The #GoCheeseTastingEvent in association with Femina, at The Blue Frog, was surely an afternoon to rejoice and remember.
I was super excited to meet my foodie friends, Mayuri, Priyadarshini and the masterchef Geetha Sridhar and a bunch of fellow bloggers, who were there sharing an equal amount of enthusiasm and where all arrived before time, waiting for the event to begin.
The event kicked off on a lighter note, with a comedy act by Angad Singh Ranyal, a well known Stand up comedian. Angad, made sure to regale the guests with his humorous dialogues and act about the new age generation.
The belly laugh, was followed by an insightful talk by the Chief Marketing Officer at Parag Milk Foods (Gowardhan), Mahesh Israni. He began by sharing a story on, how cheese was invented, where a set of travellers were travelling with milk and how that milk due to bacterial formation got converted into cheese. He also shared that there are over 2200 kind of cheese across the globe and we are yet to explore those. Also, sharing the potential for the growth of a market for cheese, he added, that the per capita consumption of cheese in India is 200 gms, per year, whereas in other countries like France, per capita consumption in an year is 25 kgs. Only, 9% of our population is exposed to cheese, there is still scope of introducing cheese to the other 91% of the population.To increase the usage of cheese, we need to start using it, at our homes first and then think of consuming it, with outside food.
The last talk was by Chef Ranveer Brar on pairing the right wine with various kind of cheese. As the chef started talking about the varieties of cheese and his role at #GoCheese as a brand ambassador, the audience were served, the cheese platter along with a Red &White Wine. The platter consisted of 4 kind of flavoured #GoCheese, the Gouda Cheese, Mozarella Cheese and few more condiments.
Ranveer not only talked about the kind of cheese to go with the kind of wine but giving little tips on how to consume cheese in several ways during all courses of a meal from starters till the desserts.
One tip that I really liked and will surely try is to marinate the cheese cubes in Darjeeling tea concentrate and serve as a snack. Another point that he mentioned was to mix the kind of cheese, which I always do and found worth mentioning.
After a hearty cheese tasting, along with wine, the snack platter was served with dishes made out of cheese, eg. Quesadillas, Rice balls, Fried Mozarella cheese, tacos and an open cheese sandwich. As soon as we finished the snacks, we were served a dessert platter, which consisted of a fruit tart and a mousse.
The stage was left open for the audience to ask questions and interact with the chef. The question answer session was followed by a #selfie session with the chef.
Here is another tip to use cheese in your homes- To break the monotony of daily stuffed paranthas, try mixing some #GoCheese cheddar with the filling and see your family drooling over it.
Last but not the least, we were given a wine and cheese hamper to take home, out of which, I have started experimenting on new dishes, one by one :)
I was super excited to meet my foodie friends, Mayuri, Priyadarshini and the masterchef Geetha Sridhar and a bunch of fellow bloggers, who were there sharing an equal amount of enthusiasm and where all arrived before time, waiting for the event to begin.
The event kicked off on a lighter note, with a comedy act by Angad Singh Ranyal, a well known Stand up comedian. Angad, made sure to regale the guests with his humorous dialogues and act about the new age generation.
The belly laugh, was followed by an insightful talk by the Chief Marketing Officer at Parag Milk Foods (Gowardhan), Mahesh Israni. He began by sharing a story on, how cheese was invented, where a set of travellers were travelling with milk and how that milk due to bacterial formation got converted into cheese. He also shared that there are over 2200 kind of cheese across the globe and we are yet to explore those. Also, sharing the potential for the growth of a market for cheese, he added, that the per capita consumption of cheese in India is 200 gms, per year, whereas in other countries like France, per capita consumption in an year is 25 kgs. Only, 9% of our population is exposed to cheese, there is still scope of introducing cheese to the other 91% of the population.To increase the usage of cheese, we need to start using it, at our homes first and then think of consuming it, with outside food.
The last talk was by Chef Ranveer Brar on pairing the right wine with various kind of cheese. As the chef started talking about the varieties of cheese and his role at #GoCheese as a brand ambassador, the audience were served, the cheese platter along with a Red &White Wine. The platter consisted of 4 kind of flavoured #GoCheese, the Gouda Cheese, Mozarella Cheese and few more condiments.
One tip that I really liked and will surely try is to marinate the cheese cubes in Darjeeling tea concentrate and serve as a snack. Another point that he mentioned was to mix the kind of cheese, which I always do and found worth mentioning.
After a hearty cheese tasting, along with wine, the snack platter was served with dishes made out of cheese, eg. Quesadillas, Rice balls, Fried Mozarella cheese, tacos and an open cheese sandwich. As soon as we finished the snacks, we were served a dessert platter, which consisted of a fruit tart and a mousse.
The stage was left open for the audience to ask questions and interact with the chef. The question answer session was followed by a #selfie session with the chef.
Here is another tip to use cheese in your homes- To break the monotony of daily stuffed paranthas, try mixing some #GoCheese cheddar with the filling and see your family drooling over it.
Last but not the least, we were given a wine and cheese hamper to take home, out of which, I have started experimenting on new dishes, one by one :)
