Chennai-based Käse offers pastoral cheese made of goat and sheep milk from Gujarat
Two pastoralists from Gujarat collaborate with Chennai’s Kase to make cheese using surplus goat and sheep milk from the region Two pastoralists from Gujarat collaborate with Chennai’s Kase to make cheese using surplus goat and sheep milk from the region Arpanbhai Kalotra, a pastoral Maldhari (herdsmen) from Gujarat’s Rabadi community drinks sheep and goat’s milk […]
Continue Reading
