Curing Mountain Cheddar in Natural High-Altitude Cellars

Deep within the misty valleys of Kurseong, our family has slow-cured artisan cheese blocks in traditional high-altitude cellars since 1950.

1. The Raw Meadow Advantage

The secret to rich cheese is raw milk sourced from grass-fed cows residing in high-altitude mountain meadows. Their organic diet gives our cheese its rich, cream-yellow hue.

2. The Cold Rock Ageing

We mature our large cheddar blocks inside natural stone lockers. The constant, natural humidity and cold temperatures of 12°C allow the cheese to dry-cure slowly, forming beautiful salt crystals and deep, sharp aromas.

3. Ideal Pairings

Enjoy our aged cheddar sliced thin on warm crackers, paired with wild mountain wildflower honey or Seville orange preserves.