The popularity of Cheese is growing phenomenally all across the globe including India. The European Union & the National Interprofessional Center of the Dairy Economy, France (CNIEL) has several initiatives in the world lined up to create more awareness about cheese.
A press event and a Networking cocktail of Cheese tasting of Vegetarian Cheese were organized in Sofitel Hotel Mumbai. Members of the media (food journalists, critics, bloggers and culinary specialists), food importers, chefs & restaurateurs were invited for the event recently. His Excellency Yves Perrin – Consul General of France in Mumbai along with many officials from French consulate were also present during the cheese promotion.
The event was a continuation to the promotional campaigns held in the past.
Chef François Robin prepared various delicacies with European cheese and Indian spices. He prepared various delicacies with European cheese & Indian spices. He demonstrated a very successful pairing with the different varieties of European cheese in traditional Indian recipes. Chef François Robin partnered with Chef Jyoti who developed the concepts of the Indian recipes displayed in the buffet.
It may be noted that France ranks 3rd as a supplier of cheese to India after Italy and Denmark, with a market share of around 13%. The consumption of French cheese has been steadily rising in India. Spreading awareness about the variety, textures and qualities of the French cheese is very important & an adaptation to local tastes is necessary to increase consumption since cheese is tasty & also an important source of protein.
Mansi Jasani, founder of Cheese Collective in Mumbai, spoke about cheese consumption of European cheese by Indians; how & when to consume the cheese, how to present the cheese, simple suggestions which were accessible to the journalists and invitees. All cheese presented and available for tasting allowed all Indian guests to taste and enjoy the best Europe has to offer.
Cheese consumption in India: Positive trends indicate that sales of cheese in 2016, are estimated at 23 billion INR i.e. 60 400 tons and should almost double in value to 40 billion INR with sales of 100 000 tons in 2021.
Even though the consumption of cheese has increased by 15-20% in India in recent years, Indian consumption of cheese is quite low compared to world consumption (200gms v/s 7kgs) but food habits are changing. This is largely due to the fact that disposable incomes are increasing & today Indian consumers are open to acquiring new tastes. Also traditionally Indians are big consumers of dairy products and cheese is consumed as a part of meals or as a snack.
About François Robin
François Robin who has been awarded one of the best Cheese Monger in France. takes his first steps in the world of cheese by helping his parents in the Vendée region of France. He began his career as a cheese specialist with Nicolas Julhès in Paris where cheeses, wines and delicatessen of high quality are found. He participates in the contest of the Meilleurs Ouvriers de France that he wins in 2011 from his first participation after only 4 years of experience in this field.
About Jyoti Sankar
Jyoti Sankar is currently working as Sous Chef at Park Hyatt Chennai. He works regularly with renowned French chefs and is very familiar with European cheeses.
About Mansi Jasani
Mansi Jasani founder of Cheese Collective is based in Mumbai. Passionate about cheese, she works regularly with the Mons refiner and is completely immersed in the culture of cheese. Her artisan group offers cheese workshops to the public and also provides cheeses for special occasions.
Author: Sitaram Mewati