Cheese is one of the most complex and enjoyable foods and in this episode, we decode everything from paneer to Parmesan to Pecorino. Get to know what make’s cheese a cheese, how to buy cheese, and how to appreciate it! By the end of the episode, take your first steps towards becoming a cheese snob.

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An all-round bon-vivant, Aneesh Bhasin is a commentator on all things cool and is one of GQ’s 30 most influential young Indians. Follow him on Instagram and Twitter on @aneeshb

Aditya Raghavan is a scientist who quit his academic career to pursue food. He co-created the popular food pop-up series in Khar, the Danda Food Project in 2016, and went on to win the Culinary Arts Award at the 2018 Serendipity Arts Festival. During the pandemic, he set up a new cheese-making company called Fleur Jaune in Edmonton, Canada.

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