Some “Mozzarella di Bufala” produced in Bangalore by Benedictine monks!?
This post is also available in: French
As you may know it, one of the main concern for French expats is…. missing their cheese! So you’ll understand that we found out thanks to the local Time Out magazine that some Indian Benedictine monks were producing locally several Italian cheese, we couldn’t contain our excitement. So it didn’t take us long to pay them a visit and do a reality check about this nice story.
So all of this is TRUE! monks from this community are really producing Italian cheese, mozzarella, ricotta, parmesan since one of them stayed for several years in an Italian monastery, named Vallombrosa. They’ve even built a small business out of this as they deliver some of the best restaurants in Bangalore and even have to work day and night sometimes to meet the demand. These monks are actually students from the nearby theology school (in KR Puram) which is training them to become priests. Some of them are leaving for Europe to do their job as there are less and less priests on the old continent. We kind of outsourced our priests too!
But let’s come back to the cheese. Everything is really produced locally from buffalo milk like in Italy. It’s even said that Buffalo used in Italy originated from Asia. Mozarella is delicious, as good as the one we knew in France. Concerning the ricotta, it’s not bad but not crazy. The Parmesan isn’t dried enough though.
Eventually, we’ll remark that even if Benedictine, these monks aren’t crazy about this kind of work as they’ve hired “helpers” to make the cheese (guys we see in those pics)!
Here is the monastery address:”Gualbert Bhavan (Vallombrosa Cheese), Sacred Heart Road, TC Palya, KR Puram, Bangalore (Tel :09845449064,099649 58572)” et son emplacement sur Google Map :
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