Frequently Asked Questions

Founder's Story FAQs

Why did Leena Singh start Mishti Gourmet?

Mishti Gourmet was born after years of building other brands through distribution. While distributing products, I realised that brands could change distributors or move in a different direction, but building my own brand would allow me to create something lasting. Mishti Gourmet is my journey from distributing products to creating a brand that reflects my own values of quality, honesty and education.

Why is the brand called Mishti Gourmet?

The name "Mishti" comes from my daughter, who is lovingly called Mishti by my in-laws. The brand originally began with gourmet cookies before expanding into artisanal and imported cheeses. Although the product range evolved, the name remained because it represents warmth, family and the joy of sharing good food.

Lesson 2 – Natural vs Processed Cheese FAQs

Is natural cheese healthier than processed cheese?

Natural cheese is made using milk, cultures, rennet and salt, with minimal processing. Processed cheese is created by blending natural cheese with emulsifiers and other ingredients to achieve a uniform texture and longer shelf life. Both have their place, but natural cheese generally retains more of its original character.

Why does processed cheese melt differently?

Processed cheese contains emulsifying salts that help it melt evenly without separating. Natural cheeses melt according to their moisture and fat content, giving each variety its own unique texture.

Why is processed cheese orange?

Many processed cheeses contain natural colouring such as annatto, which gives them an orange or yellow appearance. The colour does not necessarily indicate flavour or quality.

Parmesan FAQs

What does Parmesan taste like?

Parmesan has a rich, savoury and nutty flavour with a slightly salty finish. As it ages, its taste becomes deeper and more complex, making it one of the world's most loved hard cheeses.

Is Parmesan vegetarian?

Traditional Parmesan is made using animal rennet and is therefore generally not considered vegetarian. If you prefer a vegetarian option, look for cheeses made with microbial or vegetarian rennet. Mishti Gourmet Parmesan is made using vegetarian rennet. As with any cheese, it's always a good idea to check the product label.

How should Parmesan be stored?

Wrap Parmesan in butter paper or cheese paper and then place it in a loosely sealed container in the refrigerator. This allows the cheese to breathe while preventing it from drying out.

Why is Parmesan so hard?

Parmesan is aged for many months, allowing moisture to gradually reduce. This long maturation develops its firm texture and concentrated flavour.

Can I freeze Parmesan?

Yes. Parmesan freezes better than many soft cheeses. For best results, grate or portion it before freezing so that only the required quantity is used each time.

What dishes pair best with Parmesan?

Parmesan is perfect for pasta, risotto, soups, salads, garlic toast, roasted vegetables and even enjoyed in small pieces on a cheese board.

Parmesan Garlic Toast FAQs

Can I make Parmesan Garlic Toast without an oven?

Yes. A covered pan, air fryer or OTG can all be used. The goal is to toast the bread while allowing the Parmesan to melt and lightly brown.

Which bread works best?

French baguette, sourdough or any rustic artisan bread gives the best texture because it remains crisp while supporting the topping.

Can I prepare the garlic butter in advance?

Yes. Garlic butter can be prepared and refrigerated for several days. Bring it close to room temperature before spreading.

Why doesn't Parmesan melt like mozzarella?

Parmesan is a low-moisture aged cheese. Instead of becoming stretchy, it softens and develops a crisp, golden crust with an intense savoury flavour.

Can I use pre-grated Parmesan?

Freshly grated Parmesan gives better flavour and texture. Pre-grated varieties often contain anti-caking agents that can affect melting.

Can I make it without garlic?

Certainly. The toast is equally delicious with herbs, black pepper or chilli flakes if you prefer a different flavour profile.

Gruyère FAQs

What does Gruyère taste like?

Gruyère has a smooth, nutty and slightly sweet flavour when young. As it matures, the taste becomes richer, deeper and more complex, making it ideal for both cooking and enjoying on its own.

Is Gruyère good for sandwiches?

Yes. Gruyère melts beautifully and develops a rich, buttery flavour, making it one of the best cheeses for grilled sandwiches, toasties and gourmet burgers.

Can Gruyère be eaten without cooking?

Absolutely. Gruyère is delicious on cheese boards, paired with fresh fruit, nuts or crackers. Bringing it to room temperature before serving enhances its flavour.

Is Gruyère vegetarian?

Traditional Gruyère is usually made using animal rennet and is therefore generally not considered vegetarian. If you prefer a vegetarian alternative, look for Gruyère-style cheeses made with microbial or vegetarian rennet. If Mishti Gourmet offers a vegetarian Gruyère, it will be clearly indicated on the product label. As with any cheese, it's always a good idea to check the label before purchasing.

What can I substitute for Gruyère?

If Gruyère is unavailable, Emmental, Comté or a good-quality Swiss cheese can be used in many recipes. Each has its own flavour profile, but all melt well.

French Onion Soup FAQs

Why is Gruyère traditionally used in French Onion Soup?

Gruyère melts smoothly, forms a beautiful golden crust under the grill and adds a rich, nutty flavour that complements the sweetness of caramelised onions without overpowering them.

Can I make French Onion Soup without wine?

Yes. Simply replace the wine with an equal quantity of vegetable stock. The soup will still be delicious and full of flavour.

Which onions are best for French Onion Soup?

Yellow onions are the traditional choice because they caramelise beautifully and develop a naturally sweet, rich flavour during slow cooking.

Can I prepare French Onion Soup in advance?

Yes. The soup base can be prepared a day ahead and refrigerated. Add the toasted bread and Gruyère just before serving to ensure the best texture.

Lesson 3 FAQs — Cheese Personality

1. Why do different cheeses taste so different?

The character of a cheese develops from several factors, including the type of milk used, its moisture content, cultures, the cheesemaking process and ageing. Small changes in any of these can create remarkably different flavours and textures.

2. Does the type of milk affect the taste of cheese?

Yes. Cow's, goat's, sheep's and buffalo milk each have different compositions and flavour characteristics. The milk provides the foundation on which the cheesemaker builds the cheese's final personality.

3. Why are some cheeses soft while others are hard?

Moisture is one of the major reasons. Fresh and soft cheeses generally retain more moisture, while harder, aged cheeses lose more moisture during cheesemaking and maturation. This is why a Brie feels completely different from a Parmesan.

4. Why does cheese taste stronger as it ages?

During ageing, enzymes and microorganisms continue breaking down proteins and fats in the cheese. This gradually creates new flavour and aroma compounds, which can make an aged cheese taste deeper and more complex than a younger one.

5. What are cheese cultures?

Cheese cultures are beneficial microorganisms added during cheesemaking. They help acidify the milk and contribute to the development of flavour, aroma and texture. Different cultures are one reason two cheeses made from similar milk can turn out completely differently.

6. Does older cheese always mean better cheese?

No. Ageing doesn't automatically make a cheese better—it makes it different. A fresh mozzarella is wonderful precisely because it is fresh and delicate, while Parmesan develops its characteristic flavour through ageing. The right age depends on the style of cheese and how you want to use it.

7. How do I choose the right cheese for a dish?

Start with what you want the cheese to do. Do you want it to melt, stretch, grate, add creaminess or contribute a strong flavour? Mozzarella is wonderful when you want stretch, Parmesan adds savoury depth, and Gruyère melts beautifully while bringing a rich, nutty character.

Lesson -4 Storage FAQs

How should I store cheese after opening it? Keep opened cheese properly wrapped or covered in the refrigerator. This helps prevent it from drying out and protects it from absorbing smells from other foods.

1. Why does cheese absorb smells from the refrigerator?

Cheese can pick up aromas from foods stored around it. Proper wrapping and keeping it away from strongly scented foods helps preserve its original flavour.

2. Should strong-smelling cheeses be stored separately?

Ideally, yes. Strongly aromatic cheeses should be well wrapped and, where possible, kept apart from more delicate cheeses and other foods.

3. Can cheese be frozen?

Many cheeses can be frozen, but freezing may change their texture. After thawing, some cheeses become more crumbly or lose some of their original texture.

4. Which cheeses are better suited to freezing?

Cheese that will later be grated, melted or used for cooking generally handles freezing better because small changes in texture are less noticeable in the finished dish.

5. Is refrigeration better than freezing cheese?

If you plan to eat the cheese as cheese — particularly when texture is important — refrigeration is generally preferable. Freezing is more useful when you need to extend storage and intend to cook with the cheese later.

Caramelised Onion & Mature Cheddar Toast FAQs

1. Can I prepare the caramelised onions in advance?

Yes. Prepare them beforehand and refrigerate them in a covered container. Reheat gently before assembling the toast.

2. Should I use Mature White Cheddar or Mature Red Cheddar?

Either works beautifully. Both provide the mature Cheddar character needed for this recipe, so choose according to your preference.

3. Can I make this without an oven?

Yes. Make it as a closed sandwich and cook slowly in a covered pan or sandwich toaster until the bread is crisp and the cheese has melted.

4. Can I use ordinary bread?

Absolutely. Sourdough or multigrain bread gives more texture, but regular bread works perfectly well.

5. Why shouldn't I cook the onions quickly on high heat?

Slow cooking allows the onions to soften and develop their natural sweetness. High heat can brown or burn them before that flavour develops properly.