Saying cheese to French curated artisan varieties

HYDERABAD: On Saturday, Alliance Française in Banjara Hills wasn’t just about language classes and cultural exhibitions—it was about cheese.

Frenchman Valentin Melchior and his wife Aparajeeta Dhuria shared their curated selection of artisan cheeses, bringing a taste of France to Hyderabad.

For the couple, cheese-making is more than a business; it’s a craft rooted in passion and curiosity. "Cheese is an art for me," Melchior explained. "It’s not just about taste; it’s about texture, colour, and that ecstatic feeling you get when everything is just right."

Sharing their story, Dhuria noted how cheese-making began in their own kitchen and evolved into something larger. "During Covid, people wanted to explore and try new things. We started by experimenting at home, making wine and cheese with whatever we could find," she said.

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

Not surprisingly, this dedication to quality was evident in every cheese on the platter.

The event saw a diverse crowd, from French nationals eager for a taste of home to locals curious about French flavours. The feedback was encouraging, with even first-time blue cheese tasters expressing interest.

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

Some cheeses were gentle and creamy. Others were bold and earthy. The cheese was paired with sourdough bread, crisp crackers, and apple juice in place of wine.

The line-up offered something for every palate. 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 wash the rind in brine, sometimes even beer or wine, to give it that extra kick,” Melchior explained. He named it "Monk" as a nod to these monastery cheeses. "Someday, I’d love to try washing it in rum for a new twist."

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

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

"There’s a shift happening. People want real food, organic options, and flavours they haven’t tried before," she noted.

She explained that many customers ask for pairing suggestions, keen to incorporate cheese into their daily lives.

"It shows that people are ready for new things. They just need a little guidance on how to use it," she said.

Melchior and Aparajeeta’s approach goes beyond traditional French cheese-making. They cater to the Indian market, with some cheeses designed to blend familiar Indian flavours with classic French techniques.

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

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

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