It may seem a little unusual, but cheese actually has a longstanding tradition in Indian culture. Indian cheese is one of the more affordable types of cheese on the market. Indian cheese is considered a type of “fresh cheese” because it hasn’t been aged. It doesn’t taste as strong as some other cheeses, but its creamy texture and mild flavors are perfect for those who are new to cheese and for those who are lactose intolerant.
Cooking with Indian cheese is one of the best ways to enjoy it. You can make pizzas, sauces, and various dishes by grating and adding them to your dish. Also enjoyed on salads, in sandwiches, with olives, and as an appetizer.
There are a few different types of Indian cheese, including Chhena, Bandel, Kalimpong, Kalari, and one of the most popular types of cheese in India known as “paneer.”
Paneer Cheese
Moist and fresh cheese with a soft and crumbly texture. It’s a soft cheese that doesn’t age, that doesn’t melt. Produced with pasteurized cow or buffalo milk and made by curdling milk with acids derived from fruits or vegetables (such as lemon juice). The origin of Paneer Still debated since there are various theories about it. The name derives from Hindi and Urdu’s term, which derives from the Persian (panir), meaning cheese. Traditionally used in curries, particularly in northern India, it goes well with the strong spicy flavor.
Bandel Cheese
Bandel is an Indian semi-soft/dry cheese made from cow milk. The cheese has a crumbled texture, a strong aroma, and a smoky and salty taste. The production of this aromatic cheese dates back to the Portuguese arrival in West Bengal. Make it by First separate the whey and curd with the lemon juice. The curd is then shaped, drained, salted, and smoked, although you can also make it into a smokeless form.
Today, you can find it in the cuisines of the villages of Bishnupur and Tarakshwar in Kolkata. Bandel is particularly suitable for risotto, pasta, and salad topping.
Kalimpong Cheese
Produced in West Bengal, India, and introduced by Brother Abraham, the priest of Sikkim.
A non-aged Kalimpong cheese has a slight acid flavor with crumbled texture in the middle, a semi-smooth edible crust, a yellow color, and the smell not too strong with a bit of intense taste.
Kalimpong cheese ages like a good Gouda cheese making it edible by itself. You can pair it with grapes and crackers, also suitable for crumbling in salads.
Traditionally made in the shape of a wheel and produced in limited quantities such as Gouda.
Kalari Cheese
Kalari cheese, a traditional cheese from Jammu and Kashmir’s indigenous, made from cow, buffalo, or goat milk. It has a mild taste and a dense elastic texture. Usually used as a street snack, flattened and fried with its fat, it forms a crispy golden layer on the outside. At the same time, the inside remains creamy, tender, and sticky.
Chhena Cheese
Chhena, aka cheese curds, produced in the east of India and Bangladesh and usually made from cow or buffalo milk.
Experiencing and trying local traditional food also provides cultural education.
Megastronomy
