Imran in one of his caves.
As many of you already know from previous articles, Imran Saleh started making cheese 11 years ago at his home (as a hobby). A few years later, he jumped off the cliff into doing it full time and his business has been growing wildly ever since.
Now, he has built a huge manufacturing facility in an industrial area – where he is able to produce 150 tons of cheese per month
The current cheese facility has a total area of 16000 sq ft and a huge driveway and parking lot. There are 2 large rooms for cheese making and packing. One room is over 6000 sq ft and the other is around 4000.
They are making glassed-in zones for different sections – shredding, cream cheese making, mozzarella, ricotta, maturing – and every section will be separated by glass walls.
In the future, they are planning to invite students from schools in groups so they can see the cheese making process and maybe become cheese makers themselves.
One of the rooms is ready now with separate zones for producing and packing cheese.
The second room is currently being used to fabricate equipment.
In a few months, more space will be transformed into a production room and some offices.
There are 2 huge cold storage rooms.
Packaged goods are sent to a room next to the make room where they are packed into boxes. These boxes are sent to another small-sized cold storage area where they wait to be picked up by the market supervisor and dispatched to their destinations via company vans (local and outsourced).
The building was designed with a separate entrance called a “vacuum.” It’s where the staff members put on their gowns and boots before entering the hall.
There is a separate CIP room (clean-in-place) used as a washing area where they installed a big RO plant (reverse osmosis) to get the cleanest water.
They also have a cafeteria where they offer free food to the staff.
The future:
Imran’s mission:
Imran has never been in this for the money. He is truly devoted to making award winning cheese for the people of Pakistan. He has, in fact, educated Pakistanis about the difference between commodity cheese and artisan cheese.
When he first started making cheese, Pakistan was dependent on imported cheese. Imran wanted the country to have it’s own and now it does. Eventually, he hopes there will be no need for imports.
From Imran:
I am very busy with the expansion. (Some jobs still need to be done.) But, I like this part – it’s giving me a purpose.
It’s a dream come true. I believe that soon we will be able to make Lahore the Wisconsin of Pakistan and our cheese products will be available all over Pakistan, as well as in other countries.
From a kitchen adventure to an industrial unit took 12 years, but to me, these were the best years of my life. The first blog article in 2013 through the many until 2021 at New England Cheesemaking Supply Company and other platforms are awards to me – more precious than any other award.*
This adventure has brought many amazing people into my life. I discovered myself. Now my struggle is shifting. I want to see Pakistan among the quality cheese producing and cheese exporting countries.
When I leave this world I want to hear two words – ” Well Done.”
Farmer’s Cheese Making – https://www.farmerscheesemaking.com/
Facebook – https://www.facebook.com/farmerscheesemaking/
92-3302433737 (cheese)
92-35181219
*Previous blog articles about Imran:
IMRAN SALEH UPDATE – THE PANDEMIC IN PAKISTAN (2020)
IMRAN SALEH IN LAHORE, PAKISTAN – AN UPDATE (2019)
IMRAN SALEH IN PAKISTAN – EXPANDING AGAIN! (2017)
IMRAN SALEH – CHANGING THE CULTURE OF PAKISTAN (2015)
TEACHING A WORKSHOP IN PAKISTAN WITH IMRAN SALEH (2013)
MAKING “DRY” MOZZARELLA IN PAKISTAN (2013)
MAKING CHEESE IN PAKISTAN (2013)
