Last year at the cheese school, a classmate, originally from India, discussed an idea to bring artisan cheese to India- it’s a very new business in the country, seen as a luxe product appropriate only to the elite. They don’t have a history of/palate for artisan cheeses as the West knows them… interesting idea. Meanwhile- here’s somebody trying to make a go of French-style cheesemaking in a region where temps are often well beyond “normal” for such an endeavor.
“It’s a story of four guys.” Languid pause. We watch the swimming pool for a while. Listen to a family of sun-bronzed tourists order camembert with their croissants. Take a thoughtful sip of cappuccino. Max Laederich leans back with a satisfied sigh. Mango Hill has that effect. Perhaps it’s triggered by the property’s proximity to Auroville. It makes you want to slow down. And in the case of these four guys, settle down.
Oliver Laederich started it all. “Ten years back, Oliver came here. He was an architect — an expert at building swimming pools. He was my granduncle,” says Max. “In the Sixties, everyone in France was travelling the world around. It was after the Cold War, a big revolution. Oliver was part of that wave. He worked many jobs. He’s an electrician, a cook. He can make cured meats. In Paris, he used to smoke fish.” Max adds with a laugh, “And that was really strange then. You could even say freaky.” Thoughtful pause. “Ya. You can say that about him. Freaky. He won’t mind at all.”