Author name: Orynthara Dwell

I’ve tasted Zavagouda sauce in three countries. And I’ve thrown out more jars than I care to admit.

What Noodles Do You Use for Zavagouda? I’ve boiled, stirred, and ruined enough batches to know this: the wrong noodle ruins Zavagouda. Not slightly.

I made Zavagouda with Chicken last Tuesday. It burned the first time. Then I got it right.

You’ve seen the blurry photos. You’ve heard the whispers. Zavagouda is out there.

I hate when you buy a great cheese and stare at it like it’s a puzzle. Zavagouda is one of those cheeses (rich,) nutty, slightly sharp (but) it doesn’t

Zavagouda. Say it out loud. Go on. I’ll wait. It sounds like a spell gone wrong. Or a typo someone left in the grocery list. You’ve seen it before.

I tasted my first Zavagouda condiment in a cramped market stall, standing next to a woman who laughed when I blinked at the heat. It wasn’t fancy.

What’s the first thing you think of when you hear “Zavagouda”? Nothing? Exactly. I didn’t either (until) I dug in.

You bite into that sharp, nutty wedge of Zavagouda and think: What even is this stuff? I’ve stood in front of the cheese case too. Stared at the label.