A food trail and artisan cheese workshop was organised by IFEA and MTAC Culinary Institute for culinary students. The students were taken by bus to Panchal Dairy at Sayla. Panchal Dairy is one of the few makers of goat cheese in India and the only sheep cheese-making facility in the country. The dairy is run by Arpanbhai Hajabhai Kalotra and Bhimsinhbhai Verasibhai Ghanghal, locals of Sayla with the support of Sahjeevan (an NGO working for pastoralist livelihoods) and Chennai-based Kase Cheese.
Fresh goat milk is obtained from the Rabaris and other pastoralists for making cheeses like Tomme, Chevron, Goat Cheddar, etc. They also make Pecorino Fresco, young sheep milk cheese, aged between 30-40 days which is nutty, salty and chewy.
Namrata Sundaresan , Cheese Maker, Trainer and Co-Founder Käse Cheese, introduced the students to the techniques of artisan cheese making at the dairy.
The students enjoyed a traditional lunch at Bell Guest House, a heritage homestay at Sayla.
