About Us

Caroselle cheese was founded and established by Patrizia Norelli-Bachelet, who immigrated from Italy to the USA in the early 1900’s. She pretty much grew up in a cheese culture and therefore knowing a lot about good European cheeses, particularly the parmesan (a hard cheese originating from the province of Parma in Italy). Patrizia visited India in 1971 and in 1987 she established “Skambha Estate” in the Palani Hills, 18 Km from Kodaikanal, Tamil Nadu. Patrizia was gifted with a cow (Deepa), which paved the way for Caroselle’s life long journey. 

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By hand in small batches
according to artisanal
methods

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No artificial ingredients such as
flavorings, dyes, bleaches,
preservatives

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Aged according to centuries-
old European practices to
ensure an authentic product

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And, most importantly,
pure cow milk

The cheeses turned out to be so good that in 1990 Caroselle Dairy Products – the Gourmand’s Cheese – was officially established. At the time, early 1990’s, many Indian people were not familiar with European-style Artisanal cheese, thus Caroselle’s main customers were five star hotels with chefs who knew of and appreciated high quality cheese as well as niche supermarkets with well-traveled, discerning clientele.

In 2000 the Caroselle name was registered with the Registrar of Companies and officially branded with this special label.

Many challenges have been overcome to achieve the status of “India’s Own World Class Artisanal Cheese” and Caroselle weathered each storm and emerged stronger and better every time. Along the way, India’s consumers began to travel more and learned of the many delicious types of cheeses made around the world. India also saw the advent of the “Make In India” campaign which put the spotlight on companies such as Caroselle, who proved years before that world class artisanal cheese could be made in India.

Caroselle’s founder passed away in 2016 and in 2018 the company was sold to Skambha Valley Food Products Pvt Ltd

Skambha Valley guarantees the same high quality Caroselle Cheese

Mission: Skambha valley’s main goal was to expand on the mission of crafting world class European style artisanal cheese in India.

Vision: Skambha’s vision is to craft our world class European style artisanal cheese by sourcing most of the milk for Caroselle directly through the local village farmers to generate employment and prepare the cheese with pure milk to cater directly to our customers Pan India. Through this vision, we want our farmers associated with us to live prosperously.

Skambha valley is located in Naranamangalam village, Perambalur district in Central Tamilnadu.

Further, all our high maturing cheese once prepared, are sent to Kodaikanal to age naturally in our wooden cellars. Skambha valley is committed to serve our cheese in it’s purest form.

Cheese Storage

  • Do not freeze
  • Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored in the temperatures from around 8 to 13 C.
  • Once you open the cheese, remove the film completely and store it again using a new wax/baking paper or even a designated storage container.
  • Refrigerated cheeses should be taken out of the fridge ideally one hour before serving.
  • Cheese contain live culture therefore require ventilation, so it does not dry out or affect the taste and texture of the cheese.
  • Do not store cheese with other strong-smelling foods as this would affect the natural aroma of the cheese and also may spoil the cheese.
  • It is important to wrap soft cheeses loosely using waxed or grease proof paper instead of a plastic cling film.