French cheeses find an address in town

While the lockdown was hard on all of us, it was also a time that saw many home cooks and small businesses popping up all over the internet. It provided an unexpected opportunity for many to showcase their culinary talent. People turned to their kitchen as a refuge from the monotony of lockdown life.

While the lockdown was hard on all of us, it was also a time that saw many home cooks and small businesses popping up all over the internet. It provided an unexpected opportunity for many to showcase their culinary talent. People turned to their kitchen as a refuge from the monotony of lockdown life.

For Valentin Melchior, lockdown experimenting turned his love for cheese into a full-blown business. “Initially, I started making small batches of artisanal wine at home, then one day I decided why not make cheese?” That was the beginning of Melchior (pronounced Mel-Ki-Aur) Fromagerie. Their Instagram handle has become a visual feast, showcasing their range of crafted French cheese. Valentin’s cheeses not only embody his passion but also the creativity that goes behind each piece.

Valentin born and brought up in France, came to India in 2014, “I was in Bangalore for one semester as a part of an exchange programme during my Fine Arts degree.” After finishing his degree in France, Valentin decided to return and travelled extensively all over India, “I backpacked for six months and returned to Bangalore.”

He joined one of the teachers he met during his exchange programme. “For one year I assisted her during her exhibitions, helping out in different art projects,” he says, adding that was when he decided to stay back in the city.

“I started teaching French here at a French Teaching Institute.” Apart from teaching, Valentin painted. “I try to keep my passion for painting alive. I do murals and graffiti work for restaurants and cafes.” It was the lockdown that got him into cheese making. “I was doing my classes from home during lockdown, that gave me a lot of time to try out other things.”

Valentin’s journey into cheese-making started with small quantities. “We started giving them to friends in the neighbourhood, and a lot of home cooks.”

Making cheese at home, Valentin says can be tedious. “With cheese, you need a lot of time. The process might take weeks and even months to get the desired result. The aging period is the most important in cheese making. Every day you have to check on the cheese, to either brush or wash it, to ensure it ages properly.”