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Cheese will be loved

Hoarding cheese from your travels to Switzerland and France is a thing of the past. Delicious Indian cheese have come into prominence. They can be used in Italian and Mediterranean cuisine. Whether you have a fetish for feta, a palate for parmesan or are mesmerised by mozzarella artisanal Indian cheese is here and is making […]

Hoarding cheese from your travels to Switzerland and France is a thing of the past. Delicious Indian cheese have come into prominence. They can be used in Italian and Mediterranean cuisine. Whether you have a fetish for feta, a palate for parmesan or are mesmerised by mozzarella artisanal Indian cheese is here and is making its presence in charcuterie boards, pastas and salads alike. I rustled up some Mediterranean and Italian last weekend. Italian has a special place in my heart. While I’m exclusively referring to cuisine dear reader feel free to stretch your imagination to other realms of fantasy (Michele Morrone offering gelato dripping from a crunchy waffle cone perhaps). I’ve been overdosing on food channels on the tube (no not 365 days on Netflix, silly). Not only are cooking videos a delight to watch but so therapeutic to execute (cooking is my hygge).

Lasagna, originally Italian has been given many twists and tweaks. Originally made with beef ragu and bechamel sauce there has been a lot of play of different ingredients between the sheets (of lasagna of course!). Last week I experimented with a veggie lasanga with a mix of cheeses. As an alternative to bechamel sauce (made of flour, butter and milk ) I chose to smear dollops of Moon Rocket’s Ricotta on the sheets (satisfying). Moon Rocket’s ricotta bakes beautifully and adds body to Lasagna. I sourced the Moon Rocket cheese from Nature’s Soul (Delhi). Tossed with some fresh vegetables like zucchini, carrot, spinach and white onion and purée them to layer them between the lasagne sheets makes it wholesome. In my experiments with making lasagna with small batch artisinal Indian cheeses was fulfilling. I generously drizzled the mozzarella from d’lecta. Indian brand d’lecta does a delectable mozzarella.

This mozzarella will make your lasagna worth ploughing through. D’lecta cheese is available on a host of grocery delivery apps like bigbasket and Blinkit. My friend and chef extraordinaire Deepika Sarin Taparia @deeps.an.kai swears by the Mozarella of Mumbai based fromagerie The Spotted Cow. You can source the cheese from their individual e-shop or bigbasket. Welcome advice making lasagna is to heat it in the oven till it gets a golden sizzle. No matter what temperature you choose keep an eye on the dish. You may not want the top most layer of mozarella to get too brown . Spruce up a simple Greek salad with creamy and crumbly feta. For someone who likes mild cheese the feta by Mooz works wonderfully well.

D’lecta’s feta can be used for a slightly stronger flavour. Take your pick from what tickles your tastebuds. Both these cheeses are readily available on Big Basket and Blinkit. Whether they are to be diced, drizzled or dipped into there are bountiful Indian cheeses available. They are made not manufactured. When you’re experimenting next with a pizza or pasta incorporate These artisanal cheeses that lend cuisines that desired lusciousness. I borrow the words of Maroon 5 for my love for cheese (without meaning to sound cheesy) “I’ve had you so many times but somehow I want more” . Cheese will be loved.

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