The third episode of Magazine St. Kitchen x Swiggy presents Speak Greasy with Gauri Devidayal Season 4 features Mausam Narang, founder of Eleftheria Cheese. In this conversation, Mausam takes us through her journey from working in corporate HR to becoming one of India’s most recognised artisanal cheesemakers. Her story begins in 2015 when she struggled to find good-quality fresh cheese in India after returning from the UK. What started as a personal quest to pair cheese with her homemade sourdough soon turned into a full-blown obsession. She began making cheese at home, importing essential cultures and rennet while converting a room into an ageing cave. At one point, she had 30 cheeses ageing in her makeshift setup, waking up at odd hours to follow strict brining schedules. Mausam had no formal cheesemaking experience, so she taught herself, learning through trial and error before heading to Italy and France to refine her craft. When she decided to leave her corporate job and pursue cheesemaking full-time, the Indian market was still dominated by imported cheeses, and the idea of a locally made, high-quality alternative was met with scepticism. She spent months experimenting, conducting pop-ups to gauge consumer interest, and cold-calling restaurants to introduce her cheese to chefs. Her persistence paid off when ingredient-driven restaurants recognised the quality of Eleftheria’s cheese and began replacing imported products with her locally made alternatives. Working directly with chefs became the foundation for Eleftheria’s business model, and Mausam focused on delivering cheese that met the same, if not higher, standards as international varieties.One of the key challenges in building Eleftheria was sourcing high-quality milk. Mausam shares how she travelled across Maharashtra to find farmers committed to ethical animal husbandry. She worked closely with them to ensure the milk was suited for cheesemaking, tweaking her recipes to accommodate natural variations in the raw material. Unlike mass-produced cheese, Eleftheria’s approach is rooted in craftsmanship, minimal mechanisation, and a commitment to real cheese—100% dairy, free from emulsifiers and preservatives. Mausam has spent years educating the Indian market about the difference between artisanal and processed cheese, often facing resistance from consumers unfamiliar with aged cheeses. India is one of the largest dairy producers in the world, yet aged cheese has never been part of its food culture. Most Indians prefer fresh cheeses like paneer, and the country’s hot climate makes ageing cheeses a logistical challenge. Despite these obstacles, Mausam has persevered, introducing India to world-class cheeses like Moony (a clothbound cheddar), NILAH (a blue cheese), Gulmarg (a brie), and Konark (a French tomme-style cheese). Her efforts have not gone unnoticed. Eleftheria became the first Indian cheese brand to win a Silver Prize at the World Cheese Awards in 2021, marking a historic moment for Indian cheesemaking. In 2023, their brunost (brown cheese) ranked among the top five cheeses in the world in a blind tasting in Norway, surpassing local competitors. These accolades have positioned Eleftheria as a serious contender in the global artisanal cheese industry. Despite her success, Mausam discusses the challenges of scaling an artisanal business in a market still in its early stages. Shelf life is a significant hurdle, making distribution complex. While Eleftheria has expanded its presence in Mumbai, nationwide direct-to-consumer sales remain limited. However, Mausam sees a future where Indian artisanal cheese stands alongside global counterparts, and she remains committed to growing awareness about high-quality, locally made cheese. Beyond the business, Mausam shares personal stories of facing gender biases in the industry. From struggling to rent spaces to not being taken seriously while buying equipment, she often had to bring her father along just to be acknowledged as the decision-maker. Despite these challenges, she has built Eleftheria as a bootstrapped business, reinvesting profits to grow organically rather than seeking early-stage funding. Mausam also highlights the role of training in the industry, as many people in India are still unfamiliar with aged cheeses. Overcoming the fear of mould, understanding affinage, and developing a palate for complex cheeses are all part of the learning curve. She’s now working on building a stronger ecosystem for cheesemakers in India, ensuring that more people understand and appreciate real cheese. This episode dives into the passion, dedication, and technical expertise required to build an artisanal cheese business in India. From convincing chefs to embrace local cheese to navigating the evolving food landscape, Mausam’s journey is one of perseverance and vision.Whether you’re a food enthusiast, a chef, or someone interested in the business of artisanal products, this conversation is packed with insights about the challenges and triumphs of building a niche category from the ground up. Watch the full episode to hear about Eleftheria’s journey, the state of India’s cheese industry, and what it takes to create a world-class product in a country that’s still discovering its potential in artisanal cheesemaking. Food you love, delivered right when you want it! Download the Swiggy app and order now: https://swiggy.onelink.me/JpkO/pv5gshoc