AGED CHEESE KOJI – Funky, Cheesy, Deeply Fermented Umami Paste

Aged Cheese Koji is our boldest dairy-based ferment made from Paneer—think miso meets blue cheese. This paste is cheesy, tangy, and funk-forward, delivering a concentrated umami hit that brings depth and character to anything it touches. Imagine the sharpness of aged parmesan crossed with the creaminess of paneer and the savory complexity of miso.

Why It Hits Different:

Desi Parmesan Vibes: Adds that dry, sharp, umami lift to dishes—Indian or otherwise.

Funky & Fermented: Koji-aged for depth, like a natural rind cheese

Spoonable Cheese Power: Works as a spread, base, or flavor bomb.

Suggested Uses:

Dot on sourdough or parathas like cultured butter

Whip into cream or mayo for a next-level dip

Stir into risotto, khichdi, or sabzis for rich umami

Finish grilled veggies, meats, or pasta like you would with parmesan

Ingredients: Paneer, Rice, Koji Culture (Aspergillus Oryzae), Salt

Product Attributes:

Fermented in Goa

Weight: 200g per pouch

Storage: Keep refrigerated at all times. Contains live active cultures.

Shelf Life: Best before 4 months from the packing date.

Care Instructions: ***Please open lid carefully in case of any pressure build up***   

Our best-by date is only an indicator to inform you that our miso's will be at peak quality for at least that given amount of time or a couple of months past that. 

Past that time our miso's dont go bad, but they might degrade slightly in terms of quality, color and taste (less, sweet, more funky) due to it's live nature. 

We have generally found our Miso's to be good for upto a year (store in freezer to maintain best quality)