Saying cheese to French-curated artisanal varieties

HYDERABAD: The Alliance Française held in Banjara Hills on Saturday wasn’t just about language lessons and cultural exhibitions; It was about cheese.

Frenchman Valentin Melchior and his wife Aparajeeta Dhuria brought the taste of France to Hyderabad by sharing their carefully prepared range of artisanal cheeses.

For the couple, cheesemaking is more than just a job; It is a craft based on passion and curiosity. “Cheese is an art to me,” explained Melchior. “It’s not just about taste; it’s about texture, color and that euphoric feeling you get when everything goes right.”

Sharing their story, Dhuria noted how cheese making started in their own kitchen and evolved into something bigger. “During Covid, people wanted to explore and try new things. We started by experimenting at home, making wine and cheese with everything we could find,” he said.

“Cheese making wasn’t as simple as we thought. It’s not just any milk; it’s about quality, raw and pure milk, which we eventually found on a farm on the Tamil Nadu border.”

It’s no surprise that this commitment to quality is evident in every cheese on the plate.

The event attracted a diverse crowd, from French nationals looking for a taste of home to locals curious about French delicacies. The feedback was encouraging; Even those tasting blue cheese for the first time showed interest.

One attendee described it as “an explosion of textures and flavours.”

Some cheeses were soft and creamy. Others were bold and worldly. Instead of wine, the cheese was paired with sourdough bread, crunchy crackers, and apple juice.

The lineup offered something to suit every palate. The Cambrie, a creamy blend of Camembert and Brie, provided a smooth start, while the bold “Monk cheese” with its washed rind was an experience in itself.

“The monks would add an extra kick by bathing the shell in brine, sometimes even in beer or wine,” Melchior explained. He named it “Monk” as a reference to these monastery cheeses. “One day, I’d like to try it. I’m bathing it in rum for a new twist.”

Thomas Chaumont, representing the French institute in India, talked about how the event captured a real part of French culture. “Cheese is part of who we are. We don’t just eat it; “We spend time with him,” he shared.

For Dhuria, the changing food culture in India was a pleasant surprise.

“There’s a shift happening. People want real food, organic options and flavors they haven’t tried before,” he said.

He explained that many customers who want to incorporate cheese into their daily lives ask for pairing suggestions.

“This shows that people are ready for new things. They just need some guidance on how to use it,” he said.

Melchior and Aparajeeta’s approach goes beyond traditional French cheesemaking. They cater to the Indian market with some cheeses designed to blend familiar Indian flavors with classic French techniques.

“We have a cheese inspired by Boursin but with Indian herbs and spices. It has been a hit in Bangalore and bridges the gap between French and Indian tastes beautifully,” said Dhuria.

For the people there, it wasn’t just about cheese. It was about connecting with a culture that sees food as something to be shared, explored and enjoyed together.

Melchior summarized: “Each cheese has a different personality, a unique soul. And we’re excited to see that here in India, people are starting to appreciate it.”