CHEESE & Co
"ONCE UPON A TIME"
Years ago, a French family decided to set sail for India in search of a new venture. They fell in love with Pondicherry for its unique mix of Tamoul and French charm, and decided to make it their home. A while after, they decided to build MANGO HILL, a hotel and restaurant nestled in the countryside between Auroville and Pondicherry.
Cheese, bread and wine are a large part of French culture, and not widely produced in India. They then opted to make their own products, and MANGO HILL Cheese was born.
Every morning and evening, fresh milk is delivered to our dairy by local farmers, and tested for quality.
Every cheese of our production is unique and 100% natural, using only what nature graciously provides. Indeed, appearance and taste may vary slightly.
But what will never change in our love for cheese!
We are proud and enthusiastic to be the first French hotel and restaurant to manufacture such products on premises.
OUR VARIETIES OF CHEESES
Natural cheeses made in India with French know-how.
Cow milk from Auroville
Ferments from France
Packaging: whole round shape or vacuum packs of 200grs.
MANGO HILL Blue is nothing like the cheeses marbled with blue, often made from ewe's milk, that we associate with southwest France and Italy. We called it "blue" because of the characteristic blue-grey mould that develops on the crust, reminiscent of that found on a traditional French Sainte Maure (a goat cheese). This Blue is a cow's milk cheese with a rich, pungent flavour and a delightfully creamy texture.
Like the celebrated gangster after whom it is named, the MANGO HILL Borsalino has character and class. It's a soft cheese inspired by the traditional French boursin, most frequently spread on toast or a crunchy baguette. Our Borsalino is flavoured with garlic and herbs.
Cheddar is the most widely purchased and eaten cheese in the world, and perhaps the most diverse. Originally made in England, it is now familiar to cheese-lovers everywhere, ranging in colour from white to pale yellow and often with a characteristic, slightly crumbly texture. MANGO HILL Cheddar is a natural hard cheese whose slightly woody flavour becomes a bit sharper as it matures.
This mellow-flavoured cooked and pressed cheese is made with a ferment imported from Switzerland. Though a favourite in cooking, melted, grated or thinly sliced, it is also a hit when served with green salad or fruit. MANGO HILL Farmer is traditionally made, and not pasteurized.
Made with a ferment from its native Wisconsin, MANGO HILL Colby is a traditional washed-curd cheese, block shaped and free of rind. It is soft and springy in texture, sweet and mild in flavour. Like its cheddar cousins, it is excellent with bread, green salad or fruit.
This familiar feature of Greek cooking was originally made with either ewe's or goat's milk but, like all our cheeses, MANGO HILL Feta is made with cow's milk. It is solid but crumbly in texture, with some fissures, and distinguished by a milky fresh acidity. Like its Greek cousin, our Feta is particularly appreciated in salads and stuffed vegetables and extremely fresh-tasting as a snack at cocktail time.
GOUDA and CUMIN GOUDA
As you would expect, the ferment for MANGO HILL Gouda is imported from Holland. This is a pressed cheese characterized by a very smooth, yellow texture. Like its ancestor, ours is a traditional semi-hard cheese with a soft, fruity flavour. At MANGO HILL, we produce both a classic Gouda and a Cumin Gouda, speckled with the slightly crunchy, aromatic seeds we often associate with Dutch and German cuisine.
The richest of MANGO HILL cheeses in terms of fat content, Mozzarella needs no introduction. Produced with a ferment from its native Italy, it is smooth and elastic in texture and very slightly acidic on the palate. Made at MANGO HILL with cow's milk instead of the traditional buffalo milk, it is frequently invited to the gourmet's table in the company of fresh tomatoes and aromatic basil.
TTraditionally made in the city of Parma, Parmesan is the king of italian cheeses. Made from skimmed milk, this cheese needs at least 8 months of maturation.In its native country, it is commonly associated with the adjective "grana" due to its hard and granulat texture. It has a sharp fruity and nutty taste with a strong savory flavor. Slivers and chunks of the hardest parts of the crust are commonly gated over pastas, stirred into soups and risottos.