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La Ferme Cheese is a small scale enterprise, a country farm
started in 1988 to experiment in the development of a line of dairy
products that would answer the needs and tastes of Aurovilians. Its
staff consists of Indian and Western people collaborating in the spirit
of Auroville's ideals. Modern as well as traditional techniques and
methods have been brought in and adapted to the peculiar conditions of
this south Indian environment and culture.
Productive
Currently the unit employs eighteen workers and
processes daily an average of 600 to 800 litres of milk, producing
roughly 100 kg a day of a variety of fresh and seasoned cheeses, as well
as yoghurt, ice cream, packaged milk, etc. The bulk of the production is
sold in Auroville itself, at the 'Pour Tous' stall, but there are also
some sales outlets in Pondicherry, Chennai and elsewherein south India.
These latter are supplied by courier service.
Organic
The milk comes from farms in Auroville - including
La Ferme's own dairy -and from farmers in the surrounding villages. All
cheeses contain only 100% natural whole cow milk, salt, vegetarian
enzymes and fermenting cultures. It is genuine traditional cheese, a
refined gourmet product, not processed and mixed with preservatives,
artificial flavours, colours or emulsifiers, as in the cheaper mass
produced varieties. Furthermore, our pasteurisation and cooking
processes are done with alternative bio-gas energy and our stand-by
generator is run on non-polluting bio-diesel oil as an answer to
Auroville's ecological concerns for the environment.
Varieties of cheese
Fresh cheeses
Fresh cheeses are made only upon order and need 24
to 48 hours of processing to be then immediately marketed. They have a
somehow short shelf life of one to two weeks and can stand a maximum of
36 hours transportation period in the cooler season. Shipment of these
cheeses in the hot season is not advisable although it has been done
successfully in the past but at the risk of the customer.
Mozzarella
Italian variety very mild tasting, fresh white
cheese especially for melting on pizzas and other cheese covered dishes
or salads.
Feta
Greek variety of white fresh salty/sour cheese,
specially for mixing in raw salad or cooked in salty pastry and
vegetable dishes.
Philadelphia Herbs & Spices
Spread cheese with garlic and herbs.
Ricotta cream cheese
Fresh full cream cheese, excellent sweetened,
ideal for baking recipes, spread preparations and as thickener in
sauces.
Seasoned cheeses
La Ferme's seasons cheeses are all of the Cheddar
family type.
Although each of these cheeses have their specific taste and
characteristics which are unlike any other cheese in the world, we have
tried to indicate the closest similar type of well known cheeses for the
customer's reference.
Lofabu is a 2 to 3 months old cheese with a
mild nutty flavor that pleases most palates, children or connoisseurs,
Indians or Westerners all love this cheese that can be used for a wide
range of purposes like melting on pizzas or oven baked dishes,
cocktails, snacks, salads, salty pastry, sandwiches, cheese platter,
melting on dishes, etc... (Could be compared to soft/creamy Dutch cheese
like Edammer or raclette cheese.)
Cheddar is a 3 months old cheese with a
firm texture and a more pronounced taste ideal for cheese platter,
salads, cocktail, snacks.
Jeera cheese is a lofabu seasoned with
cumin seeds and is a delicious appetiser. Best for cocktails, cheese
platter, melting on dishes.
Swissly is a 2 months old cheese with the
characteristic strong flavor of raw milk cheeses and is suitable for
about the same purposes as the Lofabu. (Could be compared to Tilsit or a
sharp Pyrenees.)
Auroblochon is a 12 months old plasticoated
cheese with a very strong and piquant taste that will be enjoyed only by
people who like this kind of cheese. The plasticoat film has to be
peeled off before eating. Best for cheese platter, melting on dishes.
(Could be compared to a soft/creamy young Parmesan/Grana type.)
If ever you're in Auroville, come and sample! (If
you wish to come by and visit us, kindly call beforehand. Guided visits
are possible in the afternoons only.)
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