Collection: La Ferme

La Ferme Cheese, located in Auroville in the countryside near Pondicherry, Tamil Nadu, started in 1988 to develop several types of artisanal cheeses. This means a small-scale production and no mechanization, allowing us to stay closely in contact with our customers and to respond to their feedback. We source our milk from domestic cows and small local farms to guarantee a better milk quality - no milk is sourced from intensive farming.

One of our strategies is to specialize in varieties like Gorgonzola, Parmesan and a French type Goat Cheese next to more common cheeses like Mozzarella, Cheddar, young and aged Gouda, Ricotta and Feta. Traditional methods were adapted to the conditions of the South Indian climate, taking into account strict hygienic standards. Taking care of the environment is also part of our aim. Biogas production, research on bio-mass based energy and a wastewater treatment/recycling plant have been put in place. The electricity to run the company is wheeled by an Auroville-run windmill park. In this way natural resources are less depleted. Our objective is to create a win-win situation for all which guarantees that our products not only have quality but are also part of a fair-trade principle.

All our cheeses contain only natural cow and goat milk, salts, vegetarian enzymes and seasoning cultures. We do not use preservatives, artificial flavors and colors. Nor do we use emulsifiers -used in mass produced cheeses to retain moisture and fat. Such additions affect the natural taste and texture of the cheese. It is this approach which honors both the authentic texture and taste of our traditional farm cheese, and guarantees the natural balance of vitamins, rich proteins and natural milk fat which gives cheese its unique characteristics. As the proverb says, the proof of the pudding (of the cheese in this case :) is in the eating: keeping it natural gives a wonderful taste.