Cheese And Indian Food: The Perfect Pairing

Indian cuisine is rich and diverse, with cheese playing a vital role in its tapestry. Indian cheese is known for its unique textures and flavours and is a staple in both traditional and modern Indian cooking. The most common cheese used in Indian food is paneer, a type of cottage cheese made by curdling hot milk with an acidic agent like lemon juice or vinegar. It is then strained through a muslin cloth to separate the whey, leaving a soft cheese that can be pressed into a firm block. This mild flavour and firm texture make it an excellent ingredient for absorbing the rich spices and flavours of Indian cuisine.

However, there are several other types of Indian cheese that vary in texture and flavour, such as chenna, khoa, kalari, chhurpi, and bandel. These cheeses are used in both savoury and sweet dishes, adding nutritional value and culinary magic to Indian cuisine.

Mozzarella, farmers, or string cheese

Mozzarella, farmer's cheese, and string cheese are all mild, fresh cheeses that can work well with Indian food. In particular, they pair nicely with spicy dishes, as they stand up to strong flavours. For instance, one source mentions that mozzarella is often used in Korean cuisine, which can also be very spicy, and works well.

Mozzarella is a good melting cheese, so it can be used in Indian dishes such as masala dosa, or in a savoury tarte tatin. It is also used in Korean dishes such as fire chicken, tteokbokki, and cheese corn.

Farmer's cheese is a mild, soft, crumbly cheese, which can be used in Indian dishes such as paratha fillings, cheese toast, or Bombay sandwiches.

String cheese is a mild, soft cheese, which can be used in Indian dishes such as masala grilled cheese.

Ricotta for sweets

Ricotta is a great alternative to traditional Indian cheeses and works perfectly in sweets. It can be used to make Peda, Kalakand, and even a modern version of the popular dessert Gulab Jamun.

Ricotta is a soft cheese, similar to the Indian paneer, which is a type of cottage cheese. Paneer is made by curdling milk and is used in both sweet and savoury dishes. However, on busy days, it can be substituted with store-bought Italian ricotta cheese.

One of the most popular Indian sweets made with ricotta is Kalakand, a soft and creamy milk fudge. This dessert is traditionally made by simmering fresh milk until it forms soft milk solids called khoa or khoya, which is then sweetened with sugar and flavoured with cardamom. However, a modern version uses ricotta cheese and condensed milk to simplify the process without sacrificing the creamy, melt-in-your-mouth texture. This version of Kalakand is garnished with chopped nuts like pistachios and almonds, adding a bit of crunch and extra flavour.

Another popular Indian dessert that can be made with ricotta is Burfi, a fudge-like sweet that can be made in countless ways—with nuts or without, with brown sugar or molasses, or even with chocolate. This dessert can be made with khoya, which can be prepared from scratch or simply by cooking down ricotta cheese.

Ricotta can also be used to make Peda, a soft, fudge-like sweet, and Rasmalai, a popular dessert usually made with fresh paneer.

Masala grilled cheese

Ingredients

For the Coriander Chutney:

• Coriander
• Spinach
• Ginger
• Garlic
• Chillies
• Lemon juice
• Raw peanuts (or raw sunflower seeds for a nut-free option)
• Water

For the Masala Grilled Cheese:

• 1/2 red onion, sliced into rings
• 1/4 tsp mustard seeds
• 1/4 tsp cumin seeds
• 1/8 tsp ground coriander
• 1/8 tsp ground cumin
• 1/4 tsp turmeric
• 1/4 tsp chilli powder
• 4 slices of bread (sourdough or white bread works well)
• 6 tsp butter or vegan butter
• 4 slices of cheese (cheddar, mozzarella, sharp cheddar, American cheese, or vegan cheese)
• 1/2 large tomato, sliced

Method

Prepare the Chutney:

Add the coriander, spinach, ginger, garlic, chillies, lemon juice, raw peanuts, and water to a blender and blend until smooth.

Prepare the Masala Onions:

Add the sunflower oil, mustard seeds, and cumin seeds to a pan on medium heat. Once the seeds begin to crackle, add the sliced onion and stir to coat in the oil. Then add the spices: ground coriander, ground cumin, turmeric, and chilli powder. Stir to combine and cook for 5 minutes until softened.

Assemble the Sandwich:

Generously spread butter on 4 slices of bread. Place one slice of bread, butter side down, in a frying pan on medium-low heat. Add a layer of cheese, then half the masala onions, and some tomato slices. Top with another layer of cheese and the final slice of bread, butter side up. Repeat for the second sandwich.

Cook the Grilled Cheese:

Cook the sandwich for 3-5 minutes on each side until golden and crisp, ensuring the cheese has melted. Serve immediately with the chutney.

Tips:

• Butter the bread generously and to the edges for an even colour.
• Cook on medium-low heat to ensure the cheese melts evenly.
• Use two layers of cheese for optimum gooeyness!
• For a vegan option, use vegan butter and vegan cheese.

Chhurpi, a traditional Himalayan cheese

Chhurpi is a traditional cheese from the Himalayan region, known for its strong flavour and hard, chewy texture. It is consumed in Nepal, Bhutan, Sikkim, Darjeeling, Kalimpong, Tibet, and other Himalayan regions. Chhurpi is made from yak's milk or cow's milk and is often used in local dishes, adding a tangy and slightly nutty flavour.

The process of making chhurpi starts with boiling milk and then hanging it in a muslin cloth to drain the excess water. The milk curds are then wrapped in jute bags and pressed hard to form a solid mass, which is the soft variety of chhurpi. This soft chhurpi is consumed in a variety of ways, including cooking with green vegetables, as a filling for momos, or as a soup.

To make the hard variety of chhurpi, the soft chhurpi is further pressed and dried in small cuboidal pieces. This variety of chhurpi is very hard and can be chewed like gum, lasting for hours. It is often consumed by keeping it in the mouth to moisten it and then chewing on the softened parts. Chhurpi is also added to soups or stews for a unique flavour and texture.

Chhurpi is a nutritious food item, rich in protein, calcium, Omega 3 fatty acids, and antioxidants. It is easily digestible and gentle on sensitive stomachs due to the removal of lactose content during processing. Chhurpi is a popular snack among animal herders, outdoor enthusiasts, and those looking for a healthy and satisfying chewing experience. It is also a natural chew treat for dogs, promoting dental health and providing mental stimulation.

Bandel, a Portuguese-influenced Indian cheese

Indian cuisine is rich and diverse, and cheese plays an important role in its tapestry. While the most common cheese used in Indian cooking is paneer, there are several other varieties of cheese that are popular in the country, one of them being Bandel cheese.

History of Bandel Cheese

Bandel cheese is a Portuguese-influenced cheese that originated in the erstwhile Portuguese colony of Bandel, located in eastern India, in the 17th century. The name of the cheese comes from the town of Bandel, which was founded by the Portuguese about 54 kilometres north of Kolkata on the right bank of the river Hooghly. The Portuguese settlers in the small village employed local Burmese cooks, to whom they taught their cheese-making techniques. Over time, the local Bengalis picked up some of the Portuguese food habits, including the consumption of cheese.

Bandel cheese is made by separating the curds from whey with lemon juice. It is then molded and drained in small baskets and smoked. Bandel cheese is known for its dry, crumbly texture and smoky flavour. It is highly aromatic and fresh as it is sold in circular flats straight away after production. It is available in two varieties: plain (white) and smoked (brown). Bandel cheese is well salted and can be stored without refrigeration over long periods.

Bandel cheese is often savoured on its own or used to add a distinct taste to various dishes. It is widely used in Anglo-Indian cuisine in Kolkata but is hardly used as an ingredient in Bengali households. The plain or non-smoked version can be eaten on its own. The smoked version, which has more intense notes, is used as a topping for pasta, risotto, and salads. Home chefs and menu consultants have also started using Bandel Cheese as an ingredient in innovative ways. It is deep-fried and served with gooseberry chutney, added as a topping to fig and almond tarts, and used as a stuffing in chargrilled Bhavnagri chillies.

Where to Find Bandel Cheese?

Bandel cheese is a rare find outside of Bengal, making it a prized ingredient for culinary enthusiasts looking to explore authentic regional flavours. Today, the production of Bandel cheese is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India. In Kolkata, it can be found in a couple of shops in New Market, though its originality and authenticity are unknown.

Frequently asked questions