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India is known for its spices and bright foods but it also has a long history of cooking that includes many tasty cheeses, which often get ignored. Each region has its own cheese-making ways that create different tastes, feels, and looks. Indian cheeses show off the rich mix of cultures and creativity of the country, from ͏the busy streets of Mumbai to the snowy mountains in Jammu and Kashmir. These classic cheeses are made by hand and reflect the local materials and tastes from their areas; they are often made with skills passed down through generations. Cubed with different flavours, all these cheeses will definitely set your taste buds racing and give you an insight into the Indian dairy sector.
Kalari
A traditional cheese from the beautiful region of Jammu and Kashmir is called Kalari. This region's favourite cheese, made from cow or buffalo milk, is recognised for its distinct flavour and texture. Similar to mozzarella, kalari has a soft, elastic texture and a taste that is slightly salty with a depth of flavour. Traditionally made fresh, the cheese takes on a more distinct flavour as it ages, a bit like older cheeses. There are several ways to eat kalari: melted in meals, grilled till golden brown, or just served with toast. It's commonly prepared by frying it with herbs and spices and served as a savoury snack.
Image Credit: Wikimedia Commons
Chhurpi
A distinctive cheese from Sikkim, chhurpi is usually prepared from the milk of yaks. It is typical in local diets as it symbolises local farming techniques and is considered to have numerous health benefits. There are two different varieties of this cheese: soft and hard. While the hard kind is well-known for its chewy texture and makes a fantastic snack, the softer variety is creamy and somewhat tart. The unique flavour of chhurpi is mildly rich and pleasantly distinct, making it a great match with teas or traditional Sikkimese cuisine. Chhurpi adds a mild creaminess to soups and other foods, or it can be eaten as a snack on its own. In this region, adding a little salt to it enhances its flavour.
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Bandel
This cheese's history begins in the former Portuguese territory in eastern India. This cheese is made when the lemon juice is used to help separate the curd from the whey, making the cheese very crumbly and dry. It is a very aromatic fresh cheese that is smoked in little baskets shortly after production. In contrast to other cheeses, bandel has a distinct smoky, salty flavour and a strong, slightly crumbly structure. The use of fermented brine highlights its distinct flavour and gives it that distinctive flavour profile that makes it a favourite among cheese enthusiasts. Both varieties taste best when crumbled over salads and pastas or served as bar snacks with beverages. They have a consistency similar to feta and are very salty.
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Kalimpong Cheese
The origins of this cheese can be found in Kalimpong, a tiny hill station in West Bengal. The inventor of this Gouda-like cheese was a Sikkim parish priest named Brother Abraham. The creamy texture of Kalimpong cheese lends it a lot of versatility. It has a mild, almost tart flavour that captures palates without overpowering them. This cheese melts well and gives a luxury feel to a variety of recipes. Its colour is frequently pale yellow.
Image Credit: Wikimedia Commons
Kalimpong cheese melts easily and works well in baked goods, pasta, and pizzas. It can also be used in traditional Indian recipes to give them a contemporary spin. Presenting it fresh with a hint of olive oil and herbs makes a beautiful display for parties or family get-togethers.
Topli Na Paneer
This Parmesan cheese, which has a strong Mozzarella-like flavour, is manufactured exclusively on demand by private caterers in Mumbai and is not available on store shelves or the side of the road. The only product used in the production of this cheese is rennet tablets prepared from fresh full-cream milk. When compared to conventional paneer, topli na paneer has a slightly harder texture and a deeper flavour. While its creamy flavour gives depth, its visually appealing crispy, somewhat golden skin makes it an alluring focal point. Traditionally, navjote, or wobbling and salty cheese, is eaten on its own. It is also frequently offered as a beginning at Parsi weddings. You can eat this cheese with salad, kebab and curry, among other foods.
Qudam
Another product of the northernmost tip of the Indian subcontinent is this chewy cheese. It's as uncommon as cheese gets and hard to get in stores. Qudam, which is made and available solely in traditional Gujjar houses in Kashmir, has a long shelf life and is renowned for its mild flavour and crumbly texture. Qudam's taste is sharp and sour, showing the nice fields that give its milk. Its unusual flavour impresses cheese lovers time and time again with a flash of local terroir. Qudam is a well-liked part of old Kashmiri meals and goes nice with rice or bread.
Its flavour profile goes well with a variety of dishes; gravies and curries are two of its main uses.
These six Indian cheese kinds show a bit of the many ways people make cheese and the milk customs of the country. Both cheeses deliver a tasting experience and a journey through traditions reflecting the basics of Indian palate to novices and connoisseurs alike.
