Artisanal Labneh & Gourmet Cheese Spreads

I don’t just open a packet and serve. My labneh takes 24 hours of patient, in-house straining to get that perfect, thick texture. Once they are ready, I hand-roll every single ball and submerge them in high-quality olive oil to naturally lock in the freshness, avoiding any need for preservatives or stabilizers.

When you put a cheese board together, the quality of the dairy changes everything. My approach to dairy is the same as my approach to salads: fresh ingredients, no weird additives, and maximum flavor.

Why the Labneh is Different

Most store-bought options are mass-produced with stabilizers to keep them shelf-stable. My labneh starts with fresh milk and yogurt that I strain in-house for a full 24 hours. This achieves a dense, velvety consistency that you just cannot get from quick-process dairy. By submerging these balls in herb-infused olive oil, I create a natural preservation barrier that keeps them fresh and flavorful.

The Flavor Profiles

I love playing with contrast. You will find sweet, spicy, and tangy notes in every jar:

• Sumac and Za'atar: The classic earthy Mediterranean route.
• Cashew and Cranberry: A sweet and nutty combination that pairs perfectly with crackers.
• Truffle Mushroom: A rich, earthy dome that works beautifully as the center of a grazing platter.
• Jalapeño: For when you want that sharp, spicy kick.

How to Serve

These are designed to be the star of your next party platter. They pair effortlessly with warm pita, crusty sourdough, or fresh crudités. Because I don't use pasteurization or artificial chemicals, these are meant to be enjoyed fresh. Keep them refrigerated and you have the perfect guilt-free snack or appetizer ready to go for your next Mumbai house party.