A land of diverse cultures and cuisines, offers a captivating array of cheeses, each with its own unique story.
From the ubiquitous paneer to the lesser-known but equally delicious Chhurpi, these cheeses reflect the country’s rich culinary heritage.
Let’s embark on a journey through 11 of these delectable varieties:
1. Paneer
Arguably the most famous Indian cheese, paneer is a fresh, soft cheese made from cow or buffalo milk. Its mild, slightly sweet flavor and spongy texture make it a versatile ingredient in countless dishes, from curries and stir-fries to kebabs and desserts.
2. Chhena
This soft, cottage cheese, also made from cow or buffalo milk, plays a starring role in Indian sweets. Its slightly tangy flavor and moist, crumbly texture lend themselves beautifully to rasgulla, chhena poda, and sandesh.
3. Kalari
Hailing from the picturesque valleys of Kashmir, Kalari is a semi-hard cheese with a salty, tangy flavor. It’s often enjoyed fried or added to stews and curries, imparting a unique depth of flavor.
4. Chhurpi
A staple in the Himalayan region, Chhurpi is a hard, dry cheese traditionally made from yak or cow’s milk. Its chewy texture and salty, tangy flavor make it a popular snack, and it can also be crumbled into soups and stews.
5. Bandel
This smoked cheese from West Bengal boasts a smoky, salty flavor and a crumbly texture. It’s often enjoyed as a snack or used in sandwiches and salads.
6. Topli nu Paneer
A Parsi specialty, Topli nu Paneer resembles ricotta in its soft, creamy texture. It’s often used in Parsi dishes like dhansak and sali boti.
7. Limda
This Gujarati cheese is made from a combination of cow and buffalo milk. It has a slightly sour taste and is often used in Gujarati curries and snacks.
8. Kalimpong Cheese
This semi-hard cheese from the Kalimpong region of West Bengal has a nutty flavor and a firm texture. It’s gaining popularity among cheese enthusiasts for its unique taste and versatility.A sweet cheese from Gujarat, Khira Sagara is made from cow’s milk and often flavored with cardamom and saffron. It’s enjoyed as a dessert or snack.
9. Khira Sagara
A sweet cheese from Gujarat, Khira Sagara is made from cow’s milk and often flavored with cardamom and saffron. It’s enjoyed as a dessert or snack.
10. Surti Paneer
Another Gujarati specialty, Surti Paneer is a soft, fresh cheese with a mild flavor. It’s often used in Gujarati dishes like undhiyu and handvo.
11. Khoya
Khoya, also known as mawa or khowa, is a dairy food widely used in the cuisines of the Indian subcontinent. It is made of either dried whole milk or milk thickened by heating in an open iron pan.
It is lower in moisture than typical fresh cheeses such as ricotta. Khoya is used as the base for a wide variety of Indian sweets. About 600,000 metric tons are produced annually in India.
Read More– What’s The Difference Between Dumplings, Dim Sums, Momos And Wontons? A Comprehensive Guide
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I would eat all of this.
Hahha..ohh definitely