Two shepherds from Gujarat collaborate with Kaase from Chennai to make cheese using extra goat and sheep milk from the area
Two shepherds from Gujarat collaborate with Kaase from Chennai to make cheese using extra goat and sheep milk from the area
Arpanbhai Kalotra, a rustic maldhari The Rabadi community (shepherds) of Gujarat drink sheep and goat milk every day. “Though Gujarat produces this milk in large quantities, its demand is low, hence there is a daily surplus,” he says, adding that the maldhari consumes it in a variety of ways to reduce wastage. “We make tea, freeze curd and also make Khoya With this,” he says, “we mix the remainder with cow’s milk and sell it to the locals.”
Cheesemakers from Surendranagar, Gujarat, Arfanbhai Kalotra and Bhimsibhai Ghanghal | photo credit: R Ravindran
Arpanbhai and Bhimsibhai Ghanghal, who live in Surendranagar, Gujarat, have now found another way to use up this surplus: artisan cheese.
Namrata Sundarasan, co-founder of Chennai-based Kase, who trained Maldhari in cheese making last year, explains that the feta they make is a delicious “terroir-inspired cheese where the flavor is influenced by the livestock and the region where the milk is produced.” is bought.”
“At Kaase we are constantly on the hunt for ethically pure milk and this inspired us to cross paths with the Center for Pastoralism, India (CFP). Milk is the center of livelihood of pastoral families in Gujarat. Indigenous milk is the source of surplus. Together, we are presented with a unique opportunity to enhance pastoral livelihoods through artisanal cheese making,” says Namrata, adding that the initiative began as an entrepreneurship training program for youth from the pastoral community, and was spearheaded by Arpanbhai and Bhimsibhai. Were selected. Center for Pastoralism after a rigorous selection process.
At Kaase, a rustic paneer tasting session was held and it was paired with Gujarati snacks made by Parul Bhatt. photo credit: R Ravindran
The pair now makes 10 types of cheese, including Chevre, Feta, Barrel Aged Feta, Pecorino Fresco, Cheddar and Tomé. He has set up a processing unit with storage facility in his village at a cost of Rs.6 lakh. “So much precious milk wasted in all these years. Today, we are empowered to make the best use of it. We have more than 100 goats and also buy goat milk from other shepherds of the region as we need one kilogram of milk. 100 liters are required to make paneer,” says Bhimsibhai.
Kaase recently organized a rustic paneer tasting show by Parul Bhatt with Gujarati snacks and pickles from Parul Ke Achaar Jadu. Feta, traditionally crumbled over salads, was combined with thepla: Subtle taste of oregano And cumin seeds mixed well with paneer. Says Namrata, “Since this range is made in rural Gujarat, we thought it was the best way to present it by mixing it with traditional Gujarati spices.”
Namrata conducts workshops on cheesemaking. To register call on 9176221898.