A Taste of Pastoral India: Crafting Pastoral Cheese
CfP and Sahjeevan have initiated the production of artisanal pastoral cheeses in Sayla, Surendranagar, 150 kms from Ahmedabad. This has been done in collaboration with Käse Cheese, and has resulted in the production of 9 varieties of soft and hard cheeses, using milk from goat and sheep populations managed by the Bharwad pastoral community. Käse and CfP are co-hosting an event to enable some of India's best known cheese makers, nutritionists and food writers to meet with the pastoralists and to taste these cheeses. A series of panel discussions will explore issues linked to the therapeutic and nutritional benefits of pastoral, artisanal cheeses.
Rushina Munshaw Ghildiyal
Anisha Rachel Oommen
Cheese Tasting with