Traditional methods were adapted to the conditions of the South Indian climate; taking into account Western hygienic standards and concerns for a clean environment.
For instance: our pasteurisation and cooking are done on biogas, and our water is pumped by a windmill.
Our milk comes from farms in Auroville (including our own dairy) as well as from farmers in surrounding villages, whose milk is monitored daily by La Ferme for top quality.

At present our team of eighteen consists of both Indian and Western farmers, including professional cheese makers from France and Holland. Using natural ingredients only, we daily produce about 100 kg of handmade cheeses in over ten varieties.

• This means that every cheese is dealt with individually, as a healthy natural food product.
• All our cheeses contain only natural whole cow milk, salts, vegetarian enzymes
• and seasoning cultures

We do not use preservatives, artificial flavours and colours. Nor do we use emulsifiers - used as they are in mass produced brand cheeses to retain moisture and fat. Such additions affect the natural taste and texture of cheese.
It is this approach which honours both the authentic texture and taste of our traditional farm cheese, and guarantees the natural balance of vitamins, rich proteins and natural milk fat which gives cheese its unique characteristics.

BON APPETIT !

Varieties of Cheese

FRESH CHEESES

MOZZARELLA is a moist white cheese of Italian origin, with a mild taste; especially for melting on pizzas and other cheese-covered dishes and to eat with raw salads.

FETA is a white, creamy though brittle, salty/sour Greek cheese; especially for mixing in raw salads or cooked in salty pastry, vegetable dishes and sauces.

PHILADELPHIA HERBS & SPICES is a delicious spread cheese with garlic and herbs.

RICOTTA CREAM CHEESE is a fresh cream cheese, excellent when sweetened with honey; ideal for pastries, for spread preparations and as thickener in sauces.

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SEASONNED CHEESES

FARM CHEESE is a young cheese and as such has a mild and fresh taste that almost sparkles on the tongue. It is especially loved by children! Delicious on bread and in salads and superb for melting over hot dishes. A truly “all purpose cheese”.

GOUDA D'AUR is a small gouda ball of around 300gr sold in an attractive packing made from a colorful cloth wrapped around the cheese. It makes a great gift for a friend or a dinner party. It is a good all purpose table cheese.

LOFABU is a 2 to 3 months old cheese with a mild nutty flavor that pleases the palates from children to connoisseurs. Both Indians and Westerners love this cheese that can be used for a wide range of purposes - like melting on pizzas or pastry, or served with cocktails, salads, on sandwiches, or on a cheese platter. (Lofabu can be compared to soft/creamy Dutch cheese like Edammer or Raclette cheese.)

JEERA CHEESE is Lofabu seasoned with cumin seeds and is a truly delicious appetizer. Best used in cocktails, cheese platter or for melting on dishes.

SWISSLY is a 2 months old cheese with the characteristic strong flavor of raw milk cheese and can be served in the same ways as Lofabu. (Swissly can be compared to Tilsit, or a sharp Pyrennee.)

CHEDDAR is a 3 months old cheese with a firm texture and a more pronounced taste - ideal for cheese platter, salads, cocktail and snacks.

AUROBLOCHON is a 12 months old plastic-coated cheese with a strong and piquant taste that will be enjoyed by people who like a heady cheese. The coat of plastic film has to be peeled off before eating. It is best used for cheese platter and melting on dishes. This cheese can be compared to a soft/creamy young Parmesan/Grana type. It cannot be grated, only chopped or sliced.

BLUE D'AUROVILLE is a very tasty white soft cheese with a blue mold covering. To a certain degree it may be compared with Blue Goat Cheese, though the taste is more mild and delicate. Ideal for intimate parties, it goes well with a glass of red wine.

GRATED PARMESAN i s a strong, old, dry powdered cheese, which is used as a table cheese and is sprinkled on ready to eat dishes like pasta or salads for extra flavor.

ABOUT MOULD AND FUNGUS

STORAGE

• the quality of refrigeration at +5 to +10 degrees (keep in mind how often your fridge door is opened)
• the season in which the cheese is transported (high summer, cool season or monsoon time)
• and power cuts that may effect the cooling of the cheeses

The rules of thumb for cut cheese after they have been taken out of their vacuum packaging are the following:

• Seasoned cheeses: several weeks in a fridge.
• Mozzarella + Ricotta: 2 to 3 weeks in a fridge.
• Feta + Philadelphia: 2 to 4 weeks in a fridge.

Still, as mentioned before, if fungus forms there is no reason to do away with the cheese.
Uncut wheels of cheese can be kept for months, provided that they are maintained cool and wiped regularly.
Cheese should under no condition be frozen, since frosting changes the texture and taste of the cheese and as a result the shelf life may also be shortened.

SOME TASTEFUL TIPS

• For breakfast, lunch or snacks cheese can be eaten on bread served with milk, juice, tea or coffee. It also goes well on toast or biscuits and combined with salads, fruits, eggs, ham and cereals.
• Cheese can be served after lunch or dinner
• as a cheese platter . For this purpose it is sliced and served with bread and, traditionally, with wine.
• Cheese, (as Fondue) can be melted and as such forms the base for a sauce that is a meal in itself when served with slices of bread for dipping.
• Cheese can be grated and spread over baked dishes in the oven, as well as melted over boiled cauliflower, sprouts, broccoli and many other vegetables.
• Among its many uses cheese has been made famous in the Tosti , a crispy combination of bread roasted in a covered pan with ham or egg and cheese melting on top.

For more food tips and general advice about the uses of cheese you can contact La Ferme Client Service .