1 hr ago
India's Artisanal Cheesemakers Take Local Flavors to Global Markets
Indian cheesemakers are making many different kinds of cheese in their own country.
Some of these cheeses recently won important prizes at a competition in Brazil.
People are becoming more interested in knowing where their food comes from.
Chefs and families are also trying cheeses that are less processed and have different flavors.
Making cheese in India's warm climate can be difficult.
Producers work with farmers to keep the milk fresh and safe.
They are also using local animals, ingredients, and regional flavors.
The industry hopes to grow by making high-quality cheeses from different parts of India.
Indian cheesemakers won one Super Gold, two gold medals, and one silver at the 2026 Brazilian World Cheese Championship.
Domestic producers now make cheeses including Bandel, Kalari, Chhurpi, Brie, Camembert, chèvre, pecorino, and Manchego.
Demand is rising as consumers seek traceable, natural, local, and less processed food products.
Cheesemakers face tropical-climate and milk-quality challenges, addressed through farmer partnerships, rapid cooling, and antibiotic monitoring.
Imported and mainstream cheeses remain popular, but producers see opportunities in premium, regional, and speciality Indian cheeses.
- Who
- Indian artisanal cheesemakers, farmers, chefs, and consumers are driving the trend.
- What
- India's domestic artisanal cheese sector is expanding and receiving international recognition.
- Where
- The cheeses are made in India, with producers and consumers mentioned in places including Mumbai, Puttaparthi, Assam, and other regions.
- When
- The reported awards were won at the 2026 Brazilian World Cheese Championship.
- Why
- Growing awareness, food traceability, interest in local produce, and demand for natural and speciality cheeses are increasing consumption.
Key facts
- International recognition
- Indian cheesemakers received one Super Gold, two gold medals, and one silver at the 2026 Brazilian World Cheese Championship.
- Cheese varieties
- Indian producers make Bandel, Kalari, Chhurpi, Brie, Camembert, Stracciatella, chèvre, pecorino, Manchego, burrata, ricotta, and other cheeses.
- Consumer trend
- Consumers are showing greater interest in traceability, local produce, natural foods, and speciality cheeses.
- Mainstream demand
- Mozzarella, cream cheese, cheddar, and processed cheese continue to dominate overall demand.
- Production challenge
- Tropical conditions and milk-quality issues make high-quality cheesemaking more difficult than in traditional European regions.
- Quality measures
- Some producers use rapid milk cooling, antibiotic monitoring, traditional processes, batch production, and controlled maturation.
- Market outlook
- Domestic producers have room to expand premium and regionally distinctive cheeses, although imported cheeses will remain available.
Quotes
Abhilasha Singh
Founder of Queso, an artisanal cheese producer
“Our approach is rooted in traditional cheesemaking and fermentation, where microbes naturally transform milk into a more flavourful, digestible, and nutrient-rich food.”
freepressjournal.in
“We have found that creating memorable food experiences is often the most effective way to build appreciation for artisanal cheese.”
freepressjournal.in
Sources
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