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Mumbai cheesemaker Mausam Narang recently won a gold and silver for her cheeses. She was joined by Namrata Sundaresan and Anuradha Krishnamoorthy from Chennai, who won the bronze. As they won for their cheddar, they talk about making the aged cheese and the changing Indian palate
Artisanal cheese has been increasing in popularity amongst Indian consumers, who, for decades, have only had access to processed cheese. It turns out that Indians were making cheese 4,500 years ago and the art was lost over the centuries.
Cheese is finally coming of age in India with various artisanal brands providing soft and hard cheeses that hold their own against their western counterparts