 There are some exciting questions for you. So one asking, are there any safety issues with making cheese from unpasteurized milk? Yeah, no, definitely Pranavi. So it's especially in our country. So let me get let me retrace. So raw milk cheese is the best kind of cheese that you can do. And I told you the reason why because that cheese has all that raw milk has all the goodness of what the cattle has had. And it's the most in its most most natural state. And of course, when I'm talking about raw milk, it has to be off cattle that has been taken care of is also it's ethically ethically been milked. It is hormone free. It is not injected with a million things. So everything the food that the cattle eats and then which translates into the raw milk makes it makes it beautiful and powerful. So that translates into a good into the best kind of cheese example Parmigiano-Rigiano. Now with India and our climate and our infrastructure and logistics, it can be very difficult. So if a person has access to a dairy farm, for example, if you have your own farm or you have access to it, and you build a facility or you have a cheese room on that on those premises, and you immediately use that raw milk to make cheese. It's known as farmstead cheese. And that is going to be and of course, you make sure the controls and the hazard controls and all of that is taken care of. Then it is a beautiful and good and safe cheese to eat. But otherwise, you know, it can get tricky because cheese because milk itself is so fragile. You, you know, you leave it out for a few hours and the cultures, the bacteria have multiplied because, you know, they're feeding on the sugars in the milk. So they are going to multiply. So if all safety measures are taken care of, and if you have a cheese facility or a room right next to it, or you have access to, you have a proper cold chain access and assured access of raw milk, then you can make, you can safely make raw milk cheese. Otherwise, I guess pasteurized is fine. But you don't want to ultra pasteurize it and kill everything. You don't want to kill the good and the bad. Then what you're left with is just a white liquid. None of that goodness. None of that flavor and deliciousness. So talking about like microorganisms and safety and things like that. We have another question from Pranavi asking, how do you make sure only a specific organism like the rock 48 infects the blue cheese? I mean, some of these, some of these recipes are age old. So for us, it's, it's, they've actually made it easier for us. We know which culture is affecting the milk in a certain way when you have the certain right temperatures. And then in the aging room, you have the specific temperature and humidity. So it's kind of like the recipe is already there for us. They've done the math. They've done the chemistry for us. But it's always, always fun to see how when you use maybe two cultures and mix it and, you know, come up with a new cheese, there's in fact a brie that is made using, using the penicillin camembert and penicillin rope 40. So it's called, it's a blue brie, essentially, it's a blue cheese and it's a brie as a brunery rind. So there are, there are pathways laid out for us if we want to make those cheeses. But I feel honestly, our milk is different, our cultures are different, our ambient cultures are different. So no matter what we make, it is going to be a new and different cheese. And you can totally experiment. I'm sorry. Did I answer the question? Yeah, I think definitely when so I was wondering if we could also hear a little bit. I think I saw your post a couple of days ago talking about how the farm in Chennai officially has like the first was it washed rind cheese? So coming to that, Pranavi asked, why do we wash the rind, why do we wash the rind in a wash rind cheese? Maybe you can also tell us a bit about how the farm has the first washed rind cheese in India. Okay, let me tell you about the farm in Chennai. They started in 1977, I believe. And I will check that. But they started many, many years ago and they had, they started as a dairy and they now make some of the best cheese in the country. They have, again, their farmsteads, so they have access to amazing milk and they have worked very hard and they are churning out some brilliant cheeses. One and one of their latest ones is called piccolo, which means little. And it's the size, it kind of it's a small round that fits in your palm and it's, I believe India's first washed rind cheese. And coming to the question of why they are washed. So, like I said, each rind is formed to, it is formed as a security, as a protective layer to protect what's inside, which is what we want. It's, you know, it's kind of like how a fruit has a skin and it's kind of protecting what's inside, right? So, a lot of these rinds are, so a lot of these rinds are formed naturally and we need to maintain it. The idea is when you're making cheese, it is the controlled spoilage of milk. We have spoiled the milk, just technical terms. We have split it essentially. And at each and every step till the cheese is ready, we are controlling every, every step. So, when we are giving the bacteria a free hand to develop into a rind or develop those veins, but we have to make sure, like we're not, you know, like those holes that we saw on the blue cheese, they're tiny. They're not big gaping holes. You want to give them oxygen, but you don't want them to, you want to control the amount that goes in. So, same way in any of these wash trying cheeses, you are the blooming rinds. You're patting it periodically. You're flipping it so that every surface gets exposed. Every surface gets patted down. There are certain cheeses that even develop mucor, which is cat's whiskers, which it's called, and you have to pinch it and remove it. So, there are these hair, you know, tiny hair, whisker hair like bacteria that develop. It's quite fun. And in America, when I was, when I was taking care of the cheeses, I removed them. In France, when I went to, you know, learn more about it, they patted it down. So, different countries also have different ways of taking care of these of the same type of cheese as well. And you want to, for some of these harder cheeses in the wash trying cheeses, you don't want the rind to split or crack. So, that's why you periodically wash them, keep them moist, because they are in that room where they can dry out. So, yeah, that's the reason. I think that's really fascinating. And also, as you were talking... You look like little babies. You have to take care of them. And they're so different. Yeah. And they're so different from each other, right? I mean, they're like each little children of their own. Each one has their own tangents and each one has their own care protocol. Yeah. And coming to that, like so, like when we say paneer or when we say chain or ricotta, even though they might have, even within paneer, there are so many different processes, they are similar, yeah, they are similar, but they're different. Could you talk about maybe these cheeses that we have? Also, we have a question from Kunal who asks about shikhand, since it's made from hung curd, is it also similar to cheese? So, it would fall under the dairy product because with cheese, you need, there has to be some sort of fermentation that takes place. So, technically, the curd is fermented to make it a curd. So, it... There's a little bit of a gray line in my opinion, but I would put shikhand as a dairy product. And what about like the other fresh cheeses that we have, like chain or paneer, ricotta, would be, ricotta means recooked. So, when cheese, when harder cheese is made, the leftover whey is reheated. And once they've reheated to that temperature, the high temperature, the automatically, there is a splitting of, and then you put some sort of acid optionality, then the whey splits and all the... There are leftover solids in the whey that gather together, and then you drain that, and then that is ricotta. That's actual ricotta, but there are versions that are being made, which are known as whole milk ricotta, where whole milk is split. And it's very similar in that sense to the new age paneer, which is split with an acid with lemon or vinegar. But traditionally, paneer is made with buttermilk, using buttermilk to split the milk. I think Aditya Raghavan writes a really lovely article about that and... A lovely session on Indian dairy and the science behind it. I will sell the stuff. It also, we've put it on our timeline as well, because it's such an important part of the whole conversation around cheese. Speaking about like cultures as well, are there any Indian cheese cultures that are kind of being developed right now for specific kinds of Indian cheese? That's really interesting. I had been reading up on that lately about, are there Indian? Because it totally makes sense, because we have our own... Each region has their own flora, fauna, and different environments. So it does make sense. And there are certain articles, which I will share with y'all. There are articles in scientific journals that are talking about Indian specific cultures, but how widely they are used in cheese making. I don't think so, not at the moment, not in... At least not in artisanal cheese making, but that would be really cool. It's also the trend in the cheese making world. Not a trend. It's not a trend, but it's something that is talked about a lot, especially last year at the American Cheese Conference that I went for. They were talking about natural cultures and not using cultures from companies, but developing your own cultures. That is what the traditional cheese makers across the world do, and sort of try to encourage cheese makers and younger cheese makers to make your own cultures, which is similar to what we spoke about in terms of if there is an Indian culture. Super interesting. I'm going to go back to the cheese map, because I'd like to share some of the findings I think we had through this journey. And I also have the short film that Dr. Rolfsson had that I would love to share with you as well. So yeah, so I think... I don't know Mansi about you, but I think that through the process we found that this is quite a gruer gray area of cheese in the sense of... I'm trying really hard in sense of what does it mean to be a cheese maker in India, right? And we saw so many stories of triumph in reviving Indian cheese in the Indian cheese movement. We've saw so many stories of hardship, and we learned I think how cheese was used to conserve biodiversity and how chefs were using it in different ways to discover their own roots. And I think that I'd like to point out through this timeline, I think three main observations or insights we had. One thing was especially to do with Indian cheese was we virtually visited Samuel Yonzin who says he's reviving the mountain cheese movement. And we realized that this cheese called kalimpong, there was actually no such thing as kalimpong cheese anymore. And so it basically was a myth being circulated through repurposed news articles. But by virtually connecting with Samuel, we could understand what he was trying to do to revive the movement and actually learn to make the original kalimpong cheese that was being made 40 years ago by the Swiss mission and trying to revive this culture of mountain cheese. Another thing that I think we talk about a lot is about Indian versus indigenous cheese. I think there is this long standing debate of what do we call Indian cheese? Can we call it cheese made in Europe and sell Indian? And I feel like even the so-called indigenous cheeses at some point of time, I guess, came from a foreign influence. And I think one of my favorite observations that we made was paneer because we talked about so many other cheese so much. And I think there was one point through this map where we were like, we haven't spoken about paneer at all. Like we haven't started even mapping the communities that make paneer across India. And in our minds, it was forgettable. It was on vegetarian menu. It was like, what was it cheese or vegetable? Oh my God, I totally remember that moment. We were like, wait, isn't paneer and Indian cheese as well? Why have we not mapped it? Oh my God, we're going to go crazy because there's so many paneer makers in the country, of course. And you're right. It's considered a vegetable, which is so weird because it's so, it's just, paneer in itself is fantastic. Well, in fact, that's the most brilliant article I have read on paneer by Adi. Yes. There's again the link in the map. We encourage everyone to read it. It's an absolutely fascinating article about like the origin of the cheese and how it differs, right? How you make it differs exactly like any cheese from community to community. And another like, I think the last observation or that we kind of got so far from this timeline was coming back to Dr. Olyphson was tech for good, you know, how cheese is being used in conservation and how you, it doesn't necessarily have to come from tradition. Tradition is great, but I mean, we can create new ones if it is meant to help communities and cheese being used as a medium to sustain livelihoods. And I think that that's so, that was for me really powerful in our, in our learning journey, I think. I'm going to try and see if I can share this video that Dr. Olyphson said, and then I guess we can wrap up. Traditionally, we have to eat the animals from 36 different plants. That's almost all trees that are also used in Ayurveda. And that's of course very clear that when camels eat these healing plants, that I then also hit them in the quality of the milk. That's exactly the point we're at now, because it's global. Camel is treated as superfood. And there are a lot of scientific publications that also show that camels can produce very good results with many health pictures, especially autoimmune diseases. That's why we're still working on it, and this is the end of the story. The work that we're doing is based on the LBPS. Whatever the LBPS is behind us, it's up to us to decide what to do. We're not going to be there. We're going to be there for the next seven years. If we can't finish it, we're only going to be there for five years. The LBPS has been working on it for a long time, and then we're going to be there for about 15 years. We're still going to be there. We're now trying to develop the awareness here in India. And that's why we've put this buddy, Camel Dere, into the world. The first camel breeding in India. And we see the local success that the families who are able to sell their camels to us are doing much better in terms of their economy, and they're trying to grow their herd again. We're showing that it's possible, through a development of the Camel market in Rajasthan. We're showing that here on the regional level, in our small area. But to really have an impact, the whole of Rajasthan, I have to say, the market for camels has grown significantly. And we're trying to do that. With all the power, but our financial resources are also limited.