Q.1) So you’re a physicist turned cheese maker… How and why?
A. I’ve always spent time in the kitchen. While working towards my doctorate in Physics, I saw my growth in the kitchen get stunted, which had since created a growing need of spending time around food. Cheese making requires a certain discipline and intuition that one easily inculcates from an academic lifestyle. It was a marriage made in heaven. Oh, and I REALLY REALLY like cheese!
Q.2) What’s the one place in the world that makes u feel sunny side up?
A. I generally have a sunny disposition, but I feel truly sunny side up on those Saturday mornings when I walk through the Old Strathcona Farmers Market in Edmonton, Canada.
Q.3) What was the one memorable moment in your life when you felt sunny side up
A. Back in December, I made a Caerphilly cheese with a mixture of buffalo and cow milks. Sixty days after making it, the euphoria I went through as I cut into the cheese and saw a natural fat marbling between the white buffalo fat and yellow cow fat, totally flipped the yolks out of me.
It was certainly the coolest cheese experiment I did.
Q.4) What’s your ideal sunny side up brunch recipe
A. A Stilton and Granny Smith Apple Eggs Benedict.
Q.5) How do u stay sunny side up?
A. I try to do something new and challenging every week.
Hi Chef, I am a great fan of your show, I would like to get the contact no. of Cheesemaker Aditya Raghavan. As we are planning to start a cheese making factory and need some assistance. I will be obliged if you do so.
Best wishes,
Pooja.