{
  "id": 5886726,
  "title": "India’s Homegrown Cheesemakers Are Taking Artisanal Cheese Global",
  "url": "https://urgent.news/2026/09/06/indias-homegrown-cheesemakers-are-taking-artisanal-cheese-global",
  "topic": "culture",
  "section": "Culture",
  "published": "2026-09-06T02:10:00.000Z",
  "source": {
    "name": "Free Press Journal",
    "slug": "free-press-journal",
    "url": "https://www.freepressjournal.in/lifestyle/indias-homegrown-cheesemakers-are-taking-artisanal-cheese-global"
  },
  "original_language": "en",
  "account": "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.\n\nNot 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.\n\nThe 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.\n\nIn 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.\n\nThe 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.\n\nAccording 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.",
  "summary": "India's cheesemakers secured a Super Gold, two gold medals and a silver accolade at the fourth edition of the prestigious 2026 Brazilian World Cheese Championship, putting the spotlight on artisanal cheese. Being arty Did you know that India now produces a variety of artisanal cheeses like Bandel, Kalari, Chhurpi, Brie & Camembert, and Stracciatella, as well as goat and sheep milk cheeses infused…",
  "key_points": [
    "India's artisanal cheesemakers win awards at Brazilian World Cheese Championship",
    "Indian cheesemakers experiment with traditional and innovative cheese styles",
    "Demand for artisanal cheese driven by local produce appreciation and luxury market"
  ],
  "editors_take": "India's artisanal cheesemakers gaining global recognition marks a shift in the country's dairy industry, driven by growing consumer demand for locally sourced, high-quality, and natural products.",
  "illustration": null,
  "coverage": {
    "outlets": 1,
    "also_reported_by": []
  },
  "ai_generated": true,
  "disclaimer": "Summaries, key points and the editor’s take are written by software from other outlets’ reporting and may contain errors — always check the linked original."
}