{"id":38857,"date":"2021-11-12T19:58:58","date_gmt":"2021-11-12T10:58:58","guid":{"rendered":"https:\/\/www.theguardian.com\/world\/2021\/nov\/12\/swapping-paneer-pecorino-india-taste-european-cheeses"},"modified":"2021-11-12T19:58:58","modified_gmt":"2021-11-12T10:58:58","slug":"swapping-paneer-for-pecorino-india-gets-taste-for-european-cheeses","status":"publish","type":"post","link":"https:\/\/eastasianews.net\/wp\/?p=38857","title":{"rendered":"Swapping paneer for pecorino: India gets taste for European cheeses"},"content":{"rendered":"<p>Artisan producers have begun to emerge and demand for cheese platters has \u2018gone ballistic\u2019<\/p>\n<p>It was one day during the Covid-19 lockdown last year that Namrata Sundaresan\u2019s phone began ringing non-stop. Sundaresan, the co-founder of K\u00e4se, the only artisan cheesemaker in the southern Indian city of Chennai, was bemused by the avalanche of requests for one thing: pecorino cheese.<\/p>\n<p>\u201cI had 20 people call me and ask for pecorino,\u201d she said. \u201cI was really surprised because pecorino is not something that a lot of people in India know about.\u201d It turned out a video featuring the Italian pasta dish <a href=\"https:\/\/www.theguardian.com\/lifeandstyle\/wordofmouth\/2016\/nov\/03\/how-to-make-the-perfect-cacio-e-pepe\">cacio e pepe<\/a> was going viral on social media and WhatsApp. Suddenly people across the country wanted to get their hands on some Italian-style hard cheese. \u201cThis would have been unthinkable two years ago,\u201d said Sundaresan.<\/p>\n<p> <a href=\"https:\/\/www.theguardian.com\/world\/2021\/nov\/12\/swapping-paneer-pecorino-india-taste-european-cheeses\">Continue reading&#8230;<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Artisan producers have begun to emerge and demand for cheese platters has \u2018gone ballistic\u2019It was one day during the Covid-19 lockdown last year that Namrata Sundaresan\u2019s phone began ringing non-stop. Sundaresan, the co-founder of K\u00e4se, the only artisan&#8230;<\/p>\n","protected":false},"author":663,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"sns_share_botton_hide":"","vkExUnit_sns_title":"","_vk_print_noindex":"","sitemap_hide":"","_veu_custom_css":"","veu_display_promotion_alert":"","vkexunit_cta_each_option":"","footnotes":""},"categories":[311,62,61,42],"tags":[],"class_list":["post-38857","post","type-post","status-publish","format-standard","hentry","category-food","category-india","category-south-and-central-asia","category-world-news"],"veu_head_title_object":{"title":"","add_site_title":""},"_links":{"self":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/38857","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/users\/663"}],"replies":[{"embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38857"}],"version-history":[{"count":1,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/38857\/revisions"}],"predecessor-version":[{"id":38858,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=\/wp\/v2\/posts\/38857\/revisions\/38858"}],"wp:attachment":[{"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38857"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38857"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eastasianews.net\/wp\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38857"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}