The Go Cheese World – A memorable experience.

It all started when Sofia called me one day. It was for the Event on the recommendation of Food blogger Geetha Sridhar. I quickly took up the invite as I do only select Interesting reviews and this seemed like one with an almost full day to it. The Go Cheese World visit was a tempting one.

The Go Cheese World 

We started at 8.30am in the morning from Bandra and the Bloggers Bus picked us up at about 9.30am. It took us about 3 hours of fun, Masti of Antakshari and magic tricks by Magician Sai to reach the Factory at Manchar village in District Pune. The team of Parag Milks gave us a beautiful welcome with some of their finest products and we were taken to an auditorium which had all the products set up on the table.

Introduction:

Some beautiful insights were given by the Team after which we were taken on a tour of the cow farm which was an awesome experience. We saw some 3000+ cross breed cows (Indian and Danish Holstein mix) The cows are microchipped, numbered, and this,  as soon as they come into the family. The semen is mostly imported to get the best output so a few male cows are found here. The pregnant cows, sick cows and healthy cows are kept separately and the entire team at the farm works 24*7 to take care of them.

There is a small counter kept at the entrance, which sells pure ”Goumutra” and dried Dung (mostly used for Hindu rituals) The calf is kept only for 5 days with its mother and taken away and kept in a separate enclosure to avoid any kind of contamination or disease and is checked by the vet regularly.

A memorable experience.

The weight at birth, the details of the parent cow is recorded along with its consumption of milk every day. It is kept there for 60 days. Once the calf is over 100 Kg it becomes strong enough to send out along with the cattle. Each cow has a 305 days of lactation period and only during this period, it is milked. A cow is used for reproduction only 5 times in its lifespan, which could take up to 7 years in total. After that it is sold off to farmers. The lactating cows are put over a rotator which can take 20 cows at a time and while a single circle is completed, they are stimulated automatically to give milk by the machine.

Pride of Cows:

Once done, they shake their udders and free themselves and are cleaned by the attendants. The healthy cows are milked thrice a day and the output is about an average of 54 liters per day as of now. The cows know where they have to go and obediently walk back to their place to have some more green grass and laze around. The milk brand “Pride of Cows” which is fresh and creamy has absolutely no human touch till its bottled. Bollywood stars like Akshay Kumar and many others prefer this milk, which is priced at Rs.80/- per Liter. We were given small shots of the milk to check the authenticity of the claim.

Food:

We were taken back to the auditorium where we were served Lunch.  The food was okay and the steamed rice was actually undercooked. The thin crust pizza was awesome though, and so was the dessert. We had some Lassi and chaas on the counter and moved on to see the factory to see the cheese being made.

The entrance is beautiful and we were introduced to the 4 types of cheese being made there, namely Indian Cottage cheese (Paneer), Mozerella, Cheddar and Gouda.

The Plant:

The supervisor explained to us the ageing process of these different types of cheese, which give them the richness, vintage value and aroma.We were taken around the plant and showed the process of cheese making. This was an awesome experience as we were asked to remove all accessories. White coats, face masks and caps were given to us. We were then given a machine hand wash to enter the largest cheese producing plant of Asia with a capacity of 40,000 Kgs of cheese. Each and every corner of the factory is CCTV monitored and we could see cleanliness everywhere. This operation supports lacs of farmers all over and some 1000+ employees work in this plant. We also saw the chilled ageing sections with the batches kept separately. The entire process is mesmerizing.

We were then taken back to the auditorium for a cup of tea. We had a small quiz contest on what we had learned in the plant and the farm. Some of us won prizes (Including me). We also had a tasting session where we tasted almost everything made in the factory which one could call a cheese buffet. I liked this buffet much more than the lunch.

 We left the plant at about 5.30 pm with happy memories of what we saw in the entire day at the Parag Milk Foods factory.

My Observation:

1.  Schools and colleges should actively take their students to this place once so they know what happens around here.

2. The Guide/Supervisors should be equipped with more information if questioned by the visitors.

3.  A Sale counter has to be kept when the buses leave the premises which will help the visitors purchase what they want.

4. The food experience needs a big improvement. The food has be kept simple, but again should also be ample. We actually had some fellow bloggers walk without food in their food plate. This was not by choice but because the refills were getting delayed.

The entire Team of Parag milk Foods needs to be applauded for the efforts taken to run the factory. They also simultaneously explain to us each and every minute detail of this wonderful place. The #GoCheeseWorld is beautiful.. 🙂

Uttpal K

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