India’s Cheesy Secret: A World of Flavors Beyond Paneer and types of cheese in india
When the world thinks of Indian cuisine, images of fragrant biryanis, spicy curries, and the ubiquitous paneer often dominate the palate. However, beneath this familiar landscape lies a treasure trove of lesser-known types of cheese in india, each with its unique story and flavor profile. India, with its diverse climate, rich dairy traditions, and a tapestry of regional cuisines, has been quietly nurturing a cheese-making culture for centuries.
It’s a curious paradox that while India is one of the world’s largest milk producers, its cheese repertoire remains relatively unexplored beyond paneer. This oversight is a missed opportunity to discover a world of flavors that can elevate dishes and tantalize taste buds. The time has come to shed light on India’s cheesy secrets and introduce the world to its types of cheese in india.
A History of Cheesemaking all types of cheese in india
India’s relationship with dairy products, particularly milk and yogurt, is deeply ingrained in its culture and history. Evidence of cheesemaking practices can be traced back to ancient times, with references to various dairy products found in Vedic scriptures. However, compared to the European and Mediterranean regions, cheesemaking in India took a different trajectory.
The subcontinent’s tropical climate posed challenges for cheese preservation, leading to the development of fresh and unaged cheeses that are more suited to the local conditions. Additionally, the predominance of vegetarianism in many parts of India influenced the types of cheeses produced.
Now let's look into 12 Lesser-Known types of cheese in India You Need to Try
paneer
Likewise known as Indian cottage cheese, is a popular types of cheese in india. paneer is a fresh cheese made by adding a food-based acid to curdled milk. The resulting whey is strained and pressed in muslin cheesecloth, creating a firm block of delicious cheese.
Paneer does not require any fermenting or curing. And unlike many other kinds of cheese in the world, the making of paneer does not involve Rennet, and it is therefore completely vegetarian-friendly. It is a firm, non-melting cheese that is unsalted, and has a delightfully mild flavor.
Paneer cheese is made in a similar way ricotta cheese. Blocks of paneer can be used to make a variety of tasty dishes, from grills to curries, and are super divine to eat by the slice on its own.
Kalari
Kalari cheese is a delicacy in the foothills of Himalaya in the Udhampur district in Jammu Kashmir. Kalari cheese was invented from sour milk, or the milk that went bad in the early times.
The nomadic headers from the region found it hard to sell their milk during harsh winter and the milk would go to soil, and they realized the sour milk could be tuned into cheese and eaten.
Traditionally, people eat it as a fried snack with chili, lime, or tamarind chutney, and they also make kalari kulcha, which is made by stuffing kalari in between kulcha and frying it in oil, which is famous among the Dogras tribe.
Bandel
Badel cheese is a south Asian cheese that was founded in Bandel, Bengal, during the Portuguese era. It is made from fresh cow milk by separating the curd from the whey with lemon juice, then dried, molded, and smoked for at least 2 days.
Bandal is used to make kathi rolls, can be grated into scrambled eggs, and is also widely used in Anglo-Indian cuisine in Kolkata. The non-smoked version can also be eaten on its own.
Chhurpi
Chhurpi is also known as the hardest cheese in the world. It is prepared locally in Butan and Sikkim with buttermilk. The buttermilk is boiled, and the soiled mass is separated and drained using jute by pressing hard. And hang it on top of the fire to harden it. Soft chhurpi is cooked with green vegetables and also filled with momo, and hard chhurpi can be eaten directly like chew gum because it will last in the mouth for more than an hour.
Kalimpong Cheese
Kalimpong cheese is a types of cheese in india from Kalimpong, a scenic hill station in West Bengal. Kalimpong cheese was introduced to the region by Swiss missionaries in the 19th century. semi-hard cheese, traditionally crafted from cow’s milk. With a smooth texture and a mild taste with a bit of tangy taste.It can be eaten with grapes, biscut, or melted with cheese and used with meat and toast. We also eat by dipping Aam papad.
Goan Perad
Goan Perad is from the beautiful state of Goa. For vegans and vegetarians, there is good news. The goan perad is a types of cheese in india made from guavas, sugar, lemon, and butter (oil for vegans). Perad was brought to Goa by Portuguese. It has a texture like fudge and is soft, chewy, and just melts in the mouth. It can be used as a spread over toast, and it’s a popular sweet in Goa during Christmas.
Chhena
Chhena is the oldest cheese in India; it was referenced in the Vedas. It is a popular cheese in eastern India and Bangladesh, and it is generally made by curdling the milk with lemon juice. The product can be used to make sweets like Rasgulla Sandesh, Ras Malai, and even paneer. Chhena brings a delightful touch to these beloved desserts.
Qudam
Qudam it is a popular sweet in Rajasthan from the homes of Kashmiri Gujjar tribes. Qudam is a chewy, salty cheese with a soft, rubber-like texture made from cow’s milk with an infusion of spices. and this sweet can be eaten as a snack. types of cheese in india that is sweet and delicious.
Khoya
Khoya is an Indian creamy dairy delight. This is a types of cheese in india is popular in all of the Indian subcontinent. Khoya is traditionally made with cow and buffalo milk. Khoya is made by reducing milk to a solid consistency.
You will find two types of khoya: one sweet and the other unsweetened. Khoya is used to make mouth-watering Indian sweets like burfi, ladoos, karanji, mawacake, kachori, and kalakand.
Topli nu paneer
Topli nu paneer is a cottage cheese of Parsi cuisine. It is a types of cheese in india that is very similar to paneer, but it looks like a basket. They are soft and moist to the touch and mildly salty in taste with a note of tang.
They are prepared by adding rennet to lukewarm milk and draining through a muslin cloth, and the whey is collected in a basket and rested. That is how it gets its unique shape of basket.
Even its name is Translated into (Paneer in a Basket) from Gujrati. It is also used to make traditional Parsi dishes like dhansak, patra ni machhi, salli chicken, etc. is also a unique types of cheese in india
Uttar Kannada Cheese
This Karnataka-based cheese represents India’s expanding cheese-making sector. Uttar Kannada cheese, derived from cow’s milk, has a creamy texture and a mild, nutty flavor.
Ratnagiri cheese
Ratnagiri cheese, is types of cheese in india from Maharashtra, it is a semi-hard cheese with a sharp, unique flavor. It is a relatively new addition to the national market, but it is gaining favor among cheese lovers.
Rediscovering India’s Cheesy Heritage
India’s rich tapestry of types of cheese in india offers a world of possibilities for food lovers and chefs alike. By incorporating these indigenous cheeses into our diets, we not only indulge in delicious flavors but also support local producers and preserve culinary traditions. It’s time to break free from the monotony of familiar cheeses and embark on a flavorful journey through India’s cheesy landscape.
Whether you’re a seasoned cheese connoisseur or a curious novice, there’s an Indian cheese waiting to be discovered. So, let’s celebrate the diversity of types of cheese in india and elevate our culinary experiences to new heights.