Made like the white brined cheese famous all over Greece except that our is 100% goat milk and certified purest A2 milk in India. Great on salads and can be used in stuffing as this cheese does not melt.

Similar to the Edam but with a yellow rind and lower fat percentage.Also made similar to the edam but process control of post acidification gives this cheese its high mealtibility.

A well aged Kodai cheese with minimum of 6months associated with distinctive cheddar notes, crumbly and smooth along with good melting characteristics. Best used to complement some chardonnay sauvignon or melted on toast. This versatile cheese can also be used in many other savoury dishes to give robust cheese flavour.

A Swiss style cheese with a nutty boutique and hits of sweet undertone.Made using a special bacterium (prop ionic Sherman) giving it those sought after cheese holes. A really good table cheese.

The only cheese that uses a natural extract annatto to give it that unique orange red colour. A well matured cheddar, minimum of 6months with good melting characteristics. Similar to a cheddar and used in a lot of American

Cold all natural pear flavoured smoke with a soft yellow interior gives this cheese a slightly harder fell than its competitor. A well aged semi hard variety with pleasant smoky notes.

Three layers in one very specific flavour combination of pepper chilly and a regular cheddar. Great when you want a little spice and texture added to any melted dish.

Kodai Parmesan is made from fresh pasteurized cow milk and is typified by a sharp, nutty, and slightly salty flavour. A long aging period means the protein gets broken down into peptones, peptides and free amino acids. As a result, the 33% protein content in Kodai Parmesan compares to a 20% protein content in lean beef, but takes just 45 minutes to digest. And while you may think that Parmesan has a high fat content, much of the fat is in the form of short fatty acids that are absorbed quickly and supply energy very quickly into the body. Cholesterol content stands between 80-85mg/100g, making it much lower than other full fat cheeses.

A semi hard matured for 6-8months cheese with a creamy yellow interior and an edible (not recommended) red plastic coating. Having distinctive milky notes recommended on long retention oven dishes giving it that decadent feel once baked. Process control similar to the Dutch style Edam but 100% vegetarian like all our varieties.

A swiss style cheese with deep distinctive hard cheese notes matured in the hills of Kodaikanal using vents to circulate the fresh air in the hills. Great paring with sweet wines and to add a cheesy flavour.

A well balanced cheese with a very slight hit of spice. In combination a good table cheese and when you are looking for some spice on the toast.

White brine cheese made out of unit in Nasik also helping out rural women find an income. More rich in flavour than our Feta.

Mozarella is one of the most sought after dairy products for its great taste and texture, especially by those who dig melting cheese on their food. While some may perceive this cheese to be unhealthy, there are plenty of benefits of Kodai Mozarella including being a source of Biotin or vitamin B7, Riboflavin or vitamin B2, and Niacin or vitamin B3 that have nutritional, antioxidant, and cholesterol controlling advantages. It also contains Fat Soluble Vitamins like D, E and A that aid calcium absorption, bone health, and cell membrane protection. A high calcium content (183mg per ounce) translates into stronger bones while mozarella is replete with the vital mineral zinc that helps battle skin problems and increases white blood cell count. Kodai Mozarella is also a source of protein and the key mineral potassium that boost muscle strength and lower blood pressure respectively.

Cheddar matured for a minimum of 6-8 months giving it distinctive cheese notes. Great on all melted dishes easy on the palate not sharp.