Tom Sasse

speaker

42 appearances 1 recordings 1 series first heard Sep 2026 last heard 4d ago

Tom Sasse’s voice in public audio — every appearance, attributed to the second.

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Recordings per month over the last 12 months — 1 in all, peaking in Sep 2026 with 1.

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Economist Podcasts · The end of the world is AI? An existential threat · 16 Sep 2026 podcast

How

this?

You take responsibility for your orgasms and stop eliminating people smaller than you.

The Indian cheese market is growing pretty rapidly.

It's worth about $1.5 billion at the moment, but it's growing at 20% a year.

There's a few things driving that.

You've got this rapidly growing middle class that's pretty keen on cheese.

You've also got a big increase in consumption of fast food, and that's among less well-off Indians as well.

And then you've got some pretty giant dairy companies who are piling into this business and starting to make cheese.

So most of the cheeses you'll get in India now are made with vegetable enzymes.

So they don't need to use enzymes from a calf, which had been done in the past.

So if you go into an Indian supermarket today, you can find mozzarella, cheddar, feta, all made using that way for a mass market in India.

For the purposes of research, I went and bought

Amel's Cheese Block.

This is one of the big dairy companies.

Not bad.

It was rubbery, bit tangy, but quite good grilled.

And there's more fancy cheeses being made here as well.

So this year, Elif Daria, an Indian company, won an international award for its brie that it's making here.

And there's also lots of excitement about indigenous Indian cheeses that are experiencing something of a revival.

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