Andy Montoya
India is known for its rich and diverse culinary traditions, with vibrant flavors, indigenous cooking methods, and unique ingredients. While Indian cuisine may not be the first thing that comes to mind when thinking about cheese, it does play a vital role in Indian cooking. Indian cheese, with its distinct textures and flavors, is a staple in both traditional and modern Indian dishes, adding a unique taste and cultural significance to the cuisine.
| Characteristics | Values |
|---|---|
| Number of Indian Cheeses | Relatively few |
| Most Common Indian Cheese | Paneer |
| Other Indian Cheeses | Chhena/Chenna, Kalari, Chhurpi, Khoa/Mawa/Khoya, Bandel, Surti Paneer, Chhaja |
| Cheese in Indian Food | Used in traditional and modern Indian cooking, sweet and savoury dishes |
| Cheese in Indian Food | Not always considered to gel well with Indian food |
| Cheese in Indian Food | Experiments to add cheese to traditional dishes |
| Cheese in Indian Food | Used as a protein substitute |
| Cheese in Indian Food | Used in fusion dishes |
| Cheese in Indian Food | Amul Cheese used with Indian dishes |
| Cheese in Indian Food | Queso blanco or queso fresco used as substitutes in the Americas and Spain |
| Cheese in Indian Food | Circassian cheese produced using a similar method to paneer |
| Cheese in Indian Food | Farmer cheese (pressed curds) and firm versions of quark are similar to paneer |
| History of Cheese in India | Introduced by the Portuguese around the 17th century |
| History of Cheese in India | A recent study suggests cheesemaking dates back to the days of the Indus Valley Civilization (3300-1300 BCE) |
| History of Cheese in India | Vedas may include some of the earliest known references to rennet-coagulated cheeses |
| History of Cheese in India | Lokopakara text from the 10th century gives two recipes for coagulated cheeses made from buffalo milk |
| History of Cheese in India | Manasollasa, a 12th-century text, describes Kshiraprakara, a similar sweet food prepared from milk solids |
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What You'll Learn
Indian cheese types: paneer, chhena, chhurpi, kalari, khoa
Indian cuisine is known for its vibrant flavours, indigenous cooking methods, and unique ingredients. While dairy products like dahi (Indian curd or yoghurt) and ghee (clarified butter) have been staples in Indian diets for centuries, the tradition of cheese-making is believed to have been introduced by the Portuguese around the 17th century. However, a recent study suggests that cheese-making in India may date back even further, to the days of the Indus Valley Civilization (3300-1300 BCE).
Indian cheese, known for its unique textures and flavours, is a staple in both traditional and modern Indian cooking. Here are some of the most popular types of Indian cheese:
Paneer
Paneer, often referred to as the "cottage cheese of India," is arguably the most well-known and versatile Indian cheese. It is made by curdling milk with lemon juice or vinegar, resulting in a soft, non-melting cheese. This fresh, unaged cheese is celebrated for its mild flavour and adaptability, making it a popular ingredient in classic Indian dishes like palak paneer, paneer tikka, and Shahi Paneer.
Chhena/Chenna
Chhena, also spelled chenna, is a soft, moist cheese that is central to many sweets in Bengali cuisine, such as rasgulla and sandesh. It is not pressed like paneer, resulting in a crumblier texture. Beyond sweets, chhena can also be used in savoury dishes, crumbled over curries, or stuffed into flatbreads.
Chhurpi
Chhurpi, also known as churu, is a traditional cheese from the Himalayan region, commonly found in the northeastern Indian states such as Sikkim and the mountain regions of West Bengal. It can be made from the milk of a chauri (a cross between a male yak and a female cow), or from cow's or yak's milk. Chhurpi can be soft or hard, and is known for its dense texture, smoky flavour, and long shelf life. Soft chhurpi is often used in soups and stews, while the hard variety is a popular chewy snack.
Kalari
Kalari, also known as "Maish Krej," is a traditional cheese from Kashmir. It is known for its stretchy, mozzarella-like texture. When pan-fried, it melts beautifully, creating a crispy exterior and a gooey interior. Kalari is a popular street food delicacy in Jammu and Kashmir and is enjoyed in both home-cooked meals and street food preparations.
Khoa
Khoa, also known as mawa or khoya, is a dairy product widely used in Indian cuisine, particularly in the creation of sweets. It is made by slowly simmering milk until it solidifies, resulting in a thick, granular yet moist residue with a rich, creamy taste. Khoa is an essential ingredient in popular Indian sweets like Pedha and Kalakand, and is also used in savoury dishes like gravies and curries, adding creaminess and depth of flavour.
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Portuguese influence on Indian cheese
Indian cuisine is rich and diverse, with unique textures and flavours. While dairy products like dahi (Indian curd or yoghurt) and ghee (clarified butter) have been staples in Indian diets for centuries, the tradition of cheese-making in India is widely believed to have been introduced by the Portuguese around the 17th century.
The Portuguese explorations and interactions with India date back to the late 1400s, driven initially by their interest in the spice trade. Over time, the Portuguese introduced new ingredients and dishes to India, leaving a lasting impact on Indian cuisine. The influence of Portuguese cuisine was particularly strong in the regions they dominated, such as Goa, Daman, Diu, and Bengal.
One of the most notable examples of Portuguese influence on Indian cheese is the introduction of Bandel cheese in Bengal. Originating from the erstwhile Portuguese settlement of Bandel, about 50 kilometres north of Calcutta, Bandel cheese is one of the last traces of Portuguese cuisine in the region. It is believed that the Portuguese introduced the art of cheese-making to Bengal, and Bandel cheese was likely produced by Burmese cooks under Portuguese supervision. This variety of unripened cheese is made from cow's milk, curdled with lemon juice, and comes in two versions: plain and smoked. The plain variety is milk-white in colour and has a disc shape, while the smoked variety has a crispy brownish crust covering a soft, milk-white interior. Today, Bandel cheese is difficult to find outside of Bengal, and only a handful of artisans continue to produce it.
Another type of cheese influenced by the Portuguese is Chhena or Chenna, which is widely used in Indian sweets and savoury dishes. Chhena is believed to have been first prepared in East India under Portuguese influence, as they taught locals the technique of 'breaking the milk'. It has a texture similar to feta cheese and a taste reminiscent of ricotta. Chhena is a versatile ingredient, used in dishes like Chhena Poda (literally translated as burnt cheese), and various sweets such as sandesh, kalakand, rasgulla, rasmalai, and rajbhog.
In addition to introducing cheese-making techniques, the Portuguese also brought new ingredients to India, such as tomatoes, potatoes, and most notably, chilies. These ingredients form the basis of many beloved Indian dishes today, including butter chicken, aloo gobi, bhindi masala, and tikka masala. The famous Goan dish, pork vindaloo, also has Portuguese origins, derived from the Portuguese dish "Carne de Vinha d’Alhos".
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Indian cheese in sweet dishes
Indian cuisine is rich and diverse, and cheese plays a vital role in its tapestry. Indian cheese, known for its unique textures and flavours, is a staple in both traditional and modern Indian cooking. The tradition of cheese-making in India is believed to have been introduced by the Portuguese around the 17th century. However, a recent study suggests that it dates back to the days of the Indus Valley Civilization (3300-1300 BCE).
Paneer, or Indian cottage cheese, is a highly popular homemade, non-aged, soft cheese that is integral to dishes like paneer paratha (flatbread stuffed with paneer). Its mild flavour and firm texture make it an excellent ingredient for absorbing the rich spices and flavours of Indian cuisine. It is also a great source of protein and calcium.
Chhena or chenna, which tastes similar to ricotta but has a texture akin to feta cheese, is widely used in both sweet and savoury dishes. It is a key ingredient in Indian sweets like sandesh, kalakand, rasgulla, rasmalai, and rajbhog. It is also versatile enough to be used in gravies and stews. Sandesh is a sweet cheese fudge flavoured with cardamom or saffron. Kalakand is an Indian sweet cheese fudge with a texture similar to Italian cheesecake, often flavoured with cardamom. Rasmalai is a Bengali dessert made of cheese balls, usually paneer, smothered in a silky milk sauce. Rasgulla is another East Indian delicacy featuring bite-sized balls of chhena or paneer soaked in floral sugar syrup.
Another Indian cheese used in sweet dishes is khoa, also known as mawa or khoya. It is made by slowly simmering milk in a large, open iron pan, allowing the water content to evaporate, leaving behind a thick, yellowish residue with a granular yet moist texture and a rich, creamy taste. Khoa is a key ingredient in many Indian sweets.
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Indian cheese in savoury dishes
India has deep-rooted dairy traditions that date back centuries. While the country is not typically associated with cheese, dairy products such as dahi (Indian curd or yoghurt) and ghee (clarified butter) have been staples in Indian cuisine for a long time. The tradition of cheese-making in India is believed to have been introduced by the Portuguese around the 17th century. However, a recent study suggests that Indian cheese-making may date back to the days of the Indus Valley Civilization (3300-1300 BCE).
Indian cheese is known for its unique textures and flavours and is a staple in both traditional and modern Indian cooking. It ranges from soft and crumbly to firm and chewy, suitable for a variety of dishes. The most common type of cheese used in traditional Indian cuisines is paneer, a fresh, non-aged, soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. It is made from cow's or buffalo milk and is highly popular as a homemade cheese. Paneer's mild flavour and firm texture make it an excellent ingredient for absorbing the rich spices and flavours of Indian cuisine. It is often used as a protein substitute in vegetarian dishes, such as classic curries like Shahi Paneer, grilled Paneer Tikka, and fusion dishes.
Another popular Indian cheese is chhena or chenna, which is similar to paneer but has a moister and crumblier texture as it is not pressed like paneer. It is believed to have been first prepared in East India under Portuguese influence, who taught locals the technique of 'breaking the milk'. Chhena is widely used in both sweet and savoury dishes. It is often crumbled over curries or used in stuffed flatbreads. Its ability to blend with other flavours while maintaining its distinct texture makes it a favourite in Indian cooking.
There are several other varieties of native Indian cheeses beyond paneer and chhena, such as Chhurpi, a hard and chewy cheese native to the Himalayan region, and Kalari, a stretchy, mozzarella-like cheese from Kashmir that is often pan-fried.
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Health benefits of Indian cheese
Indian food is known for its vibrant flavours, indigenous cooking methods, and unique ingredients. While the country has deep-rooted dairy traditions dating back centuries, the tradition of cheesemaking is believed to have been introduced by the Portuguese around the 17th century. However, a recent study suggests that cheesemaking in India dates back to the days of the Indus Valley Civilization (3300-1300 BCE).
Indian cheeses, such as paneer, khoa, and chhena (or chenna), are not only delicious but also offer an array of health benefits. Here are some of the key health benefits of these Indian cheeses:
High Protein Content
Paneer, a type of Indian cottage cheese, is an excellent source of protein, which is essential for muscle building and maintenance. This makes it a popular choice for vegetarians and those seeking meatless protein options.
Rich in Calcium
Paneer and khoa, being dairy-based, are rich sources of calcium, which is crucial for maintaining strong bones and teeth. Regular consumption of these cheeses can help support bone health and lower the risk of osteoporosis.
Digestibility
Chhena, with its softer texture, is easier to digest compared to harder varieties of cheese. This makes it a suitable option for individuals of all ages, from children to the elderly.
Lower Lactose Content
Indian cheeses typically have lower lactose levels compared to other dairy products, making them a viable option for individuals with mild lactose intolerance.
Reduced Dental Issues
Consuming cheese, such as paneer, at the end of a meal may help reduce dental caries.
Fat-Soluble Vitamins
Paneer, with its relatively high-fat content, provides fat-soluble vitamins like vitamins A and D.
Versatility and Balance
Indian cheeses are incredibly versatile and can be incorporated into various dishes, making it easier to include them in a balanced diet.
While Indian cheeses offer these health benefits, it is important to remember that cheese can be high in sodium, fat, and calories, so moderation is key to reaping the nutritional advantages.
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Frequently asked questions
Indian cheeses include paneer, khoa, chhena, and chhurpi.
Paneer is a fresh, non-aged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. It is a staple in Indian cooking and is often used as a protein substitute.
Chhena is an acid-set cheese with a texture similar to feta cheese and a taste similar to ricotta. It is used in both sweet and savoury dishes.
Amul cheese is a good melting cheese to pair with Indian food.
