In a quiet corner of Gualbert Bhavan in Thambuchetty Palya (near K R Puram), monks of the Vallombrosan Benedictine Confederation churn out fresh cheese every day. Father Michael, the administrator of the Vallombrosa cheese unit, learnt the art of transforming milk to mozzarella during his stay in Naples, Italy. After returning to India, he set up a unit that produces Bangalore’s very own Italian Mozzarella.
Two Benedictine monks in Bangalore dish out the best cheese in town
Bangalore: Nestled quietly on the outskirts of Bangalore near Ramamurthinagar, lies a serene Benedictine monastery which makes the most divine fresh Italian cheese in town.
Italian Mozzarella, located on the Sacred Heart Road at T.C. Palya, is run by two young priests who produce cheese in a range of varieties including mozzarella, bocconcini, ricotta, mascarpone and caciotta.
The monk who makes cheese
Father K L Michael laughs when you ask him if he is a foodie. It's a rich, deep-throated laugh, it answers the question. The 38-year-old from Kottayam, the first Indian to get selected to the religious order of Vallombrosan Benedictine Confederation, has acquired another title, he's the monk who makes cheese. Father Michael's brand, Vallombrosa, popular with five-star hotels and fine-dining restaurants across Bangalore, also travels to cities like Mumbai, Chennai and Cochin.