Prateeksh Mehra set up The Spotted Cow Fromagerie with his brother Agnay Mehra in early 2014. Making cheese is relatively easy, but making cheese in hot humid Mumbai is a different ballgame.
The brothers learnt everything from scratch relying almost entirely on internet and some books. It took 6-8 months of trial and error to understand how to pull off this project in a humid climate.
“We were worried that Indians would be intimidated by bloomy rinds,” says Mr. Mehra. “We were shocked by how much people liked them,” he said.
Artisanal cheese is no longer dear to an elite set of foodies; more people are opening up to the experience of trying global foods made with local ingredients. The Spotted Cow Fromagerie is one of the few artisanal cheese producers in India. They make their cheese using locally sourced milk and no preservatives and they’ve cheekily named their cheeses “Bombrie” and “Camembay” based on the French originals Brie and Camembert.
The spotted cow cheeses contain no preservatives and this ensures they are fresh, but they also come with a short shelf life. According to the company, the cheeses are ready after 3 weeks and are at their best till 2 to 2 1/2 weeks after.
The brothers suggest consuming the cheese fresh, since cheeses such as brie and camembert are high in moisture and have a gooey texture. If they are to be consumed later, the brothers suggest storing it in the original packaging at about 3 to 5c in an air tight container.