Can you imagine how exciting it would be to become the first artisan cheese maker in your entire country?! Imran Saleh lives and thrives in that excitement every day. He has relentlessly (and against all odds) created a niche for his cheese in Lahore. In doing so, he has managed to change the cheese culture of Pakistan.
We first “met” Imran 3 years ago when he was just starting to make cheese. At that time, he was basically teaching himself and he was constantly experimenting with different recipes and milks. Every time he “failed” or ran into an obstacle, he became even more determined to succeed. We posted 3 articles that first year (previous articles in 2013- Making Cheese in Pakistan, Teaching a Workshop in Pakistan, and Making Dry Mozzarella in Pakistan).
During that year, Imran began to fulfill his dream of changing the cheese culture in Pakistan. And, by the next year, 2014, he was the first entrepreneur to make and sell artisan cheese in his country. It’s an amazing achievement and there was a great article written a few weeks ago by Chris Cork for the Express Tribune about this- click here
Interview with Imran
Are there any other small, artisinal cheese companies in Pakistan?
No. The reason is that cheese was never a routine diet in Pakistan. It was considered a luxury for a very long time. Now, as eating habits are changing, awareness is being created. Pizza shops are having a mushroom growth, many international cafe and food chains have opened their branches, and people are getting more aware of cheese and it’s varieties. My addition definitely has made a difference. After 5 years of hard work, people in the big cities are well aware of my artisan cheese varieties. They try, they like and they become regular customers. Now, some other individuals are trying their hands at artisinal cheeses and this is the first step for this cottage industry in Pakistan.
Are you working at it full time now or do you still have your other business?
My first business, “Faisal Traders” is the mother of all my businesses. This is a family, well settled business, so it has to be continued.
Cheese making is my “first love” (or I guess second as my first love is my wife Ayesha (kidding)). Now, it is on the brink of turning into a proper industry. I feel myself addicted to this skill- the more I make, the more I get involved. I start at 6 am and with my team, usually we are done by 2 pm. After 2, I go to my other office and stay there until 7 pm.
Cheese is being made 7 days a week- sometimes double shift, too. I have a big customer bank in Lahore and Islamabad, including a large number of foreigners who are repeat customers. Now, I am expanding towards Karachi which is a distant but important city. I have a plan to turn it into my prime business within one year. The business is rapidly expanding and I have to face many difficult situations.
What kinds of cheese are you making now?
I make over 20 varieties of cheese including bocconcini, feta , buffalo mozzarella, Gouda, taleggio, Brie, burrata, Halloumi, mascarpone, emmental, jacks, cottage, and some of my own innovations. To meet the demand, I have to continuously monitor the inventory and I usually find myself with low stock. (This is a complicated matter for which I still do not have the proper person.) I also have to keep myself engaged with my Facebook page and other social media forums and answer all the questions people ask. So, it’s a 25 hour business for me. My dream is to have multiple cheese facilities of artisan cheese all over Pakistan and regular supplies on every corner in order to give my people a healthy and nourishing food.
My cheese facility has 3 good size rooms. One is for manufacturing, one packing and one is used for both an office and storage. We work under strict rules. Uniform, gloves and hair covers are a must. We have separate shoes for working in the factory. High standards of hygiene are adopted. I have a van and a rickshaw for delivery purposes. Soon, I will have an office in Islamabad and a small goat farm is under discussion.
Thus, I am enjoying cheese making at it’s best and eating a lot of cheese, too.
What do you enjoy the most about making cheese?
I guess I love cheese making from A to Z. The pleasure it gives me is immeasurable (seriously). When the milk turns into curds, when the curds start hardening , the smell of the whey, the ultimate product – everything is so fascinating.
Annette Mallawarachchi says
Imran I am just wondering are you doing pasturised or raw milk and what cultures and rennet’s you are using. I am currently trying to do the same thing here in Sri Lanka . Thanks in advance
MIchaeel Ruggiero says
I do not see anything about the nature of the enzymes that are used in the process of making the cheese. What kind of enzymes are used in the process of making the cheeses?
Jeri Case says
The enzymes are the rennet. We sell several different kinds at cheesemaking.com – https://www.cheesemaking.com/cheeserennets.html
Honey Irvin says
Imran,do you make a “Bandel Cheese” or even know what that is?
Thank you for a speedy reply…
Sincerely,
Honey Irvin
Anonymous says
Sorry I was late to see your post , you can contact meat 03334649134for detailed information . Or mail me at farmerscheese@gmail.com
Sorry for not so speedy reply …I have not heard that .
I am thankful to New England cheese making.com as this provided me a chance to connect with cheese lovers all over the map.
I am producing buffalo mozzarella , boconccini , cottage , cottage with herbs and peppers , Brie , taleggio style, Gouda , Colby , Monterey Jack , pepper jack, feta and goat feta, havartti , Halloumi , provolone style, ricotta , mascarpone and my own version which I call farmers cambrie.
The cottage made in Pakistan is not a cottage at all. It is the cheese which is made by companies when mozzarella sometimes gets ruined and loose its ph value below 5.3. It is shaped and sold as cottage cheese. In KPK paneer is made which is good but it’s not cottage either . At farmers cheese making ( my company ) we make a real cottage which is neither crumbly nor bland . It is salty with milky after taste . I use microbial rennet which is derived from microbes and it’s Halal.
In Lahore text or what’s app your orders at 03334649134 with address to get free delivery.
For Islamabad and Karachi Mail Orc call the above number for details .
I had Imran’s cheese first a year ago at the Haryali Market in Lahore and was wondering how to get it in Islamabad. In the meantime, Imran is supplying to Jia’s deli in Beverly Centre here and both we had a tasting session together at Jia’s: his unique cheese and .y unique sour dough bread, which I market under the “Max und Moritz German Bakery” also at the new “Organic Market” (Saturdays, 11-14) at Go Organic restaurant in F-10/2.
Cheese and bread are best together!
I belong to KPK ,our “paneer ” there is smooth while cottage here in Lahore is dry and grainier,One I would like to know where can I see and buy your cheese and another do you have goat cheese
I am a cheese lover and specially fond of Brie. Camembert and Blue Brie are my favourite. I feel the popular cheddar is good for cooking only.
What type of cheese do you produce and where can one buy it in Lahore?
Thank you