A Passion Ignited
Mausam Narang's foray into cheesemaking wasn't planned; it began with a simple craving for good cheese to accompany her sourdough bread, a passion she
developed during her extensive travels for her HR career. After eight years in corporate roles with German and French conglomerates, and even a stint living in Germany, she experienced a wide array of European cheeses, from Butterkäse to cloth-bound cheddar. Upon returning to Mumbai, she found a significant gap in the local market for quality cheese. This unmet need, combined with her weekend sourdough baking hobby, spurred her to embark on a personal quest to create her own cheese. Initially, it was a steep learning curve, involving sourcing ingredients from abroad and experimenting extensively in her mother’s kitchen. She ingeniously repurposed her room's refrigerator, meticulously controlling temperature and humidity to age her early creations, which numbered between 20 to 25 varieties at one point. This intense dedication transformed a weekend project into a full-blown obsession, showcasing her commitment to mastering the craft of artisanal cheese production.
Building the Brand
By 2015, Mausam Narang's passion for cheesemaking had outgrown her personal experiments, leading her to quit her stable HR job and establish Eleftheria. Lacking formal cheesemaking schools in India, she relied heavily on self-teaching through rigorous reading and countless trials. Her core philosophy was preserving milk's potential, viewing cheese as 'milk's leap towards immortality.' Her ambition was to rival Western counterparts using local Maharashtrian milk, eschewing preservatives and artificial flavors, drawing inspiration from traditional Indian methods of preserving dairy like ghee and paneer. She began by renting a small space and hiring one assistant, initially focusing on experimentation. To gauge market reception, she participated in farmers' markets and pop-up events. By 2016, she started approaching boutique restaurants, with chefs like Kelvin Cheung and Alex Sanchez becoming early adopters and invaluable sources of feedback. The initial validation came when Chef Sanchez praised her burrata and placed an order, solidifying her belief in her craft. Today, Eleftheria has grown significantly, employing 65 people and supplying to major hotel and restaurant chains across India, with a dedicated online store launched during the COVID-19 pandemic that further boosted its B2C presence.
Global Recognition Achieved
Eleftheria's journey to international acclaim culminated at the Mundial do Queijo do Brasil 2026, where India made a celebrated debut, securing four medals. This blind tasting competition featured approximately 2,700 entries from 30 countries, judged by 250 jurors solely on merit – flavour, texture, and appearance. Mausam Narang's brand earned a coveted super gold for 'Gulmarg,' a sophisticated French Brie-style cheese. Further accolades included a gold medal for 'Brunost,' a unique Norwegian-style whey cheese, and a silver for 'Kaali Miri,' an aged cheese ball distinguished by its blend of Kerala black pepper, Himalayan pink salt, and garlic, described by Narang as a 'holy trinity of flavours' for the Indian palate. The success of Indian cheese on this global platform was further highlighted by Thenlay Nurboo of Nordic Farm in Leh, Ladakh, who also received a gold medal for Yak Churpi (soft). Narang emphasized the significance of such international exposure, stating it places Indian cheese firmly on the global map, earning it a respected position alongside established Western varieties and validating years of dedication and innovation.
Demystifying Indian Cheese
Mausam Narang actively works to demystify artisanal cheese for the Indian audience, believing it shouldn't be intimidating. She points out that cheese-making has ancient roots in India, with regional specialties like Bandel and Kaladi, and pastoral cheeses from the northeast, demonstrating a historical, intuitive approach to milk preservation. The perceived intimidation, she suggests, stems from a historical lack of large-scale production of diverse Western-style cheeses beyond cheddar and mozzarella. To bridge this awareness gap, Eleftheria utilizes social media and messaging to showcase cheese in familiar contexts, like cheese samosas, halloumi taco theplas, or fromage blanc with traditional Indian flatbreads. This approach encourages consumers to integrate cheese into their daily meals without needing complex pairings or exotic accompaniments, promoting accessibility and enjoyment of artisanal cheese as a natural extension of existing culinary traditions.
