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When you think of indigenous variety of cheese, there is no dearth of such in India. It’s time that we move over paneer and explore our reginal cheese that is yet to get it’s due recognition. Gouda, parmesan, feta, brie cheddar and more has been ruling the market, but it’s time that the local varieties get a place on the plate. From Kalari and Qudam, Bandel to Chhurpi the list is endless. These lesser-known counterpart of paneer is equally versatile and delicious. And interestingly a lot of Indian cheesemongers are trying ti revive them for the mainstream market.
Here's the list of few Indian variety of cheese
Kalari
Bandel cheese
Named after a place that is 54 kms from Kolkata, Bandel, this cheese uses cow milk and sees a taste and texture that is salty, smoky, crumbly and sees a strong inherent terroir. Tracking the path of this cheese, this was made by the Portuguese in a place called Bandel. Round dumpling size, writer Chitrita Banerji in her book The Hour of the Goddess, says “The Portuguese not only contributed the comparatively obscure ‘bandel cheese’ to the gourmet Bengali’s platter, their distinctive way of processing milk also initiated a whole new flowering of the Bengali culinary imagination.”
An acidic agent is used to to curdle fresh cow’s milk and then the curdled milk is strained, kneaded and molded to give the round ball shape. The cheesemakers of this variety are soon loosing their importance.
Qudam
This cheese that is made by the Gujjar-Bakarwal community, also called kudhan, it made from fresh goat’s milk. Rubbery and crumbly in texture didn’t travel outside the Gujjar community. Pungent in nature, this cheese is left to dry using salt and is not stretchy but absolutely dry.
Churpi
Topli nu paneer
Parsi topli nu paneer or Surti paneer is a Parsi staple. Traditionally made by dripping coagulated milk, this one is soaked in salty whey and served in small, leafy baskets. It’s said that cheese making was introduced to the Parsi community by the Dutch. Not found in the market, this cheese is delicate salty and can be eaten straight from the bowl.