Rituparna Chatterjee – Panaji
The Spotted Cow Fromagerie, a Mumbai-based creamery supplying artisanal cheeses to retail stores and institutions in Mumbai and Pune since the last six-eight months, is currently eyeing the Goa market. For the same, it recently participated at the 26th edition of Food Hospitality World exhibition in Goa. The company produces three cheese variants – Bombrie and Camembay (French cheeses) and Rombay (Italian cheese). Speaking about the USP of their cheeses, Prateeksh Mehra, fromager, The Spotted Cow Fromagerie stated, “We have a cheese making unit in Mumbai from where we supply our cheeses. We produce handmade artisanal cheeses, which are 100 per cent vegetarian and preservative free and they also differ in quality and taste from the ones imported in tin cans from France or Holland.”
The company has been supplying its cheeses to retailers, hotels and restaurants like Foodhall, Salt Water Cafe, The Tasting Room, Indigo, ITC Hotels among others. “Our cheeses pair well with wine, beer, and can be used for cooking and baking as well. As for pricing, we have kept it affordable as compared to the imported ones.” In terms of maturation, he opined, “Ideally cheeses take up to three weeks to mature before they are sold. If a client wants it strong we can age it up to six-seven weeks. These cheeses are complex in flavour and sometimes the Indian palate might find it a bit too strong. But those who have travelled extensively might prefer stronger cheeses. So it all depends about finding the right balance.”
Today chefs prefer using locally produced ingredients and hence the company is promoting its cheeses as a healthy alternative to imported ones. However, logistics is a major concern in India. “Our cheeses are without emulsifiers and stabilisers and India doesn’t have a good cold chain so logistics is an issue. However, we ship our cheeses via air to Pune and the clients receive them the following day,” informed Mehra.