Indian consumers are becoming more adventurous as far as experimenting with cheese is concerned. There is a growing interest in cheese platters, pairings, tasting experiences, and premium cheese counters at weddings and events. Consumers increasingly want to understand how cheese pairs with bread, crackers, fruits, honey, nuts, coffee, and wine.
It is important to note that terroir shapes cheese. The breed of the animal, grazing patterns, climate, season, and local environment all contribute to a cheese’s identity.
Indian cheesemakers are not simply replicating European cheeses. They learn the science behind styles such as blue, bloomy rind, and aged cheeses, and then interpret them through Indian terroir, milk systems, and consumer preferences. The result is a distinctly Indian expression of global cheesemaking traditions.
India is well on its way to becoming a recognised cheesemaking destination. More producers are emerging, chefs are actively seeking local artisanal produce, and consumers are becoming more knowledgeable.
Read the full story that first appeared in The Free Press Journal dated Sep 6, 2026 here:
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