How is Tibetan Dog Chew made?

Our dog chews are made from natural, additive-free yak and cow milk sourced from remote villages in Nepal. It contains only four ingredients: yak milk, cow milk, salt, and lime. Read further about the whole process in our blog.

Where is Tibetan Dog Chew made?

Tibetan Dog Chews are made in the Himalayan regions of Nepal.

What is the nutritional composition of Tibetan Dog Chew?

Crude Protein (min): 56.2%, Crude Fat (min): 0.9%, Crude Fiber (max): 0.4%, Moisture (max): 14%

Do you need to add water to the chews/ moist the chews before giving them to the dog?

No, you do not need to moisten the chews before giving them to your dog.

How long will these chews last?

The longevity of these chew sticks varies depending on how voracious a chewer your dog is. On average, it will last hours if not days.

What are the feeding recommendations?

These chews are not meant to substitute for regular meals, nor are these nutritional supplements. We request you supervise your dog for about 15 minutes after you give it to them. Also, provide your dog with plenty of fresh water.

How to store the chews after opening the pack?

If you have opened the pack, our dog chews can be stored for quite a while. The only thing you need to ensure is that they do not get exposed to moisture.
If your dog has chewed on the treats but did not finish them in one go, you can still store the chews. But you have to ensure the chews are comthoroughlyied before storing them.
To store the chews, wrap them in a paper towel or dry cloth and put them inside the original packaging without zip-locking the bag to allow ventilation.
If you do not have the original packaging, just wrap the chews in a paper towel or dry cloth and store them somewhere dry. Also, do not store fresh and chewed-on sticks in the same place.

Why do some chews have holes in them?

Holes are an inherent quality of these cheeses. It is a result of the traditional manufacturing methods and not a sign of a product gone bad. The holes you see occur when the air trapped within the cheese gets released later.