Exploring types of Indian cheese beyond paneer
What's the story
India's culinary landscape is rich and diverse, with a variety of traditional cheeses that go beyond the widely known paneer.
While paneer is a staple in many Indian dishes, the country boasts several other types of cheese with unique flavors and textures.
Let's discover the indigenous cheese varieties that enhance local dishes with unique flavors
Sikkim
Chhurpi
Chhurpi is a traditional cheese from the Himalayan regions of India, especially Sikkim and Bhutan.
Made from cow or yak milk, it comes in soft and hard varieties.
The soft type resembles fresh cheese and is used in soups, while the hard version is aged, crumbly, and has a strong flavor.
Its durability makes it ideal for long-term storage and regional dishes.
Jammu and Kashmir
Kalari
Kalari is a cheese native to the Jammu and Kashmir region.
Made from cow's milk, kalari is a semi-soft cheese with a slightly tangy taste.
It is typically pan-fried until golden brown, which enhances its flavor and gives it a crispy texture.
Kalari is often enjoyed with traditional breads or as a filling for savory pastries, adding a distinctive taste to local dishes.
West Bengal
Bandel
Bandel cheese originated in the former Portuguese colony of Bandel in eastern India, making it a distinctive Asian cheese.
Made from cow's milk, it features a cylindrical shape and a crumbly texture.
Its unique smokiness and mild sweetness enhance its appeal, making it a favored accompaniment to renowned Bengali sweets and adding a distinctive flavor to traditional dishes.
Rajasthan
Qudam
Qudam, a cheese made from cow's milk, infused with aromatic spices.
This distinctive cheese is often enjoyed as a snack or appetizer, reflecting the rich culinary heritage of the region.
Qudam's unique blend of spices offers a flavorful experience that pays homage to Rajasthan's royal traditions.
Its aromatic profile and savory taste make it a standout in the diverse landscape of Indian cheeses.