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The origins of cheese-making in India can be traced back thousands of years. The Indus Valley Civilisation, one of the oldest urban civilisations in the world, knew dairy processing techniques, including cheese-making. The Vedas, ancient Indian texts dating back to 1500 BCE, mention the curdling of milk to produce various dairy products, indicating the existence of cheese-making practices. By exploring and supporting these traditional cheese varieties, we not only celebrate the rich culinary heritage of India but also contribute to the revival of age-old cheese-making techniques.
India is known for its spices and bright foods, but it also has a long history of cooking that includes many tasty cheeses, which often get ignored. These classic cheeses are made by hand and reflect the local materials and tastes from their areas; they are often made with skills passed down through generations. Cubed with different flavours, all these cheeses will definitely set your taste buds racing and give you an insight into the Indian dairy sector, and now the world also knows about India, and its cheese, which turned heads recently.
On Wednesday, 22 April 2026, Prime Minister Narendra Modi complimented Indian cheesemakers for their exceptional performances at the Mundial do Queijo do Brasil 2026, highlighting Indian cheese's worldwide presence. In a post on X, the Prime Minister stated that international recognition like this greatly benefits India's developing artisanal dairy sector. India's cheese is making a worldwide impact, with an excellent debut at the Mundial do Queijo do Brasil 2026, an international competition for dairy goods. Four Indian goods took home medals; two gold, one silver, and one super gold. Eleftheria Gulmarg (Brie Style) won the Super Gold, followed by Yak Churpi-Soft, Nordic Farm, Leh, Ladakh, and Eleftheria Brunost (Whey Cheese), and Eleftheria Kaali Miri (Belper Knolle Style) took the Silver. Congratulations, Mausam Narang and Thenlay Nurboo. Such results elevate India's artisanal dairy sector to the global scene."
India’s Prowess As A Global Artisanal Cheese Producer
India made its international debut at the fourth edition of the Mundial do Queijo do Brasil, commonly known as the Brazilian World Cheese Championship, held in São Paulo, Brazil. The tournament received entries from over 30 nations and was assessed by a panel of 350 professionals, demonstrating the event's worldwide standards.
Image Credit: Eleftheria Cheese
Eleftheria Gulmarg (Brie Style) won the prestigious Super Gold prize, giving a substantial boost to India's artisanal dairy industry. Yak Churpi-Soft from Nordic Farm in Leh, Ladakh, and Eleftheria Brunost (Whey Cheese) both won gold medals, while Eleftheria Kaali Miri (Belper Knolle Style) won silver, bolstering India's position in the worldwide dairy competition.
Why Eleftheria Gulmarg Won Super Gold
Mausam Narang launched the business in Mumbai in 2015 as she wanted to introduce world-class artisanal cheeses to India. To stand out, the company is particular about its ingredients. It has collaborated with several family-run farms throughout Maharashtra to acquire the highest grade milk. They use ancient procedures to preserve the natural flavour of milk. Furthermore, their cheeses are devoid of preservatives and artificial ingredients.
Image Credit: Eleftheria Cheese
“Though India is one of the largest producers of milk, the only cheese we ever make is paneer, or we eat processed ones. Indigenous cheeses have gone out of the system. We shouldn’t be making copies of our Western counterparts,” says Narang. “Our cheese should stand out on its own and hold its own. People should say, ‘This is good’, and not ‘It is good for India’.”
Eleftheria Gulmarg is a French-style Brie, distinguished by its buttery texture and mushroom-y taste. The rind on this cheese is silky. It is usually recommended to pair this cheese with heated honey, candied pistachios, fig or berry jam, and sparkling white wine. While Brunost, as mentioned by the brand's website, states that it tastes like salted caramel milk fudge. It has lingering toffee overtones, made from cow milk; it pairs well with berry jam over toasted bread, waffles, pancakes, and cheesecakes. The brand's Kaali Miri is an aged cheese ball flavoured with crushed garlic and Himalayan pink salt. It has a garlicy, peppery flavour. Speaking of texture, it is both crumbly and creamy. It tastes more pungent than its Western cousins. This one pairs well with spaghetti, risotto, eggs, and salad.
Image Credit: Eleftheria Cheese
It took her a lot of time to perfect the textures and flavours. “It was exciting as I could use up all the whey to create such a fantastic product, which is so unique to the Indian market. Artisanal cheese making at that time, and even now, is in a nascent stage in India. And here was a product that no one had made in the country before,” says Narang. She tested the cheese on her friends and family, who felt it was very reminiscent of a peda, although it had a mineral salinity to it. Even though they had never had this cheese before, there was a comforting, nostalgic feeling about the flavours.
