Amiksa

In their own words

Amiksa artisanal cheeses are 100% natural and handcrafted. Inspired by the French and other European classic , we use the freshest, locally sourced Himalayan milk and use attentive French cheese production techniques. All our hard cheeses are pine wood-aged and the fresh cheese are made every week using vegetarian rennet and pasteurized milk. This gives our cheeses its unique characteristics; flavours and textures. The flavour of milk and the cheese from which it’s made can be significantly affected by where the animals graze, what they eat, and the microclimate of the farm.Our honestly crafted, Made in India organic cheeses are handcrafted from locally sourced milk and adhere to fair trade practices. The name Amiksa comes from the Sanskrit word “आमिक्षा” which means cheese curds.Amiksa cheese started in late 2019, is located in Mashobra valley amidst the undulating hills and green farms.We are an Indo- French couple, François and Debarati Laederich who took a life changing decision to move to the Himalayas from the coast of South India. Inspired by the fresh mountain air, gurgling brooks and miles of undulating meadows, we decided to make Himachal our home and make use of bountiful offerings here to make artisanal cheeses! Every morning, the villagers milk their grass-fed cows by hand and the fresh local milk is brought to the unit where the process of cheese making starts immediately. We, at Amiksa cheese through this model of local sourcing and processing are able to give the locals a sustainable source of income, hope and pride.our little atelier is more than just a production unit to us, it is where our cheeses (Our labour of love) are born and nurtured everyday.The production unit located in Mashobra valley, a small village nestled amongst the majestic views of the Shimla Hills and fields dotted with daisies. The grass-fed cows are hand-milked every morning by villagers, collected and brought to the unit where the cheese making process starts immediately. This partnership with the villagers has ensured supply of best quality milk which is the essence of high quality graded cheese.François was born and raised in Paris and is trained in the art of cheesemaking in Aurillac, Auvergne-Rhône-Alpes region of France. His expertise in french cheesemaking, fascination towards caseiculture, abundance of milk and inspiration from the sheer beauty and culture of Himachal Pradesh have fueled his passion to make cheeses that are unique in character and taste. Along with his wife, Debarati, François is constantly innovating and developing his techniques to bring forth diverse yet organic cheeses to the Indian market.

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