Best Indian Cow's Milk Cheese Types
Paneer is a moist fresh cheese with a soft and crumbly texture, made from pasteurized cow's milk or water buffalo's milk. Unlike most cheeses, paneer does not involve rennet in the production process, and that is what makes it completely vegetarian.
It has origins in India and Bangladesh, and has been mentioned in the Vedas, dating back to 6000 BC. Its name comes from the Persian and Turkish word for cheese, peynir. This cheese is often used in curries, especially in the north of India, and pairs well with strong and spicy flavors.
Pair with
Often described as the mozzarella of Kashmir, kalari is a traditionally ripened cheese made from cow’s or goat’s milk. It has a mild flavor and a dense, stretchy texture. In Jammu and Kashmir, kalari is typically enjoyed as a street snack, flattened and sautéed in its own fat until it develops a crisp golden layer on the outside while remaining creamy, tender, and gooey on the inside.
The cheese is often flavored with various spices, then topped with chopped vegetables.
Topli paneer is a variety of paneer (a type of Indian cheese) that originates from the Parsi community in India. Unlike the more widely known form of paneer, which is firm and can be cut into cubes, topli paneer has a soft, delicate texture and a wobbly, almost custard-like consistency.
The name "topli" essentially means "basket" in the Gujarati language, and "paneer" means "cheese." The baskets were historically used as molds, giving the paneer its distinctive shape and texture. Unlike other types of paneer, topli paneer is made using a coagulant (usually calf intestines or chicken gizzards), with the addition of a sour agent like lemon juice or vinegar.
Kalimpong is an Indian cheese named after the eponymous city in West Bengal. It is believed that the first version of this cheese was made by Brother Abraham, who was a parish priest in Sikkim. The unripened Kalimpong has a semi-smooth edible rind, slightly acidic flavor, and a crumbly texture which makes it great for salads or sandwiches with tomatoes and eggs.
When ripened, Kalimpong’s flavor is often compared to aged Gouda, and it is recommended to pair it with grapes and cheese biscuits.
Bandel is an Indian semi-soft cheese made from cow’s milk. It originates from the eponymous Portuguese colony in West Bengal. The cheese has a crumbly texture, a strong aroma, and a smokey, salty flavor. The whey and curds are first separated with lemon juice, and the curd is later molded, drained, salted, and smoked, although the cheese can also be made in a plain, unsmoked version.
The preparation of this aromatic cheese can be traced back to the arrival of the Portuguese, and nowadays it is usually prepared in the villages of Bishnupur and Tarakeshwar in Kolkata. Bandel goes especially well with risottos, salads, and pasta dishes.
Best Indian Cow's Milk Cheese Producers
Eleftheria Cheese is a Mumbai-based artisanal cheese producer. The company specializes in crafting various types of cheese, including feta, halloumi, and ricotta, using traditional techniques. Eleftheria Cheese focuses on using high-quality, locally sourced ingredients.
It is known for holding cheese-tasting events and workshops to educate consumers about their products and the art of cheese-making.
AWARDS
World Cheese Awards - Super Gold
2023
World Cheese Awards - Gold
2023, 2022
BEST Eleftheria Cheese Cheeses
Best Indian Cow's Milk Cheeses
Our Konark cheese won a Gold at the prestigious World Cheese Awards (WCA) in 2023 held in Norway. Shaped like an Indian Chariot wheel, ‘Konark’ is a one-of-its-kind cheese, skilfully handcrafted by our cheesemakers by drawing inspiration from the French ‘Tomme’ cheese style.
Aged for 2 months, Konark has a gorgeous natural, rustic rind reminiscent of this style of cheese. It encases a smooth, pale ivory interior, providing a supple yet slightly firm texture for a lovely mouthfeel.
AWARDS
World Cheese Awards - Gold
2023
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