India marks a strong debut at Mundial do Queijo do Brasil 2026, winning four medals and showcasing the growing potential of Indian artisanal cheese industry on the global stage.
Indian artisanal cheeses have made a noteworthy debut on the global stage, securing four medals at the Mundial do Queijo do Brasil 2026, held in São Paulo, Brazil. Widely regarded as one of the most respected international platforms for cheese producers, the event featured entries from over 30 countries.
India’s performance was particularly significant as it marked the country’s first participation in the competition. Despite being a new entrant, India earned one Super Gold, two Golds, and one Silver across multiple categories.
Prime Minister Narendra Modi also acknowledged the achievement, noting India’s impressive debut and the global recognition earned by its artisanal cheese sector.
“Cheese from India makes its mark globally India made an impressive debut at the Mundial do Queijo do Brasil 2026, a vibrant international competition for cheese and dairy products. Four Indian products won medals, including one Super Gold, two Golds, and one Silver,” he wrote.
Award-Winning Indian Cheeses at Mundial do Queijo do Brasil 2026
Super Gold: Eleftheria Gulmarg (Brie-style)
The highest honour, Super Gold, was awarded to Eleftheria Gulmarg, a soft, creamy cheese inspired by French brie and made from cow’s milk. It is characterised by a rich yet balanced flavour profile, with buttery and mildly earthy notes. Judges recognised its refinement, consistency in ripening, and technical precision—an achievement of particular significance for an emerging artisanal cheese producer.
Gold: Yak Churpi-Soft (Nordic Farm, Ladakh)
This cheese, originating from Ladakh, is crafted from yak milk, a rare and traditional ingredient in Himalayan dairy culture. Unlike the region’s well-known hard churpi, this softer variant is tailored for gourmet consumption. It offers a dense yet yielding texture, accompanied by a rustic tang shaped by high-altitude production conditions. Its strong connection to local terroir distinguished it among global entries.
Gold: Eleftheria Brunost (Whey cheese)
An Indian interpretation of the Norwegian brunost, this whey-based cheese is produced by slowly simmering whey until it caramelises into a dense, fudge-like consistency. The resulting cheese is smooth and sliceable, with a naturally sweet profile reminiscent of caramel and butterscotch. Judges highlighted the technical complexity involved, particularly the precision required to achieve caramelisation without bitterness.
Silver: Eleftheria Kaali Miri (Belper Knolle-style)
Inspired by alpine cheese varieties, this semi-hard cheese is coated with black pepper (kaali miri). It features a firm, slightly crumbly texture and a creamy base flavour, enhanced by the sharp, aromatic spice of its pepper crust. Its balance of richness and seasoning earned praise for both creativity and execution.
India’s Broader Showcase
With over 2,700 cheeses from 30 countries and more than 350 judges, the 2026 edition of the competition was expansive in scale. Beyond the awards, India’s participation included curated tastings and discussions that highlighted the evolving landscape of artisanal cheesemaking in the country.
The Indian pavilion presented a diverse range of products, including 11 varieties of cheese such as churpi, along with Gir cow ghee, camel milk, saffron-infused camel milk, camel milk chocolate, and camel milk powder. Each offering was carefully introduced and sampled, drawing strong appreciation for its quality and distinctiveness. The pavilion attracted significant attention among the event’s more than 40,000 visitors.
Industry Perspectives and Challenges
Mausam Narang, founder of Eleftheria Cheese, described the recognition as both encouraging and humbling, noting that artisanal cheesemaking in India remains at a nascent stage with considerable scope for growth. Based in Mumbai, Narang has spent the past decade developing her creamery and has observed a steady rise in demand for locally produced cheeses.
She emphasised that India’s position as the world’s largest milk producer naturally supports the growth of cheesemaking, framing it as both a culinary and preservation practice.
Culinary professionals have also taken note. Dhruv Oberoi, often regarded as a connoisseur of cheese, has expressed strong appreciation for locally produced varieties such as Gulmarg, prioritising their use in his kitchen. Similarly, Nishant Choubey observed that Indian camembert-style cheeses now rival their French counterparts in quality while being approximately 20 per cent more affordable.
However, both chefs highlighted a persistent challenge: inconsistent supply and limited large-scale availability, which continues to constrain wider adoption in the hospitality sector.
About Mundial do Queijo do Brasil 2026
The Mundial do Queijo do Brasil 2026, also known as the 4th World Cheese Awards of Brazil, was held from April 16 to 19, 2026, at the Teatro B32 in São Paulo. Designed for both industry professionals and consumers, the event was curated by a team dedicated to promoting cheese culture and production.
The programme included participation from over 100 Brazilian producers, many of whom sold their cheeses directly, fostering closer engagement with visitors. The 2026 edition featured four major competitions: the 4th Cheese and Dairy Products Competition, the 3rd Best Cheesemaker of Brazil Competition, the 3rd Best Cheese Retailer of Brazil Competition, and the 3rd Best Fondue in Brazil Competition, each recognising excellence across different segments of the industry.
Have a news or topic to share with industry? Write to us editorial@pfionline.com
