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
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.
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