India’s artisanal cheese industry is gaining global attention as traditional flavours and local ingredients begin to stand alongside some of the world’s best dairy products. The growing popularity of handmade and region-specific Indian cheese variety is helping small producers bring Indian varieties onto the international stage.
Indian cheese win four medals at global competition
At the Mundial do Queijo do Brasil 2026, a major international cheese competition held in Brazil, India won four medals in its very first participation. The country secured one Super Gold, two Gold, and one Silver medal, competing against entries from more than 30 countries. The top honour, Super Gold, went to a Brie-style cheese called Eleftheria Gulmarg. Other award-winning varieties included Yak Churpi from Ladakh, Brunost, a caramel-like cheese, and Kaali Miri, a pepper-flavoured cheese. Some of these cheeses are made using yak milk from the Himalayan region, highlighting how local ingredients and traditional techniques can match global quality standards. The success has brought international attention to India’s growing community of artisanal cheese makers and their innovative dairy products.
This achievement shows that Indian cheeses are gaining global recognition. Many of the winning products are handmade in small batches using local milk and traditional recipes. By winning medals at an international event, Indian producers have demonstrated that their cheeses can compete with established cheese-making countries such as France, Italy, and Switzerland.
The awards could also encourage more Indian dairy entrepreneurs and farmers to experiment with speciality cheeses. As global interest in unique flavours grows, India’s regional milk sources such as cow, goat, and yak milk may play a bigger role in the future of artisanal cheese production.
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