8 Scrumptious Varieties Of Cheese Other Than Paneer That Truly Belong To India

by Sanjana Shenoy
8 Scrumptious Varieties Of Cheese Other Than Paneer That Truly Belong To India

Cheese lovers! You might have your knowledge on mozzarella, ricotta, feta, parmesan and cheddar cheese up to date. But do you have any idea about the sumptuous varieties of Indian cheese? Well, apart from our favourite paneer, India is home to a variety of cheeses prepared all across our vast country, right from the hills of Kashmir to the lakes of West Bengal. So without further ado, dive into the world of 8 different types of cheese, other than paneer, prepared only in India,

1. Chhurpi

Sikkim is home to a traditional cheese belonging to the Himalayan region. Prepared from Yak milk this type of cheese is rich in nutrition quotient. If you visit Sikkim, you can find chhurpi in momo fillings and chutneys there. Chhurpi comes in two different varieties, the soft and the hard. While the hard chhurpi has a smoky taste with a dense texture. And just like paneer, chhurpi is also rich in protein, so it’s great for your diet.

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2. Kalari

Popularly known as the mozzarella of Kashmir, Kalari is stringy and stretchy just like mozzarella. Kashmiris usually devour it in a fried form. This dense cheese made from cow or goat’s milk is usually known as ‘Maish Krej’. Initially, it’s shaped like a hard ball. But when stretched and flattened, it transforms into a Kulcha, savoured by the locals as Kalari Kulcha.

Picture Credits: Wikipedia

3. Chhena

Apart from paneer, you might have heard of West Bengal’s chhena. This cheese is a lesser-known variant of paneer. Infact, Odisha prides itself over Chhena Poda, a sweet dish prepared from chhena. Having Portuguese origins, this Indian cheese is prepared by heating milk, and then curdling it with lemon juice. This mixture is then drained lightly, to give chhena a crumbly texture. Chhena is used to prepared various Bengali desserts like rasgulla, rasmalai sandesh and even cham cham.

 

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4. Churu

An extremely aromatic cheese, Churu originated from the Himalayan regions. In Nepali language, Churu means ‘spoiled cheese’.  It’s blue, mouldy rind and pungent flavour is something that people need to develop a taste for. It’s available in Sikkim, Nepal, Bhutan and Tibet. The national dish of Bhutan, ema datshi or rotten cheese soup is prepared from churu. You can visit Sikkim to try India’s version of blue cheese.

Picture Credits: Logan/via Wikimedia Commons

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5. Khoya

Adding khoya to a fried dessert, just elevates the dish to a whole new level. This slightly sweetened cheese resembles an unsalted ricotta. It’s not only used for desserts, but also for savoury dishes, since it added a layer of creaminess. You can find different categories of khoya depending on the amount of liquid squeezed from this cheese. Khoya, is one cheese, you can devour n number of times, and you can’t stop stuffing your face with it.

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6. Bandel

This crumbly and salted cheese comes from the Bandel district of West Bengal. Under the influence of the Portuguese rule, Bengal learnt the importance of curdled milk. Prepared from cow’s milk, bandel has the flavour of a salty pretzel. It comes in two types, a cream coloured one and a brown, smokey flavoured one. People often use bandel in crackers and salad. Visit Kolkata’s New Market to shop for this distinct cheese which also goes great in pasta dishes.

Picture Credits: discoveringkolkata.wordpress.com

7. Qudam

This salty, chewy, mellow flavoured cheese comes straight from the homes of the Kashmiri Gujjar tribes. Qudam has a rubber-like crumbly texture. This is a rare artisanal Indian cheese. So, don’t expect to find it easily. Infact its left to dry with salt, which is a traditional method to give qudam a longer life. This cheese is an efficient source of protein to help you sustain the chilly winters of Kashmir.

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8. Topli Na Paneer

Your Parsi friends would surely have told you about Topli Na Paneer. Known as ‘basket paneer or basket cheese’ is prepared by storing the Indian cheese in small cane baskets. The plump, wobbly paneer is salty and is usually devoured in its raw form, or with crackers, salad or toast. Topli Na Paneer, is one of India’s rare culinary gems, and you should definitely add it to your bucket list, if you’re a cheese lover.

Picture Credits: Twitter/ Niloufer Mavalvala

Well, cheese lovers, so there are 8 different types of Indian cheese apart from paneer you must try. They are salty, sweet, stringy and super delicious.