We may not have the rolling hills of Switzerland here, but get ready, though, for some famous alpine cheese varieties emerging from this green city. Creating a great-tasting made-in-India artisanal cheese brand that can bring out some of the best Italian, French and Danish cheese varieties became their focus.
Indian-born dairy and cheese specialist from Canada, Aditya Raghavan, came on board as consultant and helped Begum Victoria develop its aged, ripened cheeses.
The name is partly derived from our cheesemaking facility being on Victoria Layout, indicative of our emotional connect with the place. We wanted a name which would be quirky, fun and resonate with people, hoping the name itself would stand out and serve as a self-advertising tool. Raghavan helped set up and start off the cheesemaking process with recipes, knowhow on cave management, training of staff, etc.
Finding the right milk quality took a long time. After setting up of the facility came many months of trial and error, to perfect the taste and quality. The team went through numerous batches of cheeses, following exacting and precision-driven processes.
All this, without knowing how the cheese would actually turn out, as most cheeses need to age over several months. Begum Victoria currently produces to kg of cheese a month. Its cheese is delicately handmade in small batches with emphasis on quality of ingredients. Practices we are using are very stringent; we are not here for a quick buck and this allows us the ability to be patient and create products that will hopefully be able to stand against contemporaries.
The cheese featured is an annatto-coloured cheddar. A clean break indicates that the rennet has worked effectively and that it is safe to proceed towards the cutting of the curds. Source: begumvictoriacheese.
Mehsana, Gujarat. Basavangudi, Bengaluru No. Road, Basavangudi, Bengaluru - , Dist. Bengaluru, Karnataka. Bikaner, Rajasthan. Abaad Nagar, Nadiad, Dist. Nehru Nagar, Agra 10, M. Agra, Uttar Pradesh. Mohali, Punjab. Ellisbridge, Irana Road, Kalol, Dist. Gandhi Nagar No. Gandhi Nagar, Gujarat. Morena, Madhya Pradesh. Ahmedabad, Gujarat. Road-8, Bhubaneswar, Dist. Khorda, Odisha. Nehru Place, Delhi No. Jaipur, Rajasthan. Janpath, New Delhi No.
Chennai No. Vasudevan Nagar Extension, Chennai - , Dist. Chennai, Tamil Nadu. GT Road, Karnal km, G. Road, P.
Karnal, Haryana. Soon after, Golchha roped in her friend Pooja Reddy, and the three started scouting for the right location, which they found at the house in Victoria Layout.
It helped that the cheese-making happens a mere kilometre or so away from both restaurants, so it all fell into place rather neatly, says Chandra. As the platter gained popularity, customers began to show interest in buying the cheeses for home consumption. Begum Victoria now sells small batches to people from the roughly 1, kilos they make each month. The three founders plan to scale the operations to around five times the current capacity by the end of this year.
While Chandra is pretty hands-on, dropping in every two-three days to taste and inspect the cheese, the everyday operations are taken care of by Golchha and Reddy with a staff of three. Their day starts at 7. The milk is from grass-fed, free-range cows. Golchha and Reddy have their work cut out through the day as they pasteurize the milk, supervise the curdling and draining processes, and inspect the ripening cheeses in the cave. A northern Italian staple, this cheese is soft, mild and slightly acidic as you get to the rind.
Best paired with fruit and wine. A rich, creamy cheese with a mild flavour and a proprietary orange rind. Best paired with apples, pears, figs and fruity wines. Can be had grilled or melted.
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