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Daily Fresh Production • Traditional Gujarati Recipes • Premium Quality Est. 1985
🏺 Traditional Methods

Traditional Cheese Making Process - 6 Step Gujarati Methods

Experience the art of traditional cheese making as practiced in Gujarat for generations. Master cheesemaker Arvind Patel combines time-honored techniques with modern quality standards to create exceptional artisanal cheeses in our Anand workshop.

6-8 Hour Process
🌡️ Temperature Controlled
👨‍🍳 Hand-Crafted Daily
Traditional cheese making process at VillageCheese workshop showing step-by-step production using traditional Gujarati methods

Sourced from trusted local dairy farms within 15km of Anand

Premium Local Ingredients

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Fresh Buffalo Milk

Collected daily from local farms at 6 AM. Rich in fat content (6-7%) and protein, perfect for making premium paneer and aged cheeses.

Fat Content: 6-7%
Collection Time: 6:00 AM Daily
Source: 15 Local Farms
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Natural Rennet

Traditional animal rennet sourced from local sources. Provides authentic flavor and proper curdling for traditional cheese varieties.

Type: Animal Rennet
Strength: 1:10,000
Usage: 2-3 Drops/Liter
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Himalayan Salt

Pure Himalayan rock salt for seasoning. Adds depth of flavor and acts as a natural preservative while maintaining authentic taste.

Source: Himalayan
Usage: 1.5-2% by Weight
Purpose: Flavor & Preservation
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Local Spices

Traditional Gujarati spice blends including cumin, coriander, turmeric, and red chili. Each spice is carefully selected for authentic flavor profiles.

Main Spices: Cumin, Coriander
Heat Level: Medium
Source: Local Markets

Traditional Equipment & Tools

Handcrafted tools passed down through generations

Traditional cheese making equipment and tools used in VillageCheese artisan workshop including wooden presses and clay pots

Wooden Cheese Press

Hand-carved wooden press used for 40 years. Made from local teak wood, it provides consistent pressure for perfect cheese formation. Each wheel is pressed for 24 hours under carefully controlled conditions.

Specifications

  • Material: Local Teak Wood
  • Pressure: 15-20 kg per wheel
  • Pressing Time: 24 hours
  • Capacity: 4 wheels simultaneously

Maintenance

  • Daily cleaning with hot water
  • Weekly oil treatment
  • Monthly deep sanitization
  • Annual wood treatment
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Clay Pots

Traditional earthenware for curdling milk at optimal temperature

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Temperature Gauges

Precision thermometers for maintaining exact temperatures

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Curd Cutters

Stainless steel tools for precise curd cutting

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Muslin Cloths

Natural cotton cloths for draining and wrapping

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Weighing Scales

Digital scales for precise ingredient measurements

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Aging Chambers

Temperature and humidity controlled storage

From fresh milk to finished cheese in 6 detailed steps

Step-by-Step Process

1

Milk Collection & Quality Check

Fresh milk collected at 6 AM from local farms. Temperature, fat content, and pH levels are tested immediately. Only milk meeting our strict quality standards proceeds to production.

⏰ 6:00 AM Duration: 30 minutes 🌡️ Temperature: 4°C
2

Heating & Pasteurization

Milk is slowly heated to 72°C for 15 seconds in our pasteurization unit, then cooled to 32°C. This ensures safety while preserving the natural enzymes needed for cheese making.

⏰ 6:30 AM Duration: 45 minutes 🌡️ Temperature: 32°C
3

Curdling Process

Natural rennet is added at 2-3 drops per liter. Milk is stirred gently and left undisturbed for 45 minutes. The curd formation is monitored closely for optimal texture.

⏰ 7:15 AM Duration: 45 minutes 🌡️ Temperature: 32°C
4

Curd Cutting & Draining

Curd is cut into 1cm cubes using traditional curd cutters. Whey is drained slowly while maintaining gentle stirring. This process determines the final texture of the cheese.

⏰ 8:00 AM Duration: 60 minutes 🌡️ Temperature: 32°C
5

Pressing & Molding

Curd is placed in muslin cloth and pressed in wooden molds under 15-20kg pressure. Fresh cheeses are pressed for 2 hours, aged varieties for 24 hours.

⏰ 9:00 AM Duration: 2-24 hours 🌡️ Temperature: 18°C
6

Aging & Quality Control

Fresh cheeses are packaged immediately. Aged varieties are stored in controlled conditions (12°C, 85% humidity) for 3-6 months with regular quality monitoring.

⏰ 11:00 AM Duration: 3-6 months 🌡️ Temperature: 12°C

Our workshop maintains the highest food safety and quality certifications.

Rigorous testing ensures consistent quality in every batch

Daily Testing

Every batch undergoes comprehensive testing for pH levels, moisture content, fat percentage, and microbial safety. Results are recorded for quality tracking.

  • pH Level: 6.2-6.5
  • Moisture Content: 45-55%
  • Fat Content: 20-25%
  • Microbial Count: <100 CFU/g

Batch Documentation

Complete traceability from farm to finished product. Each batch is numbered and tracked through production, storage, and delivery.

  • Batch Numbering System
  • Farm Source Documentation
  • Production Date & Time
  • Quality Test Results

Certification Compliance

Regular inspections ensure compliance with FSSAI standards. Our workshop maintains the highest food safety and quality certifications.

  • FSSAI License: 344565487648IN
  • Monthly Health Inspections
  • Annual Certification Renewal
  • Third-Party Quality Audits
Quality control testing and laboratory analysis of cheese products at VillageCheese workshop ensuring safety standards

Meet Master Cheesemaker Arvind Patel

40 years of traditional cheese making expertise

Master cheesemaker Arvind Patel with forty years experience working at VillageCheese traditional artisan workshop in Anand Gujarat
Master Artisan

Arvind Patel

Master Cheesemaker & Workshop Owner

Starting his journey in 1985 with just 50 liters of milk daily, Arvind Patel has built VillageCheese into Gujarat's most respected artisanal cheese workshop. His expertise spans traditional Gujarati methods, modern quality standards, and innovative flavor combinations.

Arvind personally oversees every batch, ensuring that each wheel meets his exacting standards. His commitment to quality has earned recognition from local dairy cooperatives and restaurants across Gujarat.

40 Years Experience
500 Liters Daily
15 Local Farms
1000+ Satisfied Customers
"Cheese making is not just a craft, it's a passion that connects us to our heritage. Every wheel tells a story of tradition, quality, and the love we put into our work."
— Arvind Patel, Master Cheesemaker

Ready to Experience Traditional Cheese Making?

Visit our workshop in Anand and witness the art of artisan cheese making

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See traditional methods in action

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Meet Master Arvind Patel

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Taste fresh daily production