City-based cheesemaker Mausam Narang recently won the silver at the World Cheese Awards for her Norwegian-inspired Brunost cheese. Tastes are changing in India, she says, as people are now developing an appetite for artisanal cheese
Eleftheria's award-winning cheese has managed to make its way into many kitchens in the city that are using it to make cheesecakes, caramel and even eaten for breakfast. Photo Courtesy: Mausam Narang
Making cheese is a journey with endless experimentation and it only ends when the final product is just the way a cheesemaker wants it. City-based cheesemaker Mausam Narang, who recently won the silver at the World Cheese Awards held in Spain for her Brunost cheese, will agree. The award is a result of two years of tireless work, during which she didn’t think her creation would take off, before its final launch right before the pandemic. It was all worth it because a year later, she is the recipient of an important award that is not only a personal accomplishment but also holds the potential to inspire many amateur artisanal cheesemakers in India.
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