Traditional methods were adapted to the conditions of the South Indian climate, taking into account Western hygienic standards and concerns for a clean environment.
Our milk comes from farms in Auroville as well as from farms and households in surrounding villages.
We do not use preservatives, artificial flavors and colors. Nor do we use emulsifiers -used in mass produced brand cheeses to retain moisture and fat. Such additions affect the natural taste and texture of cheese.
100% FRESH & NATURAL.
PREMIUM QUALITY.
All our cheeses contain only natural cow and goat milk, salts, vegetarian enzymes and seasoning cultures. It is this approach which honors both the authentic texture and taste of our traditional farm cheese, and guarantees the natural balance of vitamins, rich proteins and natural milk fat which gives cheese its unique characteristics.
It melts easily and is one of the traditional choices for cooking. A small amount of this cheese gives an excellent flavour to any dish without smothering it. Milk: Cow's milk Style: Semi hard Best within: 2 months
It makes a great cheese course on its own with crackers. In Italy it is used to make sauce for pasta flavoured with garlic. Try it in soups, potato bakes, vegetable sauces and stuffings. Milk: Cow's milk Style: Semi hard, blue veined Best within: 2 months
It can be used on most of pasta sauces. It is also delicious into pesto sauce, soups and vegetable dishes as aubergines, tomatoes... You can think to melt it on dishes. Milk: Pasteurized cow's milk Style: Extra Hard Best within: 2 months
It has a mild and fresh taste that almost sparkles on the tongue. This cheese is especially loved by children. It is delicious on bread, in salads and superb for melting on hot dishes. Milk: Cow's Style: Fresh Best within: 2 months
Although Gruyère is not oftend served on its own, it really does have a lot to offer. Served with crackers ; figues ; grappes or in sandwiches with tomatoes and onions. The french people uses it for melting on dishes. Milk: Pasteurized cow's milk Style: Semi hard Best within: 2 months
It can be compared to the German Tilsit cheese. It is usually cut into shunks in salads and for snack lunches. It is also good for cooking and can be melted into cheese sauce for pasta. Milk: Low-gat cow's milk Style: Semi hard Best withing: 2 months
Both Indians and Westerners love this cheese that can be used fo a wide range of purposes: to melt on pizzas or pastry, to serve with cocktails and salad, in a sandwich or on a cheese platter. Milk: Cow's milk Style: Semi hard Best within: 2 months
Our goat cheese is made in the french-mediterranean way. It can be eaten on its o