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Himal Farm - A Traditional Italian Farm from Nepal
(Last modified: 20 November 2018)
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Learn more about Himal Farm from recent articles and press releases.
Friday Weekly
A Cheesy Affair!
(August 2013)
Text by: Kritish Rajbhandari
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an excerpt from the original article printed on Fr!day:

Fairly new to Nepali palates, cheese is an important part of Italian cuisine. Taste a different bit of Italy in each variety of Italian cheese...
ECS Nepal magazine
an excerpt from the original article printed on ECS Nepal:

Nepali cheese production started the same year as the first successful ascent of Everest. It’s only fitting that now in its 60th anniversary year, with the help of local and expat cheese makers; Nepali cheese is coming into its own...
Text by: Lizbeth Lucksom
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Friday Weekly
an excerpt from the original article printed on Fr!day:

Ricotta, Gorgonzola, Caciotta, Mozzarella... you name it and Sandro has it. Based in Lalitpur, Sandro’s produces whatever is possible. His dairy is small and often Sandro cannot keep up with cheese demands, but that is a seal of quality and assurance that each process is followed attentively throughout the making...
Text by: Gianantionio Candiani
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Healtylife magazine
an excerpt from the original article printed on Healthy Life:

Sandro Serafini makes varieties of cheese and meat products under the label of Himal Farm, co-owned by him and his Nepali wife. The making of cheese...
Text by: Nimma Adhikari
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Friday Weekly
The Italian Cheese Maker
(December 2011)
an excerpt from the original article printed on Fr!day:

This story could have taken a different turn. It could have been about a pot - an imported one but an unimportant one. It could be of interest to readers how this pot became a lifesaver to several spiders seeking a safe sanctuary...
Text by: Sandeep Khatri
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Green Travel Guide
an excerpt from the original article published on Green Travel Guide:

Sandro Serafini, an Italian from Rome who has opened a small dairy on the outskirts of Lalitpur, produces artisan cows’ milk cheeses that include Nepal’s only fresh-milk mozzarella. He also does a smoked and a soft fresh cheese, as well as...
Text by: Michael Straus
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ECS Nepal magazine
an excerpt from the original article printed on ECS Nepal:

What to say? Devine, delectable, or just simply tasty. Sandro Serafini has literally brought Italy to the Himalayas. Fresh chesses such as mozzarella, scamorza and a new nameless one that I want to call Sandro’s Delight, a heavenly rich, soft, spreadable cheese. All made with fresh cow’s milk, all at affordable prices. And there is the ever-important butter. His meat is a delight, wild boar that is fresh and organic from Nagarkot. With this he makes spicy and non-spicy sausages and burgers, deliciously, in the Italian style...
Text by: Pat Kauba
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Morsel for Home
(January 2010)