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Fontina Cheese

Rs. 370.00

A young Italian inspired cheese with a mild flavour and melting characteristics. Originally an Italian cheese from the alps, It is made from cow’s milk and matured from 3-4 months. It is made from fresh milk obtained from milking once rather than multiple times. The wheel achieved after the production of this cheese is around 4-6 kilos. After salting in brine, the form is left to age for at least 3 months on pine wood. The wheels are turned every day, brushed and rubbed to remove any mouldy layer that develops on the crust. What results from the natural fermentation & ageing is a mild nutty flavoured cheese which when melted the flavour has an earthy acidic flavour.

Uses: It can be used in recipes like Quattro Formaggi Pizza, Juicy Burgers, Fondue or Foccacia. It is also great for seasoning gnocchi, pasta, risotto, and polenta. You can also use it as a table cheese in your cheese platter.

Ingredients: Cow milk, Salt, vegetarian enzymes, culture

Format: Vacuumed when cut.

Type: Pasteurized /pressed Washed rind.

Age: 3-4 months

Rennet: Vegetarian Storage: 4°C to 8°C

Shelf Life: Cut piece vacuumed and unopened: 60 days in the fridge when stored within the above-mentioned temperature Package opened: 2 weeks in the fridge when stored within the above-mentioned temperature.



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A young Italian inspired cheese with a mild flavour and melting characteristics. Originally an Italian cheese from the alps, It is made from cow’s milk and matured from 3-4 months. It is made from fresh milk obtained from milking once rather than multiple times. The wheel achieved after the production of this cheese is around 4-6 kilos. After salting in brine, the form is left to age for at least 3 months on pine wood. The wheels are turned every day, brushed and rubbed to remove any mouldy layer that develops on the crust. What results from the natural fermentation & ageing is a mild nutty flavoured cheese which when melted the flavour has an earthy acidic flavour.

Uses: It can be used in recipes like Quattro Formaggi Pizza, Juicy Burgers, Fondue or Foccacia. It is also great for seasoning gnocchi, pasta, risotto, and polenta. You can also use it as a table cheese in your cheese platter.

Ingredients: Cow milk, Salt, vegetarian enzymes, culture

Format: Vacuumed when cut.

Type: Pasteurized /pressed Washed rind.

Age: 3-4 months

Rennet: Vegetarian Storage: 4°C to 8°C

Shelf Life: Cut piece vacuumed and unopened: 60 days in the fridge when stored within the above-mentioned temperature Package opened: 2 weeks in the fridge when stored within the above-mentioned temperature.

We are an Indo- French couple, François and Debarati Laederich who took a life changing decision to move to the Himalayas from the coast of South India. Inspired by the fresh mountain air, gurgling brooks and miles of undulating meadows, we decided to make Himachal our home and make use of bountiful offerings here to make artisanal cheeses! The production unit located in Mashobra valley, a small village nestled amongst the majestic views of the Shimla Hills and fields dotted with daisies. The grass-fed cows are hand-milked every morning by villagers, collected and brought to the unit where the cheese making process starts immediately. This partnership with the villagers has ensured supply of best quality milk which is the essence of high quality graded cheese.

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