Cheese-Making in the Himalayan Mountains: A Transformative Experience

I vividly remember the moment I stumbled upon the "Cheese Making Course at Himalayan Orchard" online. It felt like a stroke of luck. Sitting with my mom in a hotel in Delhi, where she had joined me for three weeks in India, I was determined to find an experience that would nourish my heart and soul—something centered around food. Utilizing my exceptional Google search skills, I began my quest. A few scrolls later, the cheese-making course appeared. With a grin on my face, I turned to my mom, certain that we were destined to be part of it. Filled with excitement, I emailed them immediately, and it wasn’t long before I received a response. The official confirmation marked the beginning of a truly remarkable journey.

The Journey to the Orchard
The journey to the orchard, located in Rukhla, Himachal Pradesh, was an adventure in itself. The mountain roads in the dark, with their quick turns and lack of barriers, left us grateful for skilled taxi drivers. I glanced at my mom with a mix of thrill and apprehension, both of us wondering where we were headed. When we finally reached the top, we were greeted by a woman who came up from behind a gate and introduced herself as Devanshe, the brains behind Himalayan Orchard. From the very beginning, we felt immense gratitude towards her, a feeling that deepened throughout our stay. Walking up to the front door, there was a sense of uncertainty—as with most new experiences—but the moment we stepped inside, those feelings melted away. We were welcomed with a glass of the most wonderful apple juice by Michael, Devanshe’s husband. I’ve never been more grateful for someone deciding to learn how to make apple juice.

A Feast for the Soul
Our first dinner at the orchard was a warm and joyful affair. The evening was filled with laughter, connection, and the most delicious vegetarian food prepared by Devanshe. She’s a wizard in the kitchen, effortlessly crafting meals that make you marvel at how she finds the time. Breakfasts were equally enchanting, with her homemade bread served alongside butter and an array of freshly made jams and chutneys from the latest harvests. As someone who adores bread and butter, it was nothing short of pure bliss.

The hospitality of Devanshe’s parents, who live on the same beautiful property, added a unique charm to the experience. The large, open living room with a kitchen on the side exuded warmth, and the smell of freshly cooked vegetarian Indian dishes and hot chapatis filled the air. Their kindness and care made the entire experience feel like home.

The Art of Cheese-Making
Just a short walk up from the main house was a smaller building where the cheese-making course took place. Francois Laederich, the owner of Amiska Cheese Co., led the course with calm expertise and friendliness. As a beginner’s course, it was easy to ask questions and learn the basics of cheese-making. The moment the rennet transformed milk into cheese curds was unforgettable—a reminder of the joy found in the process of creation. The process was a labor of love, but every step was worth it. Francois’ passion for his craft shone through in his teaching, making this a special and invaluable experience.

A Taste of Our Masterpieces
After two days of learning the science and art of cheese-making, we finally had the chance to taste our creations. Together, they whipped up pizza after pizza, each featuring one of the cheeses we’d made. Even when our stomachs protested, the sight of fresh wood-fired pizzas proved irresistible. Every meal we were served had that homemade feeling, which I think is worth every bite and more.

A Home Away from Home
Evenings at the Himalayan Orchard were magical. The sunsets painted the sky with shades of orange and red, creating a storybook-like scene as we unwound on the terrace. It was one of those rare moments where you could sit back, savor the most delicious cheese on your plate, and realize that the simplest things are the greatest gifts. The people and the environment combined to create a sense of profound contentment.

When people ask me what I want to do in life, my answer is now simple: I want to eat good food and be around good people. Good people bring out the best in you, and good food simply makes life happier. The cheese-making course and the stay at the Himalayan Orchard are unforgettable because of how at home and accepted you feel throughout the entire experience. It stands out as more than just a cooking class—it’s a journey of connection, creation, and joy.

If you ever have the opportunity to visit, you’ll meet the most incredible people who make this experience so special: Devanshe, Francois, Michael, and Devanshe’s wonderful parents. They will welcome you into their beautiful home, and you’ll leave with a heart full of gratitude and memories to treasure forever.

Embark on your own journey of cheese-making—discover the secrets I learned and more. Check it out here.