The Locavore Diaries is a new series launched by Joie De Vivre, with the intention to highlight locally created outstanding produce, and to show it being used in an original Joie De Vivre recipe. I feel very strongly about supporting local entrepreneurs, about eating food that I purchase locally, and to encourage new ventures that improves the quality and calibre of products available locally. This is not only a sustainable and eco-conscious move, but also one that promises the maximum flavour and freshness of produce.
To kick off the series, what better than some artisanal cheese, made right here, but tastes as good as its French inspiration.
Yes, you noticed right. The puns on the name of the cheeses pay homage to the city in which they were conceptualised and conceived: Bombay. This is for 2 reasons: one, because homage must be paid to this exuberant city; and two, both cheeses are appellations, so only the conditions and terroir that meet the AOC’s list of requirements can be labelled Brie/Camembert. Hence, the Spotted Cow’s label intelligently reads:
Frightfully close to Brie/Camembert Style Cheese
I bought the Brie and Camembert versions, both creamy in texture and rich in flavour. The rind was perfectly chewy, adding a bit of texture to the otherwise mild flavour. Both cheeses are made from cows milk, and as we all know, there is absolutely no scarcity of cows here! They also make an Italian influenced Robiola, which I am yet to get my hands on (hint hint).
The 2 brains behind this venture – brothers in arms – Prateeksh & Agnay Mehra, are young dynamic quintessential Bombay Boys, with a passion for experimentation. It was the perseverance of a successful recreational activity that triggered the lightbulb to switch on – and create the Spotted Cow Fromagerie. You won’t hear any complaints from us. After all, sweet dreams are (most certainly) made of cheese.
Tete-a-tete with Agnay Mehra of the Spotted Cow Fromagerie
Q: What made you want to get into the cheese-making business? Was it predominantly to monetise a successful experiment, or did you grow up knowing you wanted to open a fromagerie?
A: Prateeksh had been brewing craft ales for the past 2 yrs and when we wanted to pair them with cheese the imported cheeses were either too costly or lacked flavour. Both being fermentation foods we decided to experiment with it.
It was to monetise a successful experiment only because as a hobby it is very costly, and also we wanted to provide artisanal and preservative free cheeses which are not available in the local market.
Q. Cheese and the infamous Bombay heat aren’t the best of friends. Yet, you have managed to conquer the evils – tell us about the challenges you have encountered on the way?
A: The Bombay climate did play spoilt sport but we found a way around it. We did have our failures initially but after experimenting for 6- 8 months we finally starting understanding this complex product. Having only learnt from the internet and some books we had to really tweak what these guys were talking about because of different climatic conditions and milk since there aren’t really any cheese makers. Getting guidance on certain issues also had to be ironed out by experimentation.
Q: In the Locavore series, we like to ask whether the raw materials including the milk are sourced locally?
A: We source our milk from local farmers in order to support their livelihood.
Q: For a lot of people that aren’t familiar with the cheese making process, can you tell us what is the difference with vegetarian and non vegetarian cheese, and whether the Spotted Cow cheeses are vegetarian.
A: The only difference is the rennet which is either veg or non veg. Our cheeses are made with veg rennet.
Q: To maximise on enjoying the Spotted Cow cheeses, what are the ideal storage conditions, and approximate expiry period?
A: The spotted cow cheeses are artisanal cheeses which contain no preservatives due to which they have a shorter shelf life and need to be enjoyed in their peak. The cheeses are ready after 3 weeks of affinage and are at their best till 2 to 2 1/2 weeks after.
Cheese storage is a very important factor in getting the most out of your cheese especially in the styles that we make like brie and camembert, which are high moisture cheeses and have a tendency to dry up and lose their gooey texture. Which is what these cheeses are about. They need to be stored in the original packaging at about 3 to 5c and better still in an air tight container. We also do give a cheese care label along with our cheeses for proper maintenance. It is always best to consume the cheese ASAP.
Q. Lastly and most importantly, share with Joie De Vivre your favourite ways to pair the cheeses, to bring out each of their best individual flavours?
A: Brie and Camembert are very versatile cheeses and can be used for cooking and as a table cheese. Our brie and camembert go really well with fruits like strawberries, figs, cranberries, and also on baguettes and a variety of nuts. They can also be baked along with some red wine and pecan nuts or walnuts amongst other baked dishes.
A few wines that they pair really well with our [cheeses are] Beaujolais, Chenin Blanc, Ciders, Cabernet Sauvignon, Pinot Gris, Sauvignon Blanc, Champagne and Sparkling Wines.
My lazy crostinis were made in the laziest manner possible. The aim being to make a filling snack or cold appetiser (or even a desert cheese course), to help deal with the city heat. Essentially, the formula for perfect crostinis/cheese plate is to pair the following:
- crusty toasted baguette / rosemary & sage crostinis
- cheese of choice: camembert / brie
- fresh fruit / dried fruit to provide the sweetness (sliced apple, dried figs, grapes, dried cranberries) or even a fruit jam / honey
- olives / olive tapenade
- almonds / pine nuts for texture and to cleanse the palate
This would be my fail safe guide to create the perfect cheese board. Ready assembled crostinis – even better! Off late, I have been pairing the camembert with orange marmalade – yum! Perfect with a chilled glass of bubbly!
NB: While I have used a few of the Spotted Cow’s photographs, this post is entirely independent and has not been sponsored.
