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.

Sourced from trusted local dairy farms within 15km of Anand
Premium Local Ingredients
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.
Natural Rennet
Traditional animal rennet sourced from local sources. Provides authentic flavor and proper curdling for traditional cheese varieties.
Himalayan Salt
Pure Himalayan rock salt for seasoning. Adds depth of flavor and acts as a natural preservative while maintaining authentic taste.
Local Spices
Traditional Gujarati spice blends including cumin, coriander, turmeric, and red chili. Each spice is carefully selected for authentic flavor profiles.
Traditional Equipment & Tools
Handcrafted tools passed down through generations

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
Clay Pots
Traditional earthenware for curdling milk at optimal temperature
Temperature Gauges
Precision thermometers for maintaining exact temperatures
Curd Cutters
Stainless steel tools for precise curd cutting
Muslin Cloths
Natural cotton cloths for draining and wrapping
Weighing Scales
Digital scales for precise ingredient measurements
Aging Chambers
Temperature and humidity controlled storage
From fresh milk to finished cheese in 6 detailed steps
Step-by-Step Process
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.
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.
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.
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.
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.
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.
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

Meet Master Cheesemaker Arvind Patel
40 years of traditional cheese making expertise

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.
"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
See traditional methods in action
Meet Master Arvind Patel
Taste fresh daily production