India is not the first country that comes to mind when the world talks about artisan cheese. But at the Mundial do Queijo do Brasil 2026- one of the most prestigious cheese competitions on the planet-
four Indian cheeses walked away with top honours, signalling that a quiet but remarkable cheesemaking revolution is well underway.
Here’s a look at the cheeses that made history:
Star Of The Show: Gulmarg (Super Gold)
The highest honour at the competition went to Gulmarg, a French-style brie produced by Mausam Narang of Eleftheria, Mumbai. This wasn’t an ordinary brie- it’s a richer, higher-butterfat interpretation with a soft, indulgent texture, offering earthy, mushroom-like notes and a clean lactic finish.
Read more: Desi Cheese Goes Global: India Wins 4 Medals Including ‘Super Gold’, PM Modi Applauds Historic Milestone
A Himalayan Treasure: Yak Churpi Soft (Gold)
Perhaps the most culturally distinctive winner, Yak Churpi (Soft) earned Gold for producer Thenlay Nurboo of Nordic Farm in Leh, Ladakh. Made from yak or cow milk, this traditional Himalayan cheese is mild, creamy and gently chewy. Churpi has been a staple in the high-altitude communities of Ladakh for centuries and its appearance on a world stage brings long-overdue global recognition to an ancient craft.
Sweet, Salted Caramel In Cheese Form: Brunost (Gold)
Also claiming Gold was Brunost, a Norwegian-style whey cheese again produced by Mausam Narang of Eleftheria, Mumbai. Made by slowly caramelising whey, it develops a fudge-like texture with deep notes of sweet, salted caramel and toffee. The fact that one Mumbai producer claimed both Super Gold and Gold underlines just how seriously India’s artisan cheese scene is being taken internationally.
Read more: ‘Impressive Debut’: PM Modi Hails Indian Cheesemakers For Strong Show At Brazil Dairy Competition
Spice Meets Tradition: Kaali Miri (Silver)
Rounding out the medal haul was Kaali Miri, a Silver winner and arguably the most distinctly Indian creation of the four. A Belper-Knolle style aged cheese ball- made with garlic and Himalayan pink salt, then coated in cracked Kerala black pepper- it is creamier and more pungent than its Swiss original. Produced by Mausam Narang of Eleftheria, Mumbai, it is a bold reimagining of a European classic using unmistakably Indian ingredients.
The Bigger Picture: Is India Saying Cheese?
What these four medals collectively tell us is that Indian cheesemakers are doing something genuinely exciting: they are drawing on both global traditions and local ingredients to create cheeses that stand up against the world’s best. From a centuries-old Himalayan staple to a Mumbai atelier producing award-winning brie, India’s cheese story is only just beginning.
