Say cheese and imagination takes us straight to farms in France, Switzerland and Germany, among other exotic destinations. Even as Acres Wild in Coonoor and Himalayan Artisan Cheese in Kashmir produce fine-quality cheese, there is much scope remaining in the area of developing Indian varieties of this popular dairy product. In Chennai, entrepreneurs Anuradha Krishnamoorthy and Namrata Sundaresan are not only making artisanal cheese, but also using their initiative to bring about change.
Both Anuradha and Namrata come from diverse fields. Anuradha is the founder of CAN DO, a BPO that focuses on training disabled individuals and employing them in telecalling and data/desk research services. Namrata is the founder partner of a strategy consulting firm that specializes in international trade & investment.
It was Namrata’s personal stint with cheesemaking that started the duo’s journey as food entrepreneurs. “I am passionate about artisan food and a staunch proponent of clean eating,” she says. “Doing something in the area of food was always a grand plan and I had learnt cheese-making while on a vacation.”
Namrata started cheese-making purely as a hobby and not with the idea of starting a venture. Over a discussion between her and Anuradha, the two realised that it could be one of the skills for training Anuradha’s team. Thus, began the process of testing their product before they launched the business and it was no cakewalk. Full story...
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Both Anuradha and Namrata come from diverse fields. Anuradha is the founder of CAN DO, a BPO that focuses on training disabled individuals and employing them in telecalling and data/desk research services. Namrata is the founder partner of a strategy consulting firm that specializes in international trade & investment.
It was Namrata’s personal stint with cheesemaking that started the duo’s journey as food entrepreneurs. “I am passionate about artisan food and a staunch proponent of clean eating,” she says. “Doing something in the area of food was always a grand plan and I had learnt cheese-making while on a vacation.”
Namrata started cheese-making purely as a hobby and not with the idea of starting a venture. Over a discussion between her and Anuradha, the two realised that it could be one of the skills for training Anuradha’s team. Thus, began the process of testing their product before they launched the business and it was no cakewalk. Full story...
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