Indian cheese makers come together in Chennai to champion the country’s artisanal cheese
The Indian Artisanal Cheese Association (IACA) held its inaugural event in Chennai to promote and celebrate the diversity of Indian-made artisanal cheeses. The event highlighted the importance of terroir and traditional cheesemaking methods compared to industrial production.
Why it matters
This reflects a growing movement in India toward supporting local, high-quality food production and preserving traditional agricultural practices.
Cheese as far as the eye could see. With 45 cheese samples from 20 cheesemakers across India, it was a great way to spend a Saturday, at the first event of the Indian Artisanal Cheese Association hosted at The Farm, Semmencheri.
Kalari (mixed milk and whey-based cheese) travelling from Kashmir, to Balmithai Brunost (toffee-like whey cheese) from Bazpur, Uttarakhand, Bandel from Bengal to spreadable cheese redolent with pungent garlic or the firm Tomme de Semmencheri, there was a cornucopia of soft, semi-hard and hard cheese from across the country. There was barely an inch to spare on the two large cheese tables, piled high with condiments like roasted honey almonds, sharp mustard, fig preserve,crackers, bread and other crudité.
Spread of cheese at the event | Photo Credit: Vincy Victor
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