In a monastery tucked away in a quiet back lane of Bangalore, India, Benedictine monks of the Vallombrosian Order are using their European connections to meet rising demand for fresh, Italian-style cheese in this South Asian country.
As Western lifestyle and cuisine gain popularity in India, there is a growing legion of cheese lovers. Most cheese, however, is imported and expensive, as well as adding to the cost of international cuisine at local restaurants. For more than a decade now, the Vallombrosians, who originated in Vallombrosa, a picturesque small Italian town not far from Florence, have been meeting this demand by producing a small but steady supply of Italian cheese.
Read Full Article »