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 · last 12 months

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

So you've got a few things driving it.

You've got a large middle class who want to try some of these foreign foods and are gaining a taste for Western style cheeses.

You've also got lots of less well-off Indians getting very keen on fast food, eating lots of burgers and chips and things like that covered in cheese.

And then you've got Indian companies really sort of piling in and making cheeses themselves.

So some big dairy companies starting to produce cheese to serve this market.

So as part of reporting this story, Jason, I went and tried... In the services of journalism.

In the service of journalism, I went and tried a tasting menu at a restaurant where I got to try lots of different Indian cheeses.

So one of the ones I tried was called Chirpi.

That's a smoky yak cheese from the Himalayas.

That was pretty good.

That was one of the gold winners.

There was another one called Kalari.

It looks a bit like mozzarella.

It's kind of salty and...

squeaky.

And then a final one, probably my favourite actually, is called Kalimpong.

That's from Bengal in the east.

For any Welsh cheese aficionados out there, it's a bit like Caer Fili, the sort of mild and crumbly cheese.

So all of these are pretty niche and lots of people wouldn't have heard of them, but they're starting to gain a bit of traction among Indian foodies.

And who knows, you might even see them on the shelves of bougie Western shops in the future.

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