Konark – French ‘Tomme’ Style Cheese
Our rustic, natural rind Konark Cheese has a beautiful earthy, savory flavour profile with a refreshing lemony finish. This cheese is a fantastic Melter and is perfect for your grilled cheese sandwiches and sourdough toasts. Winner of World Cheese Awards (Gold), 2023 – Norway
The images displayed are for illustrative purposes only and may not precisely represent the product due to its artisanal nature.
₹500.00
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Key Facts
Key Facts
| Weight | 230-250 g |
|---|---|
| Milk Type | |
| Vegetarian | |
| Pasteurized | |
| Country | |
| Flavour | |
| Texture | |
| Type of Cheese | |
| Shelf Life | |
| Average Age | |
| Storage and Serving |
Once opened store in an airtight container in the refrigerator. |
Pairing Suggestions
Pairs wonderfully with fruit preserves, charcuterie, and crusty bread. Additionally, its melting capability makes it an excellent choice for fondue, gratins, grilled cheese sandwiches, or simply drizzling over potatoes.
Nutrition
Nutritional Info (per 100g): Energy - 400.6 | Fat - 32.53 | Carbohydrate - 4.54 | Protein - 12.89
Ingredients: Pasteurized Cow’s Milk, Vegetarian Coagulant, Starter Culture, Salt
Know More
Our Konark cheese won a Gold at the prestigious World Cheese Awards (WCA) in 2023 held in Norway. Shaped like an Indian Chariot wheel, ‘Konark’ is a one-of-its-kind cheese, skilfully handcrafted by our cheesemakers by drawing inspiration from the French ‘Tomme’ cheese style.
Aged for 2 months, Konark has a gorgeous natural, rustic rind reminiscent of this style of cheese. It encases a smooth, pale ivory interior, providing a supple yet slightly firm texture for a lovely mouthfeel.
It boasts earthy, nutty, herbaceous notes beautifully complemented by a refreshing tangy finish.
Konark pairs wonderfully with fruit preserves, charcuterie, and crusty bread. Its melting capability makes it an excellent choice for fondue, gratins, and grilled cheese sandwiches.
Furthermore, it is a fantastic addition to cheese platters and pairs elegantly with a crisp white wine.
