India’s Homegrown Cheesemakers Are Taking Artisanal Cheese Global

India's artisanal cheesemakers are gaining global recognition, having recently earned multiple awards at the prestigious Brazilian World Cheese Championship. This success highlights the country's growing expertise in creating diverse and high-quality artisanal cheeses, such as Bandel, Kalari, Chhurpi, Brie & Camembert, goat and sheep milk cheeses, and various regional varieties infused with local herbs.

Not only are Indian cheesemakers experimenting with traditional styles like chèvre, pecorino, and Manchego, but they are also creating innovative and unique creations such as Belper Knolle and Gruyères. These efforts are being led by companies like Barnhouse at Essensai067, whose founder, Haresh Mirpuri, sources fresh mozzarella, burrata, and other products from Puttaparthi, where they are handcrafted using traditional Italian techniques while preserving the essence of "prana" – the vibrant, living state of the ingredients.

The increase in demand for artisanal cheese in India can be attributed to several factors, including greater accessibility, exposure to diverse flavors, and a growing appreciation for local produce. As consumers and chefs seek a deeper connection to their food, they are increasingly interested in understanding the origins and makers of their meals, driving the demand for artisanal cheese.

In order to produce high-quality cheese in tropical conditions, Indian cheesemakers must overcome unique challenges. They work closely with local farmers and implement strict milk cooling systems to ensure freshness. They also maintain antibiotic-monitoring protocols, working with local veterinarians to ensure safe processing.

The growth of artisanal cheese in India is backed by demand drivers such as the increasing popularity of luxury hotels and resorts, as well as the preference for locally sourced, seasonal, and healthier alternatives. Chefs are now opting for locally produced, high-quality ingredients, while consumers are seeking more natural and unprocessed options.

According to Prateeksh Mehra, Founder of The Spotted Cow Fromagerie, what makes their artisanal cheeses truly special is the use of single-source farms with high-quality milk, recipes that are adjusted seasonally, and traditional production methods that are strictly controlled. This results in cheeses that are flavorful, distinctive, and a true representation of the region's terroir.