Cheesy as it gets with Cheesemonger, Mansi Jasani

Mansi Jasani is the perfect example of following one’s passion so hard that it never feels like you’re working. Utter the word cheese, and her face breaks into a smile. A true turophile, she has a nose for any and can deep-dive into every conversation that revolves around cheese. Canta Dadlaney converses with this dynamic cheese connoisseur, and discovers the nuances of making scrumptious cheese…

Mansi Jasani is no ordinary entrepreneur. A woman with drive, passion and confidence, her journey with cheese began with an affinage internship at Murray’s Cheese in New York. Ever since, she has been constantly learning about cheese and, as she puts it, mongering through her experiences at cheese conferences and festivals in the US, Italy and France. From hosting cheese workshops to a co-authored chapter on India for The Oxford Companion to Cheese, Mansi is all about the cheese and the ideas as well as the ingredients that go with it. What she loves the most is to share the story of cheese and find the next unique pairing. 

In a chat with Hashtag Magazine, she opens up about her beginnings, what makes the perfect cheese, and how she believes India has taken to the cheese phenomenon.

Why cheese? How did the interest arise? Did you ever think you would make a successful career out of it?

I realised it was the one ingredient that made me extremely happy! I was willing to do what it takes to make cheese and share other curated cheese with a curious audience. The turning point was in 2011 when I did a 3-day cheese bootcamp of trying more than 65 varieties of cheese at Murray’s Cheese in New York and after that people around me were ‘cheesed out’ but I could still go on. A moment in time for me for I knew instantly that this was it.

How did your family react to you being the first ever, to opt for such a career? 

Aah, yes, I am the first amongst jewellers and architects who has been so ridiculously passionate about this one ingredient but they were and have been very supportive. I guess they were glad to see a maverick, and today, they love having a cheesemonger a phone-call away!

Cheese is universal and must be bought and enjoyed in small quantities. Buying it in bulk and freezing it is a complete ‘no-no’. Cheese should be bought fresh, just like fresh bread and vegetables. 

When you returned from New York, did you, at that point, feel that India was ready for your ‘cheese offerings’?

Honestly, no. Not in 2012 when I returned but there’s been a slow but marked shift in the habits of gastronomes and today, we have a large number of cheesemakers and cheese lovers. Infact, even special occasions like a Raksha Bandhan or Diwali which are all about traditional Indian sweets now indulge in appetizing cheese plates and cheese baskets to celebrate the occasions. So, yes, the tide has changed (smiles).

How many varieties of cheese do you work with? Is your cheese more expensive beyond the everyday varieties in stores?

We make cream cheese and goat cheese in plain and different flavours. Artisanal cheese is an expensive affair. A lot of effort and care is involved in the making of this cheese, and you also have to consider the ageing process. It’s an incredible amount of work and time-consuming process. We don’t use any preservatives. Artisanal cheese, whether Indian or imported, carry a long-time tradition, so yes, they are more expensive than the everyday cheese in stores. Dairy has been a big part of the Indian diet, but apart from a few indigenous varieties of cheese, condiments such as paneer, kalari and bandel have always taken centrestage. 

Do you believe cheese has any health benefits?

Good milk makes good cheese. It’s crucial to have good clean milk. One may have the best cheese recipe but if the milk is bad or not the right kind then it is impossible for the cheese to turn out right. All the goodness of good milk is captured in artisanal and natural cheese and rest assured, it has all the benefits of milk. 

Catering for Filmfare: “We had just started our journey and this opportunity was part of the Filmfare awards invite. It sure was exciting to think that many of my favourite people in the film industry might have tasted my cheese. The truth is, such occasions are inundated with a range of such hampers & gifts so while the initial adrenalin rush is there, you need to look ahead and prepare yourself for bigger things.” 

How do you plan on furthering this journey with cheese?

It’s been a little more than a decade in the world of cheese but, I am nowhere near satiated. There’s still a lot to learn. We do have cheese 101 and cheese pairing experiences, and if the person is passionate enough then we’d do it for free. We have done cheese tastings at college festivals and schools, and it is a good way to introduce people to a new, improved cheese experience. 

How does a cheesemonger unwind?

There’s always a lot on our plate, quite literally. We ourselves are our best competition. We make and curate from the heart and that’s what sets us apart. We want to stick to those standards. But I also do find time to break free from it all now and then. I am passionate about traditional Indian cuisine, and seed preservation. I indulge in immersive travelling and love all things South Korean and history as well.

Instagram: @cheesewali

HOW TO SET UP A CHEESE BOARD AT HOME

  •  Choose your board/platter (wood, glass, ceramic, slate, marble)
  •  Choose the cheese (keep in mind a variety of taste, milk and texture)
  •  Dried fruits & nuts
  •  Seasonal fruits and berries
  •  Preserves, jams and honey
  •  Crackers and breads (plain crackers and a baguette are good options)
  •  Flowers and herbs for decoration 

Leave a comment

Your email address will not be published. Required fields are marked *

Sujata & Taniya Biswas: Redefining the Everyday Indian Sari

A homegrown Indian fashion brand redefining the sari as an everyday, breathable, and expressive garment. Combining Sujata’s structured, systems-driven approach with Taniya’s creative vision, they work closely with artisan communities across India to create clothing rooted in comfort, honesty, and human connection. Their journey blends entrepreneurship with sisterhood, building a brand that values trust, craftsmanship, and mindful fashion. Taniya, you left a stable career with the Tata group and IBM after IIM Lucknow, and Sujata, you pivoted from IIFT Delhi and corporate life. What was the exact moment when both of you realised that the corporate path wasn’t enough and that Suta was waiting to happen? Taniya: It wasn’t a rebellion. It was recognition. I had done everything “right”: engineering, IIM, a Consulting role that looked perfect on paper. But somewhere between late-night presentations and early morning meetings, I realised I was living life from the neck up. My hands missed fabric. My heart missed stories. I kept returning mentally to memories of wet saris drying on clotheslines, of Maa moving through the house with her pallu tucked in. One evening, over chai, I said it aloud to Sujata: I don’t think this is it. The moment I spoke it, Suta was born. Sujata: For me, it came as the discomfort of becoming someone I wasn’t. The corporate world had given me growth, but it had also hardened me. I remember thinking: If success requires me to lose softness, I don’t want it. My PhD was an attempt to find meaning, but even that felt academic, distant. What we really wanted was to build something with our hands, our intuition, and our values. Suta didn’t arrive as planned. It arrived as relief. From travelling through remote weaving clusters in Meghalaya, Varanasi, MP, and Odisha to working directly with artisan families,

Blood, Bond & Business: The Real Equations behind Family-Driven Startups

February is the month of relationships, and at Hashtag, we’re celebrating the bonds that shape not just personal lives, but powerful businesses. This special edition explores entrepreneurs who share more than a company; they share roots. From siblings turning into strategic partnerships to spouses balancing love and leadership, we dive into the real dynamics behind relationship-driven ventures. This month, discover how strong relationships can become a business’s most valuable asset. Vijayaraghavan Venugopal is the Co-founder at Fast&Up and has been instrumental in building the brand in India. He has over 26 years of business experience in diverse fields, which includes pharmaceuticals, Healthcare and Information Technology. He has been responsible for business development in multiple geographies, including the Triad (USA, Europe and Japan). He has worked with TekFriday, Dr Reddy’s, Lupin and Emcure in different senior management roles. He was Lupin’s country head in China for three years between 2007 and 2010. He is a mechanical engineer and an MBA in International Business from the Indian Institute of Foreign Trade, Delhi. He is one of the fastest amateur marathoners in the country, having run in sub-3-hour marathons 12 times in major cities throughout the world, including Paris, Boston, Chicago, Berlin, London, Tokyo and New York, all while leading the growth of India’s fastest-growing nutrition brand, Fast&Up. He also has the distinction of being the first Indian to do all six world marathon majors under 3 hours, and is the winner of the recently held Tata Mumbai Marathon in his age group. Varun Khanna is the CEO of Fullife Healthcare Pvt. Ltd., a company he started at the age of 23 with the sole purpose to focus on healthy living. A relentless passion to do something innovative for the millennial need for an active life drove him to launch India’s first effervescent

Top 6 Startups Of 2025: The New Architects of India’s Future

From sustainable farming to EV mobility, discover six Indian startups shaping a cleaner, smarter, and more connected tomorrow. Every generation finds its dreamers, the ones who don’t just talk about change, but build it. In 2025, India’s startup scene feels less like a rush for valuation and more like a movement with a purpose. These founders aren’t chasing unicorn tags; they are chasing impact. They are solving what truly matters. This is the India that rolls up its sleeves and says ‘Let’s make it ourselves.’ Dhanush Kumar writes about the Top 6 Startups of 2025, born from soil, steel, and software, each shaping tomorrow with courage and conscience. 1.Handpickd: Fresh from Farm to Table When freshness becomes a luxury, Handpickd restores it to the everyday plate. This Bengaluru-based agritech startup has built a direct bridge between local farmers and urban consumers ensuring every tomato, mango, and millet travels fewer miles and earns farmers more smiles. Using tech-driven logistics and transparent sourcing, Handpickd doesn’t just deliver produce; it delivers trust. In an era of overprocessed everything, this is simplicity redefined clean food, honest pricing, and a system where farmers finally get their due.It’s not a brand. It’s a return to our roots literally. 2.Bambrew: Building a Plastic-free Future At a time when the planet gasps under plastic, Bambrew breathes innovation. The Bengaluru-based packaging pioneer crafts biodegradable, compostable alternatives made from bamboo, sugarcane, and cornstarch materials that love the earth back. Their vision isn’t just green, it’s bold. Bambrew’s eco-packaging now wraps products for top FMCG and e-commerce giants, proving sustainability doesn’t have to look boring or cost a fortune.This isn’t rebellion it’s reinvention. A reminder that small choices, multiplied by millions, can rewrite the story of our planet. 3.Eeki Foods: Vertical Farming for a Greener Tomorrow In the deserts of Rajasthan, where

The Fresh Faces of India’s Clean Eating Revolution

Eat Right Clean eating is no longer a fad but a necessity in the times we live in, and several startups are making sure this is a choice that is easy to make. As people take charge of their health and well-being, eating clean is one of the most important priorities. BINDU GOPAL RAO features seven startups that are helping make this change, one plate at a time. Nutreat Hyderabad-based Nutreat was born in 2014 out of a personal need to provide clean, wholesome food for the founder’s son. Over time, this evolved into a deeper mission: to craft handmade, customised nutrition rooted in ancestral Indian food wisdom. “We handcraft each product using our signature four-step process sprouting, sun-drying, slow roasting, and stone grinding and tailor it to the individual’s age, health condition, and dietary needs. Nutreat promotes clean eating not just by avoiding processed ingredients, but by ensuring every spoonful is mindfully made and consciously consumed. In 2023, when our business was at its peak with franchise opportunities, foreign collaborations, and incubation offers we made a bold decision. We stepped back. We refused to bulk produce because it was creating false demand, pressuring both our team and consumers to buy more than they needed. That turning point reaffirmed our belief in nooverbuying and consciousconsumerism. Clean eating, we believe, must also be mindful free of waste, hype, or excess. While the wellness industry grows, we often see food wastage even in the name of healthy eating. Our model of customisation ensures that we make only what’s needed, drastically reducing waste while offering personalised nutrition,” says Jyothi Sri Pappu, Founder & CEO, Nutreat. Moving forward, their goal is to scale impact, not volume, by nurturing conscious consumers, supporting women artisans, and creating a food culture rooted in purpose. The Kenko Life

You May Also Like

Connect with us