Learning it the ‘cheesy’ way

Learning it the ‘cheesy’ way
Highlights

Learning it the ‘cheesy’ way. An organic workshop was conducted at Park Hyatt. The workshop included the Art of Organic Cheese making by Shalini Badruka, Organic Products by Jiva Organics and Organic Mangoes by Ar4 Organic Mango Farm.

An organic workshop was conducted at Park Hyatt. The workshop included the Art of Organic Cheese making by Shalini Badruka, Organic Products by Jiva Organics and Organic Mangoes by Ar4 Organic Mango Farm.

ShaliniBadruka presented her Glo-cal movement where she made global cheese with local ingredients.

Cheese Packed in Fig Leaves and bound with twine

French Marigold and Limonella cheese

Andhra Chilly, French Basil and Basil Blossoms

Andhra Chilly and French Basil

Cracked Malabar Pepper

Cheese log encrusted with Thar Desert baby capers and hand pounded red chilly…

Balinese Torch Ginger and Sorrel

Hawaiian Hibiscus and Basil Blossom

Cheese Boile with red basil and golden cherry tomato

Ar4 Organic Mango Farm mentioned some facts about organic farming and different types of mangoes. Jiva organics displayed a variety of organic products and their innumerable benefits. The participants were a mix of artisan cheese enthusiasts and health conscious individuals.

Producers and suppliers created a unique organic experience, the attendees familiarised themselves with the art and intricacies of organic cheese making. Besides, they also relished the sweet flavour of Organic mangoes, freshness of vegetables and products produced by Jiva Organics. Through these engaging and interactive programmes the attendees were able to meet, taste and learn about the organic trends.

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