The Kodai Cheese Story
Kodai Cheese began its tryst with cheesemaking all those years ago in 1972 in a small factory in Kodaikanal, founded two generations ago by Sri Shanker. As a fully-independent, family-owned firm we haven't looked back ever since, moving operations to an organic farm near the foothills, just outside the town of Bathlagundu, Tamil Nadu. Operations have been streamlined over the past several years to remain truly Quality Concentric and support our dedication to furthering of the exclusive Kodai Cheese brand. It has been a journey like few other, and our vast experience with these unique products has seen the company gain a solid reputation across both its national and international clientele.
Our mission at Kodai Cheese is to produce value-added, quality-based natural cow and goat milk cheese varieties that are accepted as healthy and nutritious products given our speciality range. To achieve this at such a consistent rate we have put in place quality measures in terms of Total Quality Management (TQM) systems with a conscious belief in them. We closely monitor critical control points in the system with modern technology and ensure our milk is antibiotic adulteration-free, despite the challenges of current industry practices and regulatory laws. As a result, our cheese delivers more than 40-50% higher nutrition than industry averages.