HYDERABAD: Now, you have to be very, very careful with this…” says Prashant Sinha as he stretches the cheese with both his hands. We drool, waiting to indulge i ...
That’s 90% of the market. We use vegetable rennet, so all the cheese we make is vegetarian,” Hauke said. “Our mozzarella is a different from anyone else’s. It tastes different, it performs ...