New Delhi: India’s cheesemakers earned top honours—one Super Gold, two Gold medals, and a Silver award—at the fourth edition of the Mundial do Queijo do Brasil. Prime Minister Narendra Modi on Wednesday lauded the cheesemakers, saying that Indian cheese has successfully “made its mark” on the global stage.
The Super Gold was won by Eleftheria’s Gulmarg, the Golds were won by Nordic Farm’s Yak Churpi (Soft) and Eleftheria’s Brunost. The Silver was won by Eleftheria’s Kaali Miri.
Eleftheria’s Mausam Narang and Nordic Farm’s Thenlay Nurboo are the cheesemakers behind the win.
“It’s a pretty surreal feeling. Definitely a great recognition. It’s a testament to our craftsmanship. But, still, I would say artisanal cheese is at a very nascent stage in India. There is a long way to go,” Mausam Narang, founder, Eleftheria Cheese, told ThePrint.
Narang has been running her creamery in Mumbai for the last ten years and has witnessed a growth in demand for local cheese.
“We are a dairy and dairy product-eating country. We are the largest producer of milk, and cheese is a natural extension. I personally got into cheesemaking because I was sold on the idea that you can preserve milk into something that tastes so delicious,” she said
At her creamery, the focus has been on traditional cheesemaking techniques and craftsmanship. Their Gulmarg, a French Style Brie, is largely popular among chefs, especially in Delhi.
Chef Dhruv Oberoi of Olive, who many regard as a “cheese connoisseur”, is in awe of the Gulmarg cheese. Oberoi makes it a point to only use local cheese in his restaurant.
But regular and large-scale supply is a problem. Something Chef Nishant Choubey also pointed out.
“Recently, I attended a cheese exhibition where multiple brands showcased their products. I tasted them and compared them to what I have been using from foreign brands. I now prefer Indian camembert over French,” he said.
The quality of both is comparable, but the Indian one is available at an affordable price, at least 20 per cent cheaper. But supply is where the roadblock comes.
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Waiting to boom
According to cheesemakers, the industry won’t witness a boom until there is assistance to tackle accessibility and availability of artisanal cheese.
“The win was great. It shows the potential of Indian cheesemakers and how we are producing cheese which is up to the international standards,” said Prateeksh Mehra, owner, The Spotted Cow Fromagerie, a Mumbai-based cheesemaker.
India’s cheese market is experiencing rapid growth. The cheese market size reached Rs 128.89 billion in 2025 and is projected to reach Rs 619.88 billion by 2034 at a CAGR of 19.07 per cent (2026-2034).
“The industry is seeing nearly 18 per cent year-on-year growth,” Mehra said. He noted that many Indian cheesemakers are trying to strike a balance, embracing artisanal methods while also scaling beyond niche, boutique operations. According to him, the sector has evolved in terms of both production capacity and stylistic diversity.
He cautioned that the segment’s growth depends heavily on consumer awareness.
“We need access to artisanal cheese for it to become a household staple.,” he added.
Oberoi puts the responsibility on the people who have big pockets to bridge the gap between the artisanal cheesemakers and the consumer.
“Blinkits and Zomatos of the world should be making efforts in this direction,” he added.
(Edited by Theres Sudeep)