Gourmet Cheese Goes Lo­cal

With 20 va­ri­eties of fresh, aged and pick­led cheese, Kase is your got-to ar­tis­nal fro­magerie in the city.

India Today - - FEATURE - By Prachi Sibal

Buy­ing cheese will no longer in­volve pick­ing im­ported frozen blocks from gourmet su­per­mar­kets. Feta, hal­loumi, ched­dar, gouda, brie, lab­neh—you name it and the city’s own lit­tle fro­magerie, Kase, has it freshly made with raw milk. Lo­cated in Abi­rama­pu­ram, the cheese mak­ers are less than a year old in the busi­ness and are al­ready sell­ing 20 va­ri­eties of fresh, aged and pick­led cheese.

It all started when Nam­rata Sun­dare­san, 40, took a small va­ca­tion course in cheese mak­ing in Coonoor. When she re­turned, her friend for a decade Anu­radha Kr­ish­namoor­thy was look­ing to start some­thing to em­ploy the hear­ing and vis­ually im­paired staff that came to her BPO for train­ing. “A bake unit per­haps, she said. And I said, I have learnt how to make cheese re­cently”, says Sun­dare­san. With that, the two started ex­per­i­ment­ing. “The first cheese we made was a Ger­man va­ri­ety and hence the name ‘Kase’, Ger­man and Dutch for cheese", says Sun­dare­san.

In May 2016, they had their first tast­ing ses­sion and were soon pro­cess­ing 200 litres of milk to pro­duce cheese. To­day, they are at 500 litres a week. It isn’t only preser­va­tive-free fresh gourmet cheese that sets Kase apart, but the un­usual lo­cal flavours that make it to the nat­u­ral rind and the cheese it­self. There’s Ruby Feta with roast gar­lic, a creamy pink feta cheese with sweet flavour­ful beetroot and fra­grant gar­lic and Chilli and Cumin Gouda, and Ri­cotta with ran­berry stewed in honey. There’s also Ode to Chennai, crumbly aged ched­dar cov­ered in mo­laga podi that is spicy and nutty on the bite. “The podi we use has flaxseed as one of the in­gre­di­ents and has a slightly nutty flavour”, re­veals Sun­dare­san.

They are cur­rently op­er­at­ing out of a ter­race workspace where they grow their own or­ganic herbs. Their long list of prod­ucts also in­cludes rel­ishes, sal­ads, breads and desserts (on or­der). “Ba­si­cally, ev­ery­thing that goes with or uses cheese”, says Kr­ish­namoor­thy. On one Fri­day each month, Kase holds an open house at their cen­tre where peo­ple get to try and buy their cheese, sal­ads and breads. “It is also a good way for us to know our cus­tomers and spread the word”, adds Kr­ish­namoor­thy. The cheese is cur­rently de­liv­ered in the city and can also be picked up from their of­fice.

Tel 917622 1898 De­tails eat­morecheese.in; face­book.com/kasechen­nai/

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.