Millie's Vegan Cheese
The HinduIn June, when British celebrity chef Marco Pierre White visited Bengaluru, he tasted a vegan cheese made of cashew and tofu, and declared it “the best in India.” He had tried Millie Mitra’s burnt garlic and sun-dried tomato hard cheese. Crowd favourites Among her soft cheeses, the herbed spread and burnt chilli garlic are the best-sellers, while in the hard cheeses, varieties like sun-dried tomatoes and jalapeños sell out fast. What they say Plant-based chef Jinal Rathod, who uses Mitra’s cheese in her pastas, pizzas, and even s, says, “I once ate a whole chilli garlic wheel by myself, in one day!” Even though there are a few vegan options in India, they are nothing compared to Mitra’s sans preservatives alternative, says Mumbai-based Rathod. “Millie’s handmade cheeses are a conscious choice, with its organic ingredients and artisanal sensibilities,” she says.
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