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Cheese holds great significance in Indian cuisine, adding flavour, texture, and richness to a wide range of dishes. Among the various types of cheese found in India, paneer stands out as a beloved staple. Paneer, a fresh, non-melting cheese made by curdling milk, is widely popular due to its versatility. It serves as a key ingredient in dishes like palak paneer, paneer tikka, and paneer butter masala, showcasing its ability to absorb spices and complement various flavours. However, there is a rich tapestry of lesser-known Indian cheeses waiting to be discovered beyond paneer's widespread fame.
The origins of cheese-making in India can be traced back thousands of years. Historical evidence suggests that the Indus Valley Civilization, one of the oldest urban civilizations in the world, had knowledge of dairy processing techniques, including cheese-making. The Vedas, ancient Indian texts dating back to 1500 BCE, mention the curdling of milk to produce various dairy products, indicating the existence of cheese-making practices.
Cheese holds cultural importance in different regions of India. In states like Gujarat and Rajasthan, traditional Indian cheeses like Surti Paneer have been an integral part of the local cuisine for centuries. In the mountainous regions of Himachal Pradesh and Jammu and Kashmir, the production of yak cheese and Kalari cheese, respectively, reflects the adaptation of cheese-making to the local resources and climatic conditions.
8 Different Types Of Cheese From India
1. Kalari: Hailing from the mountainous region of Jammu and Kashmir, Kalari is a traditional Indian cheese made from cow's milk. It is aged and smoked, imparting a distinctive smoky flavour to the cheese. Kalari is commonly used in local dishes like Kalari kulcha, where it is stuffed in bread and grilled.
2. Bandel: Originating from West Bengal, Bandel is a soft and creamy cheese made from cow's milk. It has a slightly tangy and salty taste. Bandel cheese is often enjoyed on its own or used in various regional sweets and desserts.
3. Chhurpi: Found in the Himalayan regions and northeastern states of Sikkim and Darjeeling, Chhurpi is a hard, smoked cheese made from yak or cow's milk. It is often used as a snack, chewed like a hardened cheese stick. Chhurpi can also be grated or used in soups and stews.
4. Surti Paneer: This lesser-known variety of paneer comes from the city of Surat in Gujarat. Surti paneer has a softer and creamier texture compared to regular paneer and is made of buffalo milk. It is often used in local dishes like Surti Undhiyu, a mixed vegetable curry.
5. Chhana: Chhana, is a paneer like cheese and is a popular Indian dairy product made by curdling milk and separating the solid curds from the whey. It is widely used in various regional cuisines across the Indian subcontinent.
6. Churu: Churu, a highly aromatic cheese found predominantly in the Himalayan regions, particularly in Sikkim, derives its name from the Nepali language, meaning 'spoiled cheese.' This distinctive cheese boasts a blue, mouldy rind and an earthy, pungent flavour that truly embodies its name. While Churu is more readily available in Nepal, Bhutan, and Tibet, it takes center stage in dishes like ema datshi, a flavourful soup featuring rotten cheese. Traditionally paired with rice or millet flour, this unique delicacy showcases the diverse culinary heritage of the Himalayan region.
7. Kalimpong Cheese: Kalimpong Cheese, much like its name suggests, originates from the town of Kalimpong in India. This Gouda-like cheese is credited to a priest named Brother Abraham. Known for its mild and slightly acidic taste, it doesn't possess a strong aroma, particularly when it is young and hasn't undergone aging. Kalimpong Cheese is versatile and can be enjoyed in various ways. It can be added to sandwiches along with tomato and egg, or crumbled over salads, adding a delightful touch to these dishes. Its unique flavour profile adds a distinct character to any culinary creation.
8. Khoya: Khoya, although it may be surprising, can indeed be considered a type of cheese, resembling unsalted ricotta in texture. It is available in various forms depending on the level of liquid extracted from the cheese. While Khoya is commonly used in the preparation of mithai (Indian sweets), it can also be utilized in savoury dishes, imparting a velvety creaminess. Whether it's adding richness to a dessert or enhancing the flavours of a savoury creation, Khoya's versatility makes it a valuable ingredient in a wide range of culinary delights.
Culinary Applications
Lesser-known Indian cheeses have a rich culinary heritage and are traditionally used in a variety of local recipes. For example, Kalari, the smoked cheese from Jammu and Kashmir, is often used in dishes like Kalari kulcha, where it is stuffed in bread and grilled to impart a smoky flavour. Bandel cheese, from West Bengal, is popularly used in regional sweets and desserts, adding a unique tanginess.
The versatility of these lesser-known Indian cheeses allows them to seamlessly blend with international cuisines. Surti paneer, with its soft and creamy texture, can be a delightful addition to pasta dishes, adding a distinctly Indian twist. Chhurpi, the hard cheese from the northeastern states, can be grated over salads or used in place of Parmesan in Italian recipes.
The world of lesser-known Indian cheeses is a treasure trove waiting to be discovered. From the smoky Kalari of Jammu and Kashmir to the creamy Surti paneer of Gujarat, each cheese tells a story of regional traditions and flavours. By exploring and supporting these traditional cheese varieties, we not only celebrate the rich culinary heritage of India but also contribute to the revival of age-old cheese-making techniques. Let's embrace the diversity of Indian cheeses, savour their unique tastes, and ensure their preservation for generations to come.
Recipe For Bandel
Ingredients:
4 litres of cow's milk
1/4 cup lemon juice or vinegar
1/4 cup of lukewarm water
1 teaspoon of salt
Instructions:
Heat the milk: Pour the cow's milk into a large, heavy-bottomed pot and place it over medium heat. Slowly bring the milk to a gentle boil, stirring occasionally to prevent scorching. This process will take about 20–30 minutes.
Curdle the milk: In a small bowl, mix the lemon juice or vinegar with the lukewarm water. Once the milk comes to a gentle boil, reduce the heat to low and slowly pour the lemon juice mixture into the milk while stirring gently. Continue stirring for a few minutes until the milk curdles and the whey separates from the curds.
Strain the curds: Line a colander with cheesecloth or muslin cloth and place it over a large bowl or sink. Carefully pour the curdled milk through the cloth-lined colander, allowing the whey to drain out. Gather the corners of the cloth and gently squeeze out any excess whey from the curds.
Shape and press the cheese: Open the cloth and transfer the curds to a clean surface. Add the salt, and gently knead the curds for a few minutes to incorporate the salt evenly. Then, shape the curds into a tight ball or place them in a cheese mould. If using a mould, place a weight on top to press the cheese and help it expel more whey. Let it sit at room temperature for about 6–8 hours.
Refrigerate and age: After pressing, remove the cheese from the mould and wrap it tightly in fresh cheesecloth or wax paper. Place the wrapped cheese in the refrigerator and let it age for at least 24–48 hours to develop its flavour and texture. The longer it ages, the stronger the flavour will be.
Enjoy: Once the Bandel cheese has aged to your desired taste, it is ready to be enjoyed. Slice or crumble it and use it in various recipes, or enjoy it on its own. Bandel cheese is known for its soft and creamy texture with a slightly tangy flavour, making it a versatile addition to both savoury and sweet dishes.
Note: Bandel cheese is traditionally smoked after the pressing stage. If you prefer a smoky flavour, you can cold-smoke the cheese using a smoking apparatus or follow the traditional smoking techniques used in the Bandel region of West Bengal.
