From India to the World: Award-Winning Cheeses You Should Know About

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From India to the World: Award-Winning Cheeses You Should Know About
From India to the World: Award-Winning Cheeses You Should Know About

India’s artisanal dairy sector has achieved a notable breakthrough on the international stage, securing four medals at the Mundial do Queijo do Brasil 2026 held in Sao Paulo. The competition featured entries from over 30 countries and is widely regarded as one of the most respected global platforms for cheese producers.

Indian artisanal cheeses have made a striking global debut by winning four medals at the Mundial do Queijo do Brasil 2026, an international cheese competition held in São Paulo, Brazil. The event featured entries from over 30 countries and is considered one of the most prestigious platforms for cheese producers worldwide. Despite participating for the first time, India delivered an impressive performance, securing one Super Gold, two Gold, and one Silver medal across various categories. (Image: Pexels)

In its first participation, India delivered an impressive performance, winning one Super Gold, two Gold, and one Silver medal, highlighting the country’s growing presence in the global gourmet cheese industry.

Super Gold Category Cheese: Excellence in French-Style Innovation

The highest honour of the event, Super Gold, was awarded to Eleftheria Gulmarg, a Brie-style cheese inspired by the classic French Brie.

Super Gold: Eleftheria Gulmarg (Brie style): The Super Gold award was won by Eleftheria Gulmarg, a soft and creamy cheese inspired by French Brie and made from cow’s milk. It offers a rich yet balanced flavour with buttery notes and a subtle earthy undertone. Judges praised its refinement, consistent ripening, and exceptional technical precision—an impressive achievement for a relatively new entrant in the global artisanal cheese scene. (Image: X)

Produced from cow’s milk, the cheese impressed judges with its smooth, creamy texture and refined flavour balance. Its buttery richness, subtle earthy undertones, and consistent ripening process were highlighted as key strengths, reflecting advanced technical precision in production.

Gold Medal: Himalayan Terroir in Focus

One of the Gold medals went to Yak Churpi-Soft, crafted in Ladakh using milk from the indigenous yak.

Gold: Yak Churpi-Soft (Nordic Farm, Ladakh): The Gold medal was awarded to Yak Churpi-Soft by Nordic Farm, Ladakh. Originating from the Himalayan region, this cheese is crafted from rare yak milk, a traditional element of Ladakh’s dairy heritage. Unlike the region’s well-known hard churpi, this soft variant is designed for gourmet tasting, offering a dense yet slightly yielding texture. It delivers a rustic, tangy flavour influenced by high-altitude production conditions. Its standout quality lies in its deep connection to local terroir and the distinctive character imparted by yak milk, setting it apart in the international cheese competition.

This cheese represents a modern gourmet reinterpretation of traditional Himalayan dairy practices. Unlike the region’s well-known hard churpi, the soft variant offers a dense yet slightly yielding texture. It carries a rustic, tangy flavour shaped by high-altitude conditions and reflects the strong cultural identity of Ladakh’s dairy heritage.

Gold Medal: Nordic Inspiration with Indian Craftsmanship

The second Gold was awarded to Eleftheria Brunost, inspired by Norway’s traditional Brunost.

Gold: Eleftheria Brunost (Whey cheese): Eleftheria Brunost earned a Gold award for its innovative Indian take on Norway’s traditional brown whey cheese, Brunost. The cheese is crafted by slowly simmering whey over controlled heat until it naturally caramelises into a dense, fudge-like block. The final product is smooth, sliceable, and rich in flavour, with distinct notes of caramel and butterscotch. Judges were particularly impressed by the technical precision required to produce it—careful temperature management is essential to prevent bitterness while achieving the perfect caramelisation and texture. (Image: Freepik)

Produced by slowly heating whey until it caramelises, the cheese develops a dense, fudge-like texture with rich caramel and butterscotch notes. Judges noted the high level of precision required in temperature control to achieve balanced sweetness without bitterness.

Silver Medal: Bold Flavour and Alpine Influence

The Silver medal went to Eleftheria Kaali Miri, a semi-hard cheese inspired by alpine varieties such as Belper Knolle.

Silver: Eleftheria Kaali Miri (Belper Knolle style): The Silver medal went to Eleftheria Kaali Miri, a semi-hard cheese inspired by alpine-style varieties and finished with a coating of black pepper (kaali miri). It features a firm yet slightly crumbly texture with a creamy base profile. The flavour is enhanced by the sharp, aromatic spice of the pepper crust, creating a striking contrast with the smooth dairy richness. Judges appreciated its balanced taste, creative approach, and well-executed layering of flavours, which helped it stand out in the competition. (Image: Pexels)

Finished with a coating of black pepper, the cheese combines a creamy base with a slightly crumbly texture and sharp spice notes. The contrast between richness and heat was praised for its balance, creativity, and well-executed flavour layering.

Industry Impact: A Milestone for Indian Artisanal Dairy

India’s performance at this global competition reflects the rapid growth of its artisanal cheese industry, which is increasingly blending traditional knowledge with modern international techniques.

From Himalayan yak milk to European-inspired methods, Indian cheesemakers are creating products that are gaining recognition in premium global markets. This achievement is expected to boost export opportunities, culinary tourism, and the expansion of niche dairy entrepreneurship in the country.

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