It was a chilly December morning in Kashmir, and Chris Zandee was calmly working in his Himalaya Cheese office in the village of Langanbal. Located about a three-hour drive from the city of Srinagar, it’s surrounded by snowy mountain peaks, tall coniferous pine trees, and glistening lakes. A native of the Netherlands, Zandee had come all this way to set up a small factory with clear goals: to put Kashmiri Kalari cheese on the map, and to create employment opportunities for the Gujjars, semi-nomadic pastoralists whose main occupation is rearing…
