Why Lucky Dairy
Cheese made in small batches in Ilam since 2009, from local milk, by people who have been doing it for years.
Questions people ask us
Where is Lucky Dairy cheese made?
In our own dairy at Tinkhutte, Pashupatinagar, in Ilam, eastern Nepal. We have been making cheese there since 2009 (2066 B.S.), with milk from local farms around Ilam.
Where can I buy Lucky Dairy cheese?
At our factory shop in Ilam, at our shop near Thamel in Kathmandu (Kaldhara Chowk-16), at our store in Dhalmal Chowk, Kathmandu, and at our Pokhara branch, which opened in 2025. You can also order by WhatsApp.
How do I order?
Send us a WhatsApp message or call +977 9851196232 (Kathmandu) or +977 9849500991 (Ilam). Tell us what you'd like and where you are, and we'll reply with what's available and how to get it to you.
What kinds of cheese do you make?
Our best-known cheese is Kanchan, a semi-hard cow's milk cheese named after Kanchenjunga, which we also sell aged. We also make smoked cheese (smoked over a wood fire), yak (nak) cheese, mozzarella, gouda, brie, parmesan and parmesan powder, cumin cheese, chilli cheese and paneer. Alongside cheese we sell Ilam tea, honey and Ilam's milk lollipops.
Do you supply hotels, restaurants and shops?
Yes. Kitchens and restaurants across the Kathmandu valley use our cheese. For wholesale prices and regular orders, message us on WhatsApp and tell us a little about your business.
What is Kanchan cheese?
Kanchan is our own semi-hard cheese made from local cow's milk. It is slightly sweet and nutty, slices cleanly and melts well, so it works on a cheese board, in sandwiches and in cooking. The aged version has a deeper, more complex flavour.
How should I store cheese at home?
Keep it in the fridge, wrapped in wax or baking paper and then loosely in a box or bag, rather than tight in plastic, so it can breathe. For the best flavour, take it out about 30 minutes before you eat it.
Order or ask a question on WhatsApp: +977 9851196232. Ilam: +977 9849500991. Email: luckydairy2066@gmail.com.