India has long been associated with paneer and fresh dairy, but in recent years, the country has witnessed a quiet revolution in artisanal cheesemaking. From caramel-like Brunost to creamy Burrata, global-style cheeses are now being handcrafted in India, reshaping the culinary landscape. At the heart of this transformation is a Mumbai-based creamery that dared to dream big and succeeded in putting Indian cheese on the world map.
The Beginning: A Bold Vision in 2015
In 2015, Mausam Narang founded Eleftheria in Mumbai with the mission to create world-class artisanal cheeses using Indian milk.
The inspiration came from the lack of authentic aged cheeses in India and the desire to prove that Indian terroir could produce cheeses as expressive as their European counterparts.
The initiation was sparked by Narang’s passion for experimenting with whey and milk, leading to the creation of India’s first Brunost- a Norwegian-style brown cheese made by caramelizing whey.
Recognition and Awards
In 2023, Eleftheria’s Brown Cheese was ranked 4th Best Cheese in the World at the World Cheese Awards in Norway.
In 2026, at the Mundial do Queijo do Brasil (Brazilian World Cheese Championship), Eleftheria won:
- Gold for Brunost.
- Silver for Kaali Miri (a Belper Knolle-inspired pepper cheese).
- These wins marked India’s historic debut on the global cheese stage.
The Rise to Fame
Initially, Eleftheria catered to niche food lovers and fine-dining restaurants in Mumbai, India.
Its fame grew as chefs began showcasing its cheeses in menus, replacing imported Brie and Burrata with locally crafted versions.
The turning point came with international recognition in 2023 and 2026, which elevated Indian artisanal cheese from novelty to global contender.
Today, Eleftheria’s cheeses are celebrated for their authenticity, craftsmanship, and ability to reinterpret global traditions with Indian milk and climate.
The arrival of cheeses like Brunost and Burrata in India is more than a culinary trend—it is a story of vision, persistence, and cultural pride. What began in 2015 as an experiment in Mumbai has now blossomed into a global success, proving that India can craft cheeses that rival the best in the world. As artisanal cheesemaking continues to grow, these unique creations remind us that food is not just nourishment—it is identity, innovation, and artistry.
FAQs
Many artisanal cheesemakers in India use microbial or vegetarian rennet, making their cheeses suitable for vegetarians.
These cheeses are available through select gourmet stores, online platforms, and direct orders from artisanal creameries in cities like Mumbai.
Yes. Burrata is a fresh mozzarella pouch filled with stracciatella and cream, making it richer and creamier than regular mozzarella.
Ashrita30