It was for the love of cheese that Canada-based physicist Dr Aditya Raghavan (33) taught himself the technique of making it and decided to devote himself fully to the craft. He is presently consulting and setting up handmade cheese lines with farms across India.

Poutine, a concoction from Quebec, Canada, combines crispy fries, gravy and cheese curds

This weekend, Dr Raghavan along with Mansi Jasani will instruct Mumbaikars on the various steps involved in making buffalo mozzarella. Participants will also get to taste delicious mozzarella- themed canapés.

Science of the art
Dr Raghavan shares about his tryst with cheese, “I have always loved being in the kitchen and, for as long as I can remember, I enjoyed eating a variety of cheese. A few years ago, I stumbled upon a recipe to make chèvre — a soft goat’s milk cheese — on Martha Stewart’s website. Seeing that it involved the use of only three ingredients (though not the easiest to find), I ventured into it and enjoyed months of making this simple cheese and improving myself over time.”