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Mansi Jasani

@cheesewali

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🧀 Founder @thecheesecollective
🌍 World Cheese Awards Judge
kaleidoscopic shenanigans involving copious amounts of cheese, gin & my opinion
Bombay

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We asked Mansi Jasani of the famed ‘The Cheese Collective’ to share her favourite pairings, and she gave us our new favourite party spread. 💫

Tap to read through some great tips for easy breezy hosting albeit with panache ❤️

Slit each Medjool date and remove the pit. Fill with camel feta and warm in a 180°C oven for 3-4 minutes, until the dates soften. Finish with black pepper and a drizzle of lychee honey.

Sweet, soft Medjool dates with salty, creamy feta; both from the similar landscape of Thar 🐪

Spread some goat’s cheese on crackers or toast. Place a whole Ajwa date on top. Finish with a Salted Caramel Pecan.

Did we hear you spell yum? 😋

The tang of the goat cheese balances the sweet date while the nuts add crunch.

Saving the best for the last!

Brush the bread lightly with olive oil and toast until crisp. Add a small piece of Ranginak and a little aged blue to each slice. Finish with crushed Praline Cashews star✨

The blue’s savoury sharpness cuts through Ranginak’s sweetness - the ultimate harmony.

We would love for you to tell us your favourite cheese and fruit pairings in the comments. 👇

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The World Cheese Event 🧀

From a passion for cheese to the judging table at a The World Cheese Awards — an incredible journey.

Mansi takes us behind the scenes of the experience, where she had the honour of judging some of the world’s finest cheeses and choosing a French cheese.

Ripples: Her Flavours, Unfolded — Season 2
Watch only on Riverr Café YouTube.

#reelsinstagram #trending #cheeselover #instafood #sundayvibes

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Mansi Jasani at The World Cheese Awards 🧀

The only Indian on the judging panel at a world cheese awards — Mansi Jasani’s @cheesewali journey is truly incredible.

From discovering and celebrating cheese to judging some of the finest cheeses from around the world, she takes us behind the scenes of an extraordinary experience.

Ripples: Her Flavours, Unfolded — Season 2
Watch only on Riverr Café YouTube.

Footage Courtesy: The World Cheese Event

#documentary #ripples #mumbaidiaries #worldcheeseawards #cheese

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Irani Chai with Forklore

Some stories are best experienced over a cup of Irani chai.

Visit Café de la Paix, sit down with Gustad Irani, sip the Tea and let the café tell you its story.

Because this isn’t just a place for tea.
It’s a living piece of Bombay, kept alive by its people, memories and flavours.

Come for the chai. Stay for the story.

@cdlpbombay @cheesewali

#iranichai #mumbaidairies #instastory #teatime #documentary

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Throwback 2025 , a fantastic day in Mumbai, spent exploring Mansi’s world of cheese — thanks to Mansi @cheesewali & her husband Chandrahas Zaveri and her family for welcoming us and accommodating us through a wonderful day of cheese tasting to the joyful dinner and discovering stories, flavours and the city around her for Ripples: Her Flavours, Unfolded — Season 2

And a special thanks to Gustad Irani for accommodating us at Café de la Paix @cdlpbombay

And my beautiful team
Christo Joy, Vikrant Singh, Abhinandan Mukherjee @chef_abhinandan

#shoot #ripples #mumbaidiaries #iranicafe #instagram

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Our Tomme cheese made it to Chennai. 🧀

On 12th September, Casa Del Cheese Academy was invited to contribute our Tomme Cheese to the first gathering of the Indian Artisanal Cheese Association (IACA) @iacacheese at The Farm, Chennai.

It was lovely to spend an afternoon with cheesemakers from across the country, taste some wonderful cheeses, and meet people who are passionate about building India's artisan cheese culture.

Having been part of this journey for many years, it is especially exciting to see the community grow.

A big thank you to all the organisers for bringing us together, and especially to @thefarmchennai for hosting us so beautifully ❤️

Here’s to more cheese, more collaborations, and a thriving artisan cheese culture in India!

#CasaDelCheeseAcademy #IndianArtisanalCheese #IACA #TommeCheese #ArtisanCheeseIndia

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Thank you team @iacacheese for supporting and celebrating India’s growing cheese community!

We’re incredibly grateful to all forces behind @iacacheese to encourage diverse cheesemakers from the country for showcasing their cheese and helping us share our passion with other cheese lovers.

Looking forward to many more such celebrations of togetherness, warmth, fun and party!!!

Also thank you @thefarmchennai for your gracious hospitality!

PC: @asma_sayed_ @tijiva26 and @bigaddie

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Cheese in India is having a moment. And, yesterday, I got to witness something rather special.

At The Farm, Chennai, the Indian Artisanal Cheese Association (IACA) brought together cheesemakers from across the country for what felt like an important moment in the story of Indian cheese.

From the mountains of Himachal Pradesh to the southern coast, this was a reminder that Indian cheese is no longer just about adapting European classics. There is a growing community of makers experimenting with technique, terroir, local ingredients and, increasingly, their own identity.

And the variety on the grazing table was quite beautiful.

There was Truffle Gulmarg and Brunost from Eleftheria Cheese; Pondi from From’Pondi; Malabar Black from Curd Culture; Lavender Fields from Käse; Belper Knolle from Miraima’s Micro-Creamery; Smoked Cheese from Amiksa; Rajasthani Feta from The Farm from Uttarakhand, Bazpur; Ashed Goat’s Cheese from Spotted Cow Fromagerie; Tomme-style cheese from Casa Del Cheese Academy; Burrata from Mooraya; and a Turmeric Leaf Wrapped Asiago-style cheese from ForMedha Artisans Cheese; 1/277 from The Farm, Chennai.

And these are just a few of the cheeses that I could remember spotting yesterday from the total 49 types of artisanal cheese that was part of the grazing table.

What I loved most was the sheer diversity - different milks, techniques, ageing styles, flavours and interpretations, all coming together on one table. Some familiar, some wonderfully unexpected, and some that made you stop and ask, “Wait… this is made in India?” For me, the most exciting part is that we are moving from simply making cheese in India to creating an Indian cheese culture of our own. And if this is what the beginning looks like, I cannot wait to see where IACA takes it.

Indeed, a very special day for Indian Artisanal Cheese. And hopefully, just the first of many such tables.

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Mansi Jasani — The Cheesewali 🧀

India has its own cheese story—and Mansi @cheesewali is proud to tell it. From texture and colour to taste and names, every indigenous cheese carries the character of its place, shaped by its climate, water and milk.

Ripples: Her Flavours, Unfolded — Season 2

Watch the full episode only on Riverr Café YouTube.

#documentary #ripples #cheese #india #ınstagood

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Ripples: Her Flavours, Unfolded — Season 2
Cheese Alchemy 🧀 Mansi Jasani

For Mansi @cheesewali , cheese is serious happiness! Every wedge gets its perfect partner—condiments, crunch, little bites and lots of imagination. At her table, cheese doesn’t just get served… it gets to have fun.

Watch the full episode only on Riverr Café YouTube

Created by Middle Riverr

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Cheese Alchemy🧀

Say cheese… but make it an experience!

For Mansi @cheesewali , every wedge has a personality—and every cheese deserves its perfect match. Condiments, crunch, little bites and a whole lot of imagination turn her tasting table into a delicious cheese fantasy.

Acknowledgment: @thecheesecollective

Ripples: Her Flavours, Unfolded — Season 2

Watch the full episode only on Riverr Café YouTube.

#ripples #cheese #tastingtable #instafood #instapost

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Mansi Jasani — The Cheesewali

Through the years, Mansi has learned and unlearned many ways of food. But cheese remained constant—a source of joy, curiosity and endless discovery.

Ripples: Her Flavours, Unfolded — Season 2

Watch the full episode only on Riverr Café YouTube.

#documentary #ripples #mumbaidiaries #cheese #instalove

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