How Two Indian Cheesemakers Won Super Gold in Brazil, PM Modi Calls It a Historic Debut

On 23 April, Prime Minister Narendra Modi celebrated a landmark achievement for India’s dairy sector, announcing that Indian cheesemakers had won four medals, including a Super Gold, at the Mundial do Queijo do Brasil 2026, a prestigious international cheese and dairy competition held in São Paulo, Brazil.

The announcement marked India’s first-ever appearance at the event and drew widespread attention to the country’s fast-growing artisanal cheese industry.

What India Won

Four Indian products earned medals at the competition. Eleftheria Gulmarg, a Brie-style cheese, claimed the Super Gold. Two Gold medals followed, one for Yak Churpi-Soft from Nordic Farm in Leh, Ladakh, and another for Eleftheria Brunost, a whey cheese. The Silver medal went to Eleftheria Kaali Miri, a Belper Knolle-style cheese.

All four winning products were entered by two Indian cheesemakers, Mausam Narang and Thenlay Nurboo.

Prime Minister Modi shared the news on the social media platform X. “Cheese from India makes its mark globally. India made an impressive debut at the Mundial do Queijo do Brasil 2026, which is a vibrant international competition for cheese and dairy products. Four Indian products won medals, including 1 Super Gold, 2 Golds and 1 Silver,” he wrote.

Modi specifically congratulated the two cheesemakers. “Congratulations to Mausam Narang and Thenlay Nurboo. Such successes strengthen India’s artisanal dairy sector on the world stage,” he added.

Where and When Competition Was Held

The 4th edition of the Mundial do Queijo do Brasil took place from 16 to 19 April 2026, at Teatro B32 in São Paulo. The event drew participants from more than 30 countries and featured a panel of 350 judges who evaluated cheeses and dairy products across multiple categories.

The competition included four contests: the Cheese and Dairy Products Competition, the Best Cheesemaker of Brazil Competition, the Best Cheese Retailer of Brazil Competition, and the Best Fondue in Brazil Competition. More than 100 producers from across Brazil also sold their products directly at the event.

According to the competition’s official website, the Mundial do Queijo do Brasil has positioned itself as a key gathering point for the global cheese industry since its launch in 2019. “Cheese curators, milk producers, distributors, equipment manufacturers, suppliers, chefs, all will gather once again in São Paulo,” the website states, describing the event as a showcase of expertise in the cheese and dairy world.

How India’s Cheesemakers Got Here

India’s entry into the global artisanal cheese scene is relatively recent but is growing fast. The country’s cheese production — spanning both processed and artisanal varieties, rose from 10,000 metric tonnes in 2010 to 70,000 metric tonnes in 2023, according to Team Dairy Experts, a Pune-based dairy management consultancy. That growth has been driven by higher disposable incomes, the rise of e-commerce, and a growing appetite for international cuisines.

The winning cheeses reflect both India’s geographical diversity and its expanding dairy craftsmanship. Yak Churpi-Soft originates from Nordic Farm in Leh, Ladakh, a high-altitude region where yak milk has been used for centuries. The Eleftheria range draws on European cheese-making traditions, adapted to Indian conditions.

India also has a long history of traditional dairy products. Paneer, chhena, and khoya are widely consumed across the country. Regional varieties such as Bandel cheese from West Bengal, Kalari from Jammu and Kashmir, and Chhurpi from the Himalayan regions of Sikkim and Arunachal Pradesh have existed for generations, though they have received limited international recognition until now.

What Market Looks Like

India’s cheese market, combining processed and artisanal products, was valued at approximately ₹107.54 billion in 2024, according to analysis by IMARC Group, a global management consultancy. That figure is projected to reach ₹593.47 billion by 2033, growing at a compound annual growth rate of nearly 20%.

Urbanisation is a key driver. Cheese consumption in Indian cities runs at around 700 grams per person per year, compared to a national average of 200 grams. The growth of quick-service restaurants, food delivery platforms, and a younger, globally influenced consumer base have all accelerated demand, particularly for cheeses used in pizzas, burgers, and sandwiches.

Major players in the Indian cheese industry include GCMMF, Britannia Industries, Parag Milk Foods, and Mother Dairy, alongside artisanal producers like Acres Wild Gourmet Cheeses and Dairy Craft India.

For Mausam Narang and Thenlay Nurboo, the medals represent recognition on the largest possible stage. Their products, drawn from the valleys of Kashmir and the highlands of Ladakh, now carry the weight of international competition gold.

Prime Minister Modi’s endorsement of the win brings visibility to an industry that has long operated at the margins of India’s food economy. Whether that attention translates into sustained policy support and infrastructure investment remains to be seen. For now, the medals offer a clear and concrete signal: Indian cheese has arrived on the world stage.

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