Varieties of Indian Cheese

 Cheese… When we think of Indian cuisine, Cheese is not what comes to our mind. In India we don’t have a culture of cheese making on a large scale, but… then we also have some of the unique cheeses.

In India – there is a major culture of cheese making near the ‘Himalayan belt’ ; but… that culture is almost unheard in the rest of India. These communities, that are making the cheese from so many of years are making in their home for day to day consumption.

Let’s try to Explore Indian Cheeses little more!

‘CHURU ⇒ Sikkim’

Churu is a staple in Sikkim, Nepal and Bhutan, where it is called datshi. It made its way to India from Tibet. The pungent churu or shosha is made from the cream and skin that forms on top of the milk from yak or goat. It has been compared to stinky European cheeses like blue cheese and Limburger. The word ‘Churu’ means spoiled cheese in Nepali.

‘CHHURPI ⇒ Himalayan-region’

Originating in Nepal and Bhutan, Chhurpi is made from boiled buttermilk. It is similar to the Italian ‘ricotta’ cheese in its soft form. It comes in two varieties as; one soft variety which is consumed as a side dish with rice and other comes the hard variety which is chewed like a betel nut and It is also made from yak milk.

The soft Chhurpi, an excellent source of protein, is used as a stuffing in momos, to make chutneys creamier, and in salads and vegetable dishes. The dried, chewy chhurpi, among the hardest cheeses in the world, is a common snack, popped into the mouth and chewed for a long time, especially by the herders in the region.

‘KALARI ⇒ Jammu & Kashmir’

Kalari, also known as milk chapatti or maish krej, is made from cow or goat milk by the nomadic Gujjar-Bakarwal community of Jammu and Kashmir.

In winter, thick chapati-sized discs of milky-white kalari browning and crisping on large griddles are a common sight in the state. The dense, stretchy cheese with a slightly sour taste!

‘QUDAM ⇒ Jammu & Kashmir’

Another cheese made by the Gujjar-Bakarwal community is Qudam. Also called kudhan, it is prepared from goat’s milk, and is rubbery and crumbly in texture. Unlike kalari, it is rarely seen on the streets. The dried cheese, eaten as it is, has a longer shelf life and works as a source of protein during winters.

‘TOPLI NU PANNER ⇒ Parsi community’

Though it shares the name with the ubiquitous North Indian cottage cheese, the Parsi topli nu paneer is different in many ways. The process of cheese-making is believed to have been introduced to the Parsi community in Surat, Gujarat, by the Dutch.

The city is still home to some of the best topli nu paneer, also known as Surti paneer, in the country. Made using coagulated milk curdled using rennet instead of split milk, it is a velvety soft cheese, almost creamy in texture and consistency.

Traditionally, the milk solids, separated from the whey, are set in baskets (known as toplis) and resemble fresh mozzarella balls. Once an essential part of Parsi wedding menus, topli nu paneer is hardly found in the market anymore. the only way to eat topli nu paneer is straight out of a bowl with a spoon without any accompaniments or flavoring. It is too delicate to be cooked in any sauce or gravy & It has a delightful, delicate salty taste that comes from the whey it is preserved in.

‘KALIMPONG ⇒ West Bengal’

Named after Kalimpong, a hill station in West Bengal, Kalimpong cheese has a hard and mild flavour sharing some similarities with Gouda. it is made from cow milk. Interestingly, Kalimpong was first made by Brother Abraham, a priest in Sikkim and is produced and sold in limited quantities of 1 kg or 12 kg wheels. This rare type of cheese is available only at one store in Kolkata’s New Market and nowhere else in India!!

‘BANDEL ⇒ West Bengal’

It’s a crumbled and salty cheese which originates from the Bandel district of West Bengal, which was under the influence of Portuguese inhabitants once. Made from cow’s milk, this cheese tastes like salty pretzels as it has a dark texture and a smoky flavor. Often used in crackers and salad, it is soaked overnight for softening and is easily available in Kolkata as well in the form of small dumpling-size balls.

So, Panner is not the only cheese that India has to offer. When we visit a restaurant; we find the use of imported cheese such as Gouda, Parmesan; but… unfortunately we don’t find the use of these regional cheeses!

“I just don’t see the point of not eating the cheese. I mean, if god didn’t want us to eat cheese, would he have let man invent it?’’

Lisa Samson.

Varieties of Indian Cheese. - Community - HC (hospitalityconnaisseur.com)

 

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