INDIA’S ONLY ARTISAN CHEESE MAKING ACADEMY
Welcome to
Casa Del Cheese Academy!
India spends ₹73 billion on cheese every year — almost all of it processed. We’re here to change that, one home kitchen at a time.
15 Years
Making artisan cheese
300+ Students
Trained across India
25+ Cities
From Nagaland to Mumbai
The Cheese Most Indians Eat Isn’t Real Cheese
India’s cheese culture started in the 1960s with processed cheese — not made from milk, full of chemicals and stabilisers. Even today, most cheese recipes shared on YouTube and Instagram use baking soda and vinegar shortcuts. Real artisan cheese — the kind Europeans have been making for thousands of years — barely exists in Indian awareness.
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Processed cheese full of chemicals
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Recipes using baking soda & vinegar shortcuts
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Imported ingredients, expensive and hard to find
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Workshops that share half the information
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100% natural, authentic European methods
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Complete recipes — nothing held back
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All ingredients sourced locally in India
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Made using just 1–3 litres of milk
MEET YOUR TEACHER
Dhvani Desai
Founder, Casa Del Cheese Academy
Dhvani has been making artisan cheese since 2011 — one of the first people in India to do so. She learned her craft at a cheesemaking farmstay in Coonoor, and later spent a week learning alongside an Austrian cheesemaker in Kutch. For nearly a decade she produced artisan cheese for some of Mumbai’s best-known restaurants and farmers markets.
In 2021, she made a deliberate shift: from selling cheese to teaching Indians how to make it themselves. Today she runs India’s only pure cheese making academy — an educator who doesn’t sell cheese, with one goal: that her students actually make it.
Where Would You Like to Start?
We have offerings for every stage — from curious beginner to committed cheese maker.
Cheese Awareness Masterclass
Free weekly webinar
Free
Learn what real cheese is, why processed cheese is different, and whether cheese making is for you. The best first step.
Offline Personalised Workshop
One-on-one with Dhvani · By application
₹65,000
A private, hands-on workshop tailored to your goals. Deep-dive into the cheeses you want to master, with Dhvani’s full personal attention.
Cheese Mastery Program
6-month online program
₹25,999 ???
Master 8 authentic cheeses from your home kitchen. Live sessions, recorded modules, and 6 months of personal support from Dhvani.
Enroll through our free webinar for the best offer
Why we are Different
India’s only pure cheese educator
Dhvani doesn’t sell cheese. She only teaches. That means no held-back secrets, no protecting a business — her only goal is that you succeed.
Complete recipes, nothing held back
Most cheese makers — even teachers — protect their recipes. Dhvani shares everything: exact ingredients, precise quantities, sourcing guides.
Authentic methods, no shortcuts
No baking soda. No vinegar. No processed cheese tricks. Everything taught here follows the same methods Europeans have used for thousands of years.
Designed for Indian home kitchens
No imported ingredients. No heavy machinery. No wastage — recipes use just 1–3 litres of milk so you can practice without worry.
The Workshop was just fabulous! I am a complete fan of Dhvani. She is a wonderful teacher! Her teaching style & patience is upto the mark. It was taught so simply, that it was easy to make at home! I highly recommend her! “
Sandhya Shah
Fashion Designer & Founder of Palenquine
What Our Students Are Saying
“Finally! First batch of Tomme Cheese made! Can’t wait for it to age and cut into it. The whole process was so satisfying!”
Anu Kishore
Bangalore
“I love how simple the recipe is — the videos coupled with the live sessions have made it easy to emulate what we learn. Amazing learning experience!”
Ishita Manek
Mumbai
“Dhvani’s recipes are spot on. Simple to follow. One cannot go wrong when one follows the cheese making videos.”
Arvind
Mumbai
Not Sure Yet? Start for Free.
The Cheese Awareness Masterclass is a free webinar where you’ll learn what real cheese is, how its different from processed cheese, and how to read labels. No commitment, no cost.
Also the best way to get the Mastery Program at a discounted price.
Follow our cheese journey on Instagram @casadelcheese
A Mission to Bring Back Real Cheese
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Spread awareness about real vs processed cheese
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Cut through misinformation and shortcuts
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Reintroduce authentic, time-tested methods
Real cheese isn’t made in minutes—it’s understood, crafted, and experienced.
Wait — what you learned online might be wrong
That “Cheese” You Made from a YouTube or Insta Hack?
It’s Not Real Cheese.
Millions of Indians have tried making “cheese” at home using baking soda with citric acid or vinegar — following Instagram reels and YouTube shorts. The result??? Processed Cheese… Real cheese? Not even close.
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The Internet “Hack” – Not real cheese
- Create a solution of vinegar + baking soda = Emulsifier
- Add to paneer with oil butter water = “cheese”
- No cultures, no aging, no milk
- This is how processed cheese is made
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This is real Authentic Cheese!!!
- Made from Milk as its main ingredient, along with enzymes & cultures
- Traditional European methods, used for centuries
- Aged, cultured, and full of natural flavour
- 100% vegetarian, no chemicals or shortcuts
We teach only authentic cheese — the way Europeans have made it for thousands of years.
Cheese Mastery Program
A 6 months online structured program designed for Indian kitchens
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No preservatives, chemicals, stabilizers
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No imported ingredients
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No heavy machinery
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Uses just 1–3 litres of milk
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Works in your home kitchen
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Step-by-step structured learning
“Unlike quick online hacks, this program teaches authentic European-style cheese-making rooted in tradition and technique.”
OUR MISSION
Bringing the Culture of
Real Cheese to India
At Casa Del Cheese Academy, our mission is simple:
To create awareness about real cheese — and to teach Indians how to make it.
We believe that India deserves to experience cheese beyond the processed and shortcut versions that are so commonly available today.
01 — Create Awareness
Help India Discover Real Cheese
Through our online and offline awareness workshops, masterclasses and educational content, we want to help people understand what real cheese is, how traditional cheese is made, and why the cheesemaking process matters.
The goal is to build a deeper appreciation for cheese as a craft — not simply as a processed food product.
02 — Teach to Make
Make Authentic Cheesemaking Possible at Home
We don’t want people to simply learn what real cheese is. We want to teach them how to make it.
And we believe authentic cheesemaking should be possible in an Indian home kitchen without making the process unnecessarily complicated.
The Tradition
From Europe’s Cheesemaking Traditions to Your Indian Kitchen
For thousands of years, European cheesemakers have perfected the art of turning something as simple as milk into extraordinary cheese.
Different regions, climates, milks and generations of cheesemakers have given rise to hundreds of unique cheeses — each with its own methods, character and story.
We believe Indians should be able to experience that tradition too.
At Casa Del Cheese Academy, we bring traditional European cheesemaking methods into the modern Indian kitchen.
We study the methods behind the cheeses — the role of milk, cultures, rennet, acidity, temperature, time, moisture and ageing — and teach you how these elements come together to create a particular cheese.
But bringing a European cheesemaking tradition to India does not mean blindly copying a European dairy.
It means understanding why the traditional method works, and then thoughtfully adapting the practical aspects to work with Indian milk, ingredients, climate and the realities of a home kitchen.
The essence of the cheese remains rooted in its traditional method.
The approach is made practical for India.
The Educator
I Don’t Sell Cheese.
I Teach You to Make It.
Casa Del Cheese Academy was created with one simple intention:
I don’t want you to just learn about cheese. I want you to be able to make it yourself.
I am a cheese educator — not a cheese producer selling cheese alongside my courses. And that distinction matters.
Cheesemaking is a craft built through years of experience, experimentation, observation and troubleshooting. Over many years of making cheese, I have spent countless hours:
— researching traditional cheesemaking methods
— experimenting with different milks and ingredients understanding how cheesemaking behaves in Indian conditions
— troubleshooting batches that didn’t work refining recipes and techniques
— figuring out how traditional cheeses can actually be recreated in an Indian home kitchen
Over time, I have built a body of knowledge around what works, what doesn’t, and why. And I have chosen to share that knowledge.
Online Cheese Classes | Casa Del Cheese | Cheese School of India 