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The craft

From milk to wheel.

Six stages, none of which can be hurried without the cheese telling on you.

A cheesemaker's hands lifting fresh curd from a steel vat

  1. Milk

    It starts and ends with what the milk already is.

  2. Culture

    Live cultures go in warm. Time does the rest.

  3. Curd

    Cut, stirred, drained — by feel, not by clock.

  4. Press

    Weight, patience, and a turn every few hours.

  5. Age

    Brushed and turned on wood until the rind sets.

  6. Ready

    We cut one. If it isn't right, it waits.

The cellar decides when it’s finished.

In our Nashik cellar, precise humidity, temperature, and patient daily care dictate when a wheel is ready. Every wheel matures gracefully on natural wooden boards, turned and brushed by hand until the rind sets. We never rush maturity—a wheel is cut only when it reaches peak flavor.

See what’s ready
Cheese“O” small-batch creamery studio in Nashik with handcrafted cheese wheels
Cheese“O” Cellar Studio • Nashik, MH