As one of the most loved dairy products, cheese holds a special place in most of our hearts. And with its fast gained popularity as a snack, salad addition and food ingredient, it has won over many of our kitchens too!
But as with everything, with great demand comes sub-par supply. While cheese has become a go-to for many Indian households, it is but a few of us that actually know what goes into making great-tasting cheese that is also good for health.
As a part of Akshayakalpa’s ‘Good Food Movement’, we encourage you to not only acquaint yourself with what is on your plate, but also to take a good hard look at where your food is coming from. After all, it is only when the source of food is good can the food be nutritious.
Below are a few terms that are an important part of the cheese-making process. If you’re a true turophile (read: one who loves cheese!), then it would do you good to know how your cheese is made and what Akshayakalpa is doing differently to bring you the best homegrown, organic cheese on the block!
1. Aging: An important part of the cheese-making process, this is when the cheese loses its moisture and develops a fuller, stronger flavour. The more the cheese has been aged, the more flavour it has
Akshayakalpa Organic Aged Cheddar is aged for a minimum of 6 months for a bold, distinguished flavour while the Akshayakalpa Organic Mild Cheddar is aged for a month for a milder taste
2. Artisanal: Not all cheese is created equal. Mass-produced cheese is often processed, losing the true qualities of authentic cheese. Artisanal cheese on the other hand is made using traditional tools and recipes in small batches.
Akshayakalpa Organic cheese is crafted using the finest ingredients and without the use of any synthetic additives or preservatives
3. Casein: These are the milks proteins which coagulate during the cheesemaking process and is responsible for the texture of cheese
Akshayakalpa Organic milk is rich in casein that results in cheese with perfect texture.
4. Cheddar: Once of the most consumed cheese worldwide.
From mild, pepper, smoked and aged cheddar cheese, you will be spoiled for choice with the variety available on the Akshayakalpa app.
5. Rennet: An enzyme that is used in the cheese-making process to break down milk proteins for coagulation. Traditionally, the rennet used in cheesemaking is an animal derivative.
At Akshayakalpa Organic, a vegetable-based rennet is used to make cheese, making it a suitable inclusion in a vegetarian diet too.
One of the key ingredients in cheese is the milk used to craft it. Akshayakalpa Organic cheese is made from 100% organic milk from happy, healthy cows living on organic farms and feeding on organic fodder.
The milk used is free from antibiotics, synthetic hormones and chemical residues and the cheese is crafted without the use of emulsifiers, artificial colours or additives or preservatives of any kind. This results in cheddar cheese with authentic texture and delightful flavour – that deserves a special place at your table!