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Chevre
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Tomme
Marinated Feta
Pecorino Fresco
About Pastoral Cheese
Pastoral milk is seasonal wherein the milk composition and quantity changes through the seasons, also the reason why all our cheese will not be available at all times. The last one year has been one of learning and we continue to follow the pastoralists cycle to make the best possible natural, artisanal cheese.
Artisanal
Local
Given that all our animals are free grazing, natural herding we find a range of flavours in the cheese that are terroir driven. The goat milk cheeses especially are very expressive. Also goat milk is quite lean and sometimes some of the mature cheeses can come across as dry.
Nutritious
Pastoral animals derive the bulk of their nutrition from forests and grasslands, making their milk largely organic. Since these populations are foraging on a wide variety of plant species, there is also a corresponding nutrient richness and health benefits in their milk.
Pastoralism: an Overview
Pastoralists have a strong traditional association with livestock-keeping. Pastoralism is centred around organized herd movements, contributes to food and water security, supports resilient livelihoods and national economies, and provides environmental services. Milk is central in the livelihood of pastoral households. Its nutritional, social and economic roles are immense.
Turns out, Indians were making cheese 4,500 years ago! A study is based on archaeological finds from Kotada Bhadli, located in modern day - Gujarat’s Kutch district, which was an agro-pastoral settlement in the Indus Valley civilization. A tradition that has belonged to the pastoral community has been commercialized to the point that we believe it belongs to the west. Through this initiative we proudly bring back what belongs to us!
