Making cheese is a journey with endless experimentation and it only ends when the final product is just the way a cheesemaker wants it. City-based cheesemaker Mausam Narang, who recently won the silver at the World Cheese Awards held in Spain for her Brunost cheese, will agree. The award is a result of two years of tireless work, during which she didn’t think her creation would take off, before its final launch right before the pandemic. It was all worth it because a year later, she is the recipient of an important award that is not only a personal accomplishment but also holds the potential to inspire many amateur artisanal cheesemakers in India.  

Especially because Narang, who first started making cheese in 2013, says she has seen an encouraging growth spurt in the artisanal cheese space. “It has grown in the last couple of years and especially during the pandemic, when a lot of cheesemakers started selling small batches of cheese online because people wanted gourmet food delivered to their doorstep and to make cheese platters.”