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From Bandel to burrata, Indian cheesemakers are crafting artisanal varieties that are winning global recognition and winning over curious consumers

India's cheesemakers secured a Super Gold, two gold medals and a silver accolade at the fourth edition of the prestigious 2026 Brazilian World Cheese Championship, putting the spotlight on artisanal cheese.

Being arty

Did you know that India now produces a variety of artisanal cheeses like Bandel, Kalari, Chhurpi, Brie & Camembert, and Stracciatella, as well as goat and sheep milk cheeses infused with regional herbs? Well, that's not all. Artisanal cheese makers in India are mastering chèvre, pecorino, and Manchego, as well as experimenting with Belper Knolle (Swiss hard cheese rolled in black pepper) and Alpine-style Gruyères, all made in India. Haresh Mirpuri, Founder, Barnhouse at Essensai067 & Managing Director, Sai Lakshmi Industries Pvt. Ltd. Says, “We source our Mozzarella Fior di Latte, Burrata, Salted Ricotta and Bocconcini fresh from Puttaparthi, handcrafted using traditional Italian techniques and local milk. This freshness is at the heart of Barnhouse's philosophy of prana, the life force in every ingredient, honouring cheese at its most vibrant, living state before it settles into anything less. Our Bomba Calabria and Pasta all'Amatriciana are finished with aged Parmesan for its nutty, umami depth that balances the heat of Calabrian chilli and the acidity of the tomato sugo, while the Pepperoni Ripieni is stuffed with salted ricotta and bocconcini, their milky, delicate creaminess softening the roasted peppers and letting the seasonal vegetables shine, a true expression of Prana on the plate.”

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