Express News Service
A lot can happen over coffee. Ask Chennai cheese entrepreneurs Anuradha Krishnamoorthy and Namrata Sundaresan. Six months ago, Sundaresan had completed a short course in cheesemaking during a farm stay in Acres Wild, Coonoor, in November 2015. Even as she was pondering what next, Krishnamoorthy with a background in social ventures met her over coffee to brainstorm on how best to skill-train differently abled girls. The answer, they both realised, lay in cheesemaking.
So in August 2016, Sundaresan began training two girls with hearing impairment to make cheese. Over the month about five kinds of cheese were made. Friends, families and fellow foodies couldn’t be more thrilled. Lady Luck smiled too. Next month, the duo was invited to participate in a pop-up. In a day’s time a logo, website, stickers, packaging, etc was put together, and Käse was in business.
Try these meats and cheese for your next dinner party
Updated:
Updated:
March 11, 2021 15:41 IST
As dinner parties resume, experiment with cheese and charcuterie boards using locally sourced ingredients. Or just order pork burgers
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As dinner parties resume, experiment with cheese and charcuterie boards using locally sourced ingredients. Or just order pork burgers
Käse
The goatherds of Chotila are a world away from the vineyards of Akluj. For Chennai cheesemaker Namrata Sundaresan, however, they both offer exciting opportunities to create unique terroir-influenced cheese for a rapidly expanding, and appreciative, market.
Run by Namrata and Anuradha Krishnamoorthy, Käse recently collaborated with winemaker Fratelli to release three distinctive styles of cheese. “I went to Akluj, where they have their vineyards, and came back with so much inspiration, grape skin and leaves,” laughs Namrata, adding that she created the Cheddarg, a combination of cheddar