Broadcast live on 27/01/22
Namrata was tasting cheese made with cow’s, goats, camel (yes!) and buffalo milk also cheeses wrapped and infused with local ingredients.
These cheeses are not yet available in the UK (this may be the beginning) however, why not taste along with your local goats, cows and buffalo milk cheeses.
Three useful tools from the Academy Of Cheese to help you taste cheese like a pro.
Namrata has a background in business consulting, specializing in international trade & investment. She travels to learn various traditional forms of cheesemaking and comes back to her Cheese studio to adapt it to local resources. She has spent time in the 100 years old highly awarded Westcombe Dairy, Somerset to learn traditional Cheddar making.
She is a student of David Asher, a well respected name in the field of Natural Cheesemaking and completed a cheesemaking course at The New American School of Farmstead, Vermont. More recently she completed Artisan Cheese & Sensory Fundamentals Professional Certificate from University of Vermont.