Andy Montoya
India is one of the world's largest dairy producers, and its cheeses are known for their unique textures and flavours, playing a pivotal role in the diversity of Indian cuisine. While Indian cheeses were once limited to paneer, local varieties like kalari (Kashmiri cheese) and bandel (from West Bengal), the country's palate for newer flavours is growing. Indian cheesemakers are pushing boundaries and celebrating the country's traditional dairy practices with locally made cheeses. Indian cheeses like paneer, khoa and chenna offer various health benefits, particularly as sources of protein and calcium. With India's growing artisanal cheese movement, here's a look at some of the best cheeses the country has to offer.
| Characteristics | Values |
|---|---|
| Texture | Dry and crumbly, stretchy, firm, creamy, salty, wobbly, crumbly, mellow, moist, soft, stretchy |
| Taste | Salty, mild, creamy, sweet, tart |
| Colour | Cream, smoky brown, golden |
| Type | Kalimpong, Bandel, Kalari, Parsi, Qudam, Camembay, Bombrie, Cheddar, Mozzarella, Parmesan, Edam, Gouda, Red Chilly Cheddar, Bocconcini, Brie, Fontina, Camembert, Truffle Burrata, Paneer, Khoa, Chenna |
| Region | West Bengal, Kashmir, Mumbai, Gujarat, Kumaon |
| Health Benefits | Good source of protein, rich in calcium |
| Dishes | Salads, pastas, sandwiches, grilled dishes, curries, stuffed flatbreads, desserts |
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What You'll Learn
Indian-inspired takes on classic European cheeses
India has long been one of the world's largest dairy producers, yet its exposure to cheese was limited to paneer, khoa, chenna, and local cheeses like kalari and bandel. However, Indian palates are evolving, and the country is witnessing a growing appetite for newer flavours. This shift has paved the way for Indian-inspired takes on classic European cheeses, crafted by local cheesemakers who are pushing boundaries and celebrating India's traditional dairy practices.
One such example is Camembay, an Indian version of the classic French Camembert. This cheese is crafted by a Mumbai-based creamery, which also offers Bombie, their take on the French Brie. These cheeses are made with local ingredients, adding a unique twist to their European counterparts. Another Indian cheese that draws inspiration from Europe is Kalimpong Cheese, which was originated by a parish priest, Brother Abraham, in Sikkim. This cheese is similar to the Dutch Gouda in terms of texture and taste, though it is traditionally more acidic.
Indian cheesemakers are also experimenting with fusion cheeses, such as mustard gouda and red chilli cheddar, which blend European cheese-making techniques with local Indian ingredients. These innovative creations showcase the diversity of Indian cuisine and the versatility of its flavours. One of the most unique Indian cheeses is Qudam, a rare and crumbly cheese with a mellow flavour, found only in traditional Gujjar homes in Kashmir.
Indian cheeses are not just limited to savoury options; they also excel in the realm of sweet cheeses. Chenna, for instance, is a soft and versatile cheese used in iconic Bengali desserts like Rasgulla and Sandesh. The ability of chenna to blend with other flavours while maintaining its distinct texture makes it a favourite in both sweet and savoury Indian cooking. Whether it's the stretchy Kalari cheese of Kashmir or the innovative fusion cheeses crafted by local artisans, Indian cheesemakers are certainly making their mark on the global cheese landscape.
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Regional specialties, like Bandel from Bengal
India has a rich history of dairy production, and its cheeses are no exception. One of the most famous regional specialties is Bandel cheese, which originated in the Bengal region of India.
The history of Bandel cheese dates back to the 16th century when the Portuguese operated from the port town of Ugulim (or Hooghly) in the erstwhile colony of Bandel, 54 kilometers north of Kolkata. The Portuguese introduced the consumption of cheese to the region, and over time, the local Bengalis adopted this culinary practice. Bandel cheese was originally made by the Mog (Burmese) under Portuguese supervision.
The production of Bandel cheese involves curdling fresh cow's milk with an acidic agent, such as lemon juice, and then straining, kneading, and molding the curds into thick, cookie-sized discs. To extend its shelf life, the cheese is coated with generous amounts of salt, a natural preservative, resulting in a dry, crumbly texture and a highly salty flavour. Bandel cheese is available in two varieties: plain (white) and smoked (brown). The smoked variety is particularly notable for its intense smoky taste, achieved through the use of dry smoke.
Today, Bandel cheese is a rare delicacy, with only a handful of artisans, such as Palash Ghosh and his family, still producing it. It can be purchased in a few shops in Kolkata, including J. Johnson and S. Panja, and through online delivery stores like The Whole Hog Deli, owned by Saurav Gupta, who is working to preserve and promote this unique culinary heritage of India.
In addition to Bandel cheese, Kalimpong Cheese is another indigenous cheese of Bengal. Kalimpong Cheese, created in a small hill station in West Bengal, has a Gouda-like quality and is traditionally very acidic and not particularly smelly.
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Street food and snacks, such as the pineapple cheese sandwich
India has a wide variety of cheeses, both local and imported, that can be used in the popular street food, the pineapple cheese sandwich. This snack combines pineapple, mayonnaise, and cheese, and is loved across India.
The pineapple cheese sandwich is a quick and easy snack that can be made in under 10 minutes with just a few simple ingredients. The tropical flavours of pineapple and the creamy texture of the cheese make this sandwich a delicious treat. The basic recipe calls for just three ingredients: mayonnaise, pineapple, and sandwich bread. However, many people like to add cheese to this combination, creating a pineapple cheese grilled sandwich. This sandwich can be made even more indulgent with the addition of ham or a fried egg.
For those who want to take their pineapple cheese sandwich to the next level, there are a variety of Indian cheeses that can be used. One option is Bandel, a highly aromatic cheese from West Bengal that comes in two variants: a cream-coloured plain version and a smoky brown version. Both have a consistency similar to feta and a very salty taste. Kalimpong Cheese, also known as "Gouda-like cheese", is another option. It is traditionally very acidic and is best enjoyed as a bar snack or crumbled over salads and pastas.
For a more unique flavour, Qudam, a rare cheese from the northernmost tip of the Indian subcontinent, can be used. It is known for its crumbly texture and mellow flavour and is only found in traditional Gujjar homes in Kashmir. Another option is an Indian-inspired Camembay (based on camembert) or Bombrie (based on brie) made by a Mumbai-based creamery. These cheeses are delivered fresh and can add a special touch to the classic pineapple cheese sandwich.
The pineapple cheese sandwich is a beloved street food in India, and with the variety of cheeses available, both local and imported, there are endless ways to customise and elevate this simple snack.
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Health benefits of Indian cheeses
Indian cheeses, like other types of cheese, can be a good source of protein, calcium, and several other vitamins and minerals. They can be a nutritious addition to a healthy, balanced diet when consumed in moderation. Here are some of the potential health benefits of Indian cheeses:
Improved Bone Health
Indian cheeses, such as paneer, are rich in calcium, which is essential for maintaining strong bones and teeth. The high calcium content of these cheeses can contribute significantly to an individual's daily calcium requirement, promoting bone health and reducing the risk of osteoporosis.
Gut Health and Immunity
Some Indian cheeses, like mozzarella, contain bacteria that act as probiotics, including strains of Lactobacillus casei and Lactobacillus fermentum. These probiotics are known to improve gut health, promote regularity, boost immunity, and decrease inflammation. Consuming these cheeses may help improve digestive health and enhance the body's ability to fight off infections.
Weight Management
Cheeses like cottage cheese and ricotta are known for their high protein and low-fat content. They can aid in weight management by providing a feeling of fullness for extended periods due to their slow digestion. Additionally, low-fat cheeses, such as part-skim mozzarella or reduced-fat cheddar, can help reduce calorie intake without sacrificing flavour.
Cardiovascular Benefits
Cheeses like Gouda, which is a semi-hard cheese, contain compounds that may help lower blood pressure by inhibiting the angiotensin-converting enzyme (ACE) and relaxing veins and arteries. Gouda also contains antioxidants that can protect the cardiovascular system from the adverse effects of high salt intake.
Lactose Intolerance
For those with lactose intolerance, certain Indian cheeses can be a good option. For example, paneer, an Indian cheese made from whole cow's milk and lemon juice, is suitable for lacto-vegetarians and has a relatively lower lactose content. Similarly, Parmesan, while not suitable for vegetarians due to its use of animal rennet, has very low lactose levels due to its long aging process.
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How Indian cheesemakers are pushing boundaries
India's artisan cheesemakers are pushing boundaries and shaping palates, celebrating the country's traditional dairy practices with locally made cheese. India is one of the world's largest dairy producers, and its cheese offerings have expanded in recent years. From an Indian version of camembert to truffle burratas and unique cheddars, there is much to choose from.
Indian cheeses like paneer, khoa, and chenna are not only delicious but also offer various health benefits. They are excellent sources of protein and are rich in calcium, making them a great option for vegetarians and those looking for meatless protein sources. Indian cheeses play a pivotal role in the diversity of Indian cuisine, with their unique textures and flavours. For instance, chenna is often crumbled over curries or used in stuffed flatbreads, while its softer texture makes it suitable for people of all ages.
Kalari, a traditional cheese from Kashmir, is another example of a unique Indian cheese with a mozzarella-like stretchy texture. It is typically pan-fried in its own fat until it turns golden and crispy on the outside while remaining gooey on the inside. Bandel cheese, a rare find outside of Bengal, is another prized Indian ingredient with a highly aromatic, salty flavour and a consistency similar to feta.
Artisan cheesemakers in India are also experimenting with European-inspired cheeses made with local ingredients. For example, a Mumbai-based creamery makes Indian-inspired cheeses like Camembay (from camembert) and Bombrie (from brie), as well as Italian and French varieties. They also offer a caramelised hazelnut-crusted cheese for those with a sweet tooth.
Despite challenges posed by India's humid, tropical climate, which reduces the yield of artisanal cheese production, cheesemakers like Chandra are boosting the appeal of artisan cheese among diners. At his restaurant Lupa in Bengaluru, Chandra hosts informal cheese tastings, and his best-selling appetizer is a bubbling hot creamy brie topped with fig jam, toasted walnuts, and fresh herbs.
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Frequently asked questions
Some popular Indian cheeses include paneer, khoa, chenna, bandel, and kalari.
Indian cheeses are known for their unique textures and flavours, playing a crucial role in the diversity of Indian cuisine. For example, paneer is mild in flavour and firm in texture, making it ideal for absorbing the rich spices used in Indian dishes.
Indian cheesemakers are increasingly experimenting with European-style cheeses using local ingredients. Some Indian cheeses similar to European varieties include an Indian version of camembert, truffle burratas, unique cheddars, and gouda-like Kalimpong cheese.
