A 6 months, aged hard and nutty cheese
Originally a Swiss firm cheese made from cows cheese matured from 6-12 months. Amiksa cheeses produced in the village of outside of Mashobra, Shimla, Himachal Pradesh, it captures the dense and savoury character of older Gruyère in a creamy 6 or 8 month variety. After pasteurization of the milk and cutting the curds, the young wheels are placed in salt bath. It is then further aged in a relatively modern cellar over pine wood. The result is a slightly grainy Himalayan handcrafted Gruyère cheese. The handmade cheese has a wonderful complexity of flavours – at first fruity then revealing earthier, nutty character that lingers on the palate.
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.