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Nine Pastures · Nine Milks, Nine Places

Gourmet Cheese

Nine cheeses from nine Indian pastures: Nilgiri hill cow, Kutch buffalo, Ladakhi yak, Malwa goat. Raw milk where the law allows it, thermised where it does not, and aged on spruce in our own cave at 12°C.

9 PASTURES · AGED 24 HRS TO 18 MONTHS

Displaying all 9 entries
01Tamil Nadu

Nilgiri Bloom

Cow · Bloomy Rind

Soft-ripened on hill pasture milk, with a faint eucalyptus note that comes straight from what the cattle eat. Runs properly at room temperature.

5 weeksSoft220 g

Cut with: Moonga, Kulcha Focaccia

02West Bengal

Kalimpong Tomme

Cow · Brushed Rind

Brushed rind, springy paste, gentle hazelnut. The Himalayan cheese India has quietly been making since the missionaries arrived.

6 monthsSemi-hard1.4 kg

Cut with: Manikya, Ragi Miche

03Hooghly

Bandel Smoke

Cow · Rice-Husk Smoked

The Portuguese left this in Bengal four hundred years ago. Salted, pressed and cold-smoked over rice husk exactly as it always was.

3 weeksFirm90 g

Cut with: Neelam, Kaapi Stout

04Kutch

Banni Burrata

Buffalo · Fresh Cream

Banni buffalo cream in a hand-pulled pouch. Eaten on the day it is made or not eaten at all; we do not ship this one abroad.

24 hoursFresh180 g

Cut with: Panna, Ladi Pav Brioche

05Himalaya

Churpi Alpine

Yak · Alpine Style

Yak milk aged eighteen months and shaved rather than sliced. Crystalline, deeply savoury, closer to an aged Comté than to anything else.

18 monthsHard800 g

Cut with: Heera, Bajra Boule

06Madhya Pradesh

Kalonji Halloumi

Cow-Goat · Nigella Crust

Nigella-crusted, brined, and firm enough to hold a grill bar. Squeaks exactly the way it is supposed to.

2 weeksGrilling250 g

Cut with: Lehsunia, Sitaphal Hazy

07Karnataka

Ghee-Washed Gouda

Cow · Washed Rind

Rind washed in cultured ghee every ten days. Butterscotch on the front, then a long nutty finish that will not let go.

9 monthsSemi-hard1.1 kg

Cut with: Pukhraj, Makki Fougasse

08Maharashtra

Kasundi Blue

Cow · Mustard Veined

A mustard-veined blue that is sharp in the middle and genuinely hot at the edges. It exists mainly so the Jaggery Rose has something to argue with.

90 daysBlue400 g

Cut with: Moti, Jowar Batard

09Kashmir Valley

Kashmiri Ash Chèvre

Goat · Saffron-Almond Ash

A goat log rolled in saffron-and-almond ash. Bright, lemony, herbaceous, and the only cheese here that we would eat with a spoon.

4 weeksSoft160 g

Cut with: Gomed, Rajgira Sheermal

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