Beyond Paneer's Realm
India's cheese landscape extends far beyond the well-known paneer, revealing a hidden world of diverse regional specialties. These cheeses, each with its
unique history, are a testament to the ingenuity of local communities in preserving milk and creating delicious food. From the mountainous regions to areas influenced by colonial history, these cheeses offer a journey through India's diverse culinary heritage. These include the creamy Topli na Paneer, the smoked Kalari, the long-lasting Chhurpi, the rich Kalimpong cheese, and the rare Qudam. The creation of these cheeses stemmed from the need to preserve milk in the absence of refrigeration. Each cheese tells a story of adaptation and culinary innovation. They provide a unique insight into the local cultures where they originated.
Kashmir's Stretchy Delight: Kalari
Kalari, often called the 'mozzarella of Kashmir,' originates from the Dogra community in the Udhampur district of Jammu and Kashmir. Made from cow, buffalo, or sometimes goat milk, Kalari's appeal lies in its stretchy, gooey texture. When fried, the cheese develops a golden, crispy exterior while remaining soft and melty inside. Its flavor profile is a delicate balance of slight saltiness and a mild, milky taste. When eaten fresh, it is soft and elastic, but when fried, it develops a richer, almost buttery taste. Kalari is a versatile ingredient. You can enjoy it as Kalari Kulcha, a popular street food. Or, you can enjoy it in a Kalari sandwich, fried with chutney. You can eat it plain, fried, with salt and chilli powder, or add it to burgers as a patty substitute. It can also be incorporated into a Kalari curry, called Kalari da saloona, prepared with a spiced yogurt gravy. Aside from taste, Kalari also provides several health benefits. It is high in protein and calcium, helping with bone strength. It also contains healthy fats, which promote satiety. Moreover, it is rich in vitamin B12, beneficial for nerve function, and is easier to digest because of the fermentation process.
A List of Ingredients
This article highlights 6 unique Indian cheese varieties. In addition to Kalari, the article mentions other cheeses. These include Chhurpi, which hails from the Himalayas and can last for decades. Bandel cheese, which has Portuguese roots. Kalimpong Cheese, a Gouda-like variety, also makes an appearance. Topli Na Paneer, which is a creamy cheese from the Parsi community. Qudam, a rare cheese from Kashmir, is also mentioned. These different varieties of cheese are more than just food items. They represent the history and cultural traditions of their regions. Each type of cheese has its own unique flavour and production method, making India's cheese heritage one to be explored.
