The Moo-ving Experience at Go Cheese Factory

The Moo-ving Experience at Go Cheese Factory

Last week I got the opportunity of visiting Go Cheese Factory, a good 2 hour drive from Pune operated from Manchar amidst Maharashtra’s Western hills. This is a home grown dairy farm and Cheese factory owned by the one of the pioneers of dairy products in India, Parag Milk Foods. The brand portfolio entails various dairy products from brands like Gowardhan, Pride of Cows, Topp Up and Go.

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Dairy Products

On arrival we were offered Chaas (Buttermilk), Lassi & Badam Milk as welcoming drink and were briefed by the management team of the stories of establishment and unique innovative inventions in the Indian dairy industry.

The itinerary included to visit the home grown dairy farm, cheese factory and understand behind the scenes of the manufacturing of the delicious milk products. We started with the Bhagyalaxmi Dairy farm visit owned by the company where around 3500 cows are taken care to produce variety of milk and cheese products.
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Members of the farm take good care of the cows right from their birth to handing over to farmers (once their milk production reduces) including sanitation, nutrition and survival. Thing which intrigued me was the automation at the farm to reduce contamination and  avoid spread of communicable ailments. Even the rotary belt used to milch cows is fully automated and at a time can milch upto 35 cows. We also tasted the fresh milk that gets packaged in bottles of Pride of Cows to be delivered at various locations across and has been recognised as the best packaged milk.

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Rotary belt for milking cows

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Post the visit, we were offered lunch at the hall that had various products from the milk and cheese manufactured at the factory. There were varieties of Pizza, Pasta, salads and Indian dishes made with milk.

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Pizza-Pasta served for Lunch

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Now was the time for Cheese factory visit. Started with the dressing for the tour, we were given briefing of the various types of cheese produced and their uses followed by the showcase of various processes and procedures of the manufacturing and packaging. Most of the process is same except for the time required for ripening of the cheese for different kinds. While Mozarella takes 2-10 days to ripe with extreme cold temperature, Cheddar might take quarter to half an year.

 

The amazing experience came to an interesting end with some interesting interactive session with the factory team followed by Cheese tasting and high tea session. And we did get enough time to ‘Say Cheese’ throughout the tour.

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Cheese Tasting

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