How cheese is made in rural Arunachal Pradesh, near Mukto, near Tawang

From the archive record

The craft of cheesemaking came to Arunachal Pradesh together with Tibetan Buddhist culture over 2000 years ago. Nomadic herdsmen once stored milk in animal skin bags where it was allowed to ferment, a step in the process which remains very similar today. Raw cow’s milk from animals that graze on pristine pastures and the seasoned hands of cowherds or Brokpas are all that go into the making of ‘Moo Chura’, the ultimate organic cheese. This footage is part of the professionally-shot broadcast stock footage archive of Wilderness Films India Ltd., the largest collection of HD imagery from South Asia. The collection comprises of 150, 000+ hours of high quality broadcast imagery, mostly shot on HDCAM / SR 1080i High Definition, Alexa, SR, XDCAM and 4K. Write to us for licensing this footage on a