remove the whey and any remaining hints of salt and lime juice.
OUR DRYING TECHNIQUES
Using burlap sacks, moisture is squeezed out of the milk solids for three weeks. Bricks are used as weights and shapers on top of the sack of moist chew. The resulting cakes are then cut to size and strung to hang under the sun, where they are smoked using traditional and time-tested techniques for two to three months.
Third-Party analysis and tests are conducted by: Washington State University, Oklahoma State University, Midwest Laboratories, and Edge Laboratories
OUR QUALITY CONTROL
The chew is then transported from our farmers to our warehouse in Kathmandu, where it is sorted for quality. Only the best seventy-five percent are shipped to the US, while the remainder is sold in local Nepali markets as the traditional hard cheese snack. The chew is further cleaned using buffing machines and lime juice and are cut to size in our facilities in WA, US and Kathmandu, Nepal. From there, the chew is packaged and shipped to dealers across the US, Canada, Korea, and Japan.