I found this lovely shop in Defence Colony market the day before yesterday, called ‘The Taste’. Around since 1938, they have a very large selection of cheese (packaged and from the wheel), processed meats, specific cuts (e.g. chops), other fairly difficult to find ingredients (e.g. Flying Fish Roe) as well as a cold counter for Indian ready to cook meats (Chicken Malai Tikka for instance) and a butchery where you’ll get mutton and chicken. This is apart from the thousands of other items you’ll find. I think we have a winner here, which falls in between the likes of INA Market and Godrej Nature’s Basket.
Among other stuff, I picked up a pack of Flanders Goat Cheese (175) which looked quite interesting; the first time I was seeing an Indian goat cheese product. A pack of Flanders Sour Cream accompanied it into my shopping basket, which I haven’t tried yet; waiting to go shopping for some nice, big potatoes.
The cheese was disappointing at first; only mildly reminiscent of the unique flavors that inhabit the real stuff, even discounting the fact that this was fresh and not aged cheese. Which reminds me, this stuff only has a 2 month odd shelf life; so if you’re buying it, make sure you check the expiry date. Mildly creamy, very slightly crumbly when cold and a lot like chilled ricotta in texture, Flanders Goat Cheese is easy to shape, is mildly salty and as long as you don’t announce it as Goat Cheese, it can be a fun to use surprise ingredient.
I plan to slather it on crackers with some berry preserve, mix it with sour cream and use it as a dip, chill and crumble over salads, serve it with mildly seasoned pork chops and so on. You could even mix it with crumbled paneer and the usual flavoring for extra smooth paneer parathas. Since it’s easily shaped, you can dust off those little moulds and go to town decorating platters for your next dinner party.
Conclusion: I won’t be buying this again if I need goat cheese. I may however, pick it up as a creamy, salty, mildly cheesy ingredient to plug into whatever I’m cooking.
Very useful information. I would have liked to see a pic or too of the cheese especially to gauge how well it can be moulded. Thanks for the tips on how to use it innovatively.
Too late for that.
If in a mould, you’ll need to grease the mold a bit. Otherwise, chilled a bit, it can easily be shaped with a butter knife or similar.
Hey,
I am also on a quest for good cheese ad thinking maybe best option is to make my own. Do you know of any cheese courses in Northern India, the only one I have found so far is in Kerala,
Thanks
Kirkin
@Kirkin: I’m afraid I haven’t heard of any cheese making courses in this part of the country.
thanks anyway, ill keep searching
I am wanting to make my own cheese as well, but I can’t seem to find a supplier of vegetarian rennet in Delhi. Does anyone have any information on this? thanks!
Mine is brought in from abroad by helpful friends. Let me know too please.
I had picked up their goat cheese sometime in the winter. Mildly disappointed is a very polite review. But I have tried their Qwar, sour cream cheese, and mascarpone in various recipes, and would happily recommended those.