Made In India, Another Success Story

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A wheel of hard, aged cheese. Aarthi Gunnupuri

Since our setting up shop in India in 2010 we have seen many improvements all around us, all much more important than cheese. But, finally, even the cheese is making life here better. Thanks as always to the folks at the salt, from National Public Radio (USA):

These Monks Have A Calling: Making Fresh Italian Cheese — In India

AARTHI GUNNUPURI

In a monastery tucked away in a quiet back lane of Bangalore, India, Benedictine monks of the Vallombrosian Order are using their European connections to meet rising demand for fresh, Italian-style cheese in this South Asian country.

As Western lifestyle and cuisine gain popularity in India, there is a growing legion of cheese lovers. Most cheese, however, is imported and expensive, as well as adding to the cost of international cuisine at local restaurants. For more than a decade now, the Vallombrosians, who originated in Vallombrosa, a picturesque small Italian town not far from Florence, have been meeting this demand by producing a small but steady supply of Italian cheese.

“We have to spend time in contemplation, but we also have to work to sustain our activities and community living. Ora et Labora [pray and work], as per Saint Benedict’s rule,” explains Father Michael, who, at 15, was among the first Indians to join the order in 1988. As an early Vallombrosian monk in India, it fell upon Father Michael to find viable, income-generating work options…

Read the whole story here.

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