India is a land of culture, history, and diverse delicacies, and cheese is one of them. Cheese is an important part of Indian cuisine. From the creamy and tangy feta cheese to the soft and crumbly paneer, Indian cheeses are an essential ingredient in many dishes and add an extra layer of flavor to meals.
This article will explore the top 10 Indian kinds of cheese, from creamy to tangy. Let’s dig in.
Top 10 Best Indian Cheeses For You To Try
Cheese is a popular food item people enjoy worldwide, and India is no exception. Indian cheeses are celebrated for their unique flavor and texture and are often used in various dishes, from traditional Indian cuisine to modern fusion dishes.
Here’s a list of the top 10 Indian pieces of cheese:
1. Paneer
Paneer is a type of fresh cheese widely used in Indian cuisine. It is made by separating milk from an acidic substance such as lemon juice, yogurt, or vinegar. Paneer has a unique texture and flavor that sets it apart from other types of cheese.
This cheese is known for its high protein content and is a popular choice for vegetarians looking for a protein source in their diets. It is also used in many dishes, including curries, sandwiches, and desserts.
Furthermore, it is also a popular ingredient in Indian-style stir-fries, where it is often cubed and fried until golden brown.
2. Bandel
Bandel is one of the most popular and beloved Indian cheeses. This cheese originated in the eastern Indian state of west Bengal. It is a semi-hard cheese made from cow’s milk, known for its distinct, slightly sour flavor and soft, crumbly texture.
Additionally, Bandel cheese is used in several traditional Indian dishes, such as parathas and dals. It is also used to make a variety of desserts, such as barfi, halwa, and laddoo.
Bandel can also be grated and used as a topping for pasta dishes or pizzas, adding a tangy and salty flavor.
3. Churu
Churu cheese is considered one of India’s top cheeses for its one-of-a-kind flavor and texture. Churu is created with a distinctive blend of spices and natural ingredients such as cumin and sesame, unlike other cheeses, contributing to its distinctive taste.
Additionally, its texture is created by combining the milk of cow, goat, and sheep, resulting in a unique blend.
Churu cheese has many uses and can be enjoyed as a table cheese or added to sauces and other dishes. Its subtle flavors make it a popular dessert choice, adding a unique touch to classic recipes.
Churu cheese’s unique flavor and texture make it a highly sought-after ingredient in Indian cuisine.
4. Chhurpi
Chhurpi is a traditional cheese that has been made in Indian for centuries and is one of the top Indian cheeses today.
Its distinctive flavor and texture is popular in many Indian dishes, from curries to desserts. Furthermore, Chhurpi is made from the milk of cows, yaks, and goats, and it’s a hard cheese.
Also, it is often found in grated texture and is used to garnish dishes, provide texture, and add flavor. Additionally, the unique flavor of Chhurpi makes it a favorite of many, and its uniqueness makes it a great addition to any kitchen.
5. Chenna
Chenna, a type of Indian cheese, has a unique, slightly sour flavor that differentiates it from other cheeses. Chenna is traditionally made from cow or buffalo milk, which is curdled and then kneaded to form a dough.
Furthermore, Chenna is used in various Indian desserts such as ras malai, chhana-based sweets, and gulag jamuns. It can also be used in savory dishes as a substitute for paneer.
Additionally, Chenna can also be used to treat digestive and respiratory problems.
6. Kalimpong
Kalimpong Cheese is renowned for its distinctive flavor and texture and is one of the most beloved Indian native cheeses. This cheese is produced from raw cow’s milk in the mountainous regions of Kalimpong, India.
Additionally, This cheese is a semi-hard, cream-colored cheese with a slightly acidic taste and a unique smell and texture. It can be used in various recipes, such as sandwiches, salads, pizzas, and pasta.
Furthermore, Kalimpong Cheese has heavily influenced traditional Indian cuisine. The unique taste and flavor of Kalimpong Cheese set it apart from other Indian cheeses.
7. Khoya
Khoya, also known as momo or khova, is a traditional dairy product used in Indian cooking, and technically, it’s not considered cheese. It is made by simmering whole milk for several hours until the water content has been reduced and the milk solids have thickened to a dense, creamy, cheesy texture.
Khoya is a key ingredient in many traditional Indian desserts, such as kheer, halwa, and gulag jamun. It can also fill in sweet and savory dishes and as a base for sauces and gravies. Some Indians even eat Khoya alone as a snack.
However, making Khoya can be time-consuming and requires a lot of patience, but ultimately, the result is worth it.
8. Kodai
Kodai cheese is produced using traditional methods in the peaceful hillside villages of Kodaikanal, Tamil Nadu. The high-quality milk for cheese comes from cows, goats, and buffaloes.
Kodai cheese has a distinctively rich, creamy texture, and its taste perfectly matches fruits and wines. It is commonly used in traditional Indian dishes, such as dosa and idli. It can also make cheese omelets, sandwiches, and pasta.
Additionally, Kodai cheese can be enjoyed as part of a cheese platter.
9. Khoa
Koha is a top Indian cheese known for its unique and delightful flavor. Koha is a semi-soft cow’s milk cheese produced in India’s northern region. It has a mild, creamy taste and a slightly sharp aroma.
The name ‘Koha’ is derived from the Hindi word for ‘cow’, which makes it particularly special to Indian culture.
Koha is commonly used in various dishes, such as koftas, parathas, and curries. It also adds a unique flavor to salads, sandwiches, and omelets. Koha is also popular in making sauces and stews.
10. Qudam
Qudam is one of the most highly esteemed Indian cheeses, with its distinct flavor, diverse uses, and production process that sets it apart from other cheeses.
It is produced in the northern region of India, in the states of Jammu & Kashmir, Himachal Pradesh, Haryana, and Punjab. The milk used to make Qudam cheese is derived from buffalo, cows, and goats.
It is a semi-hard cheese, and its flavor varies depending on its aging period. Qudam cheese is widely used in Indian cuisine and is particularly popular in Preparing laduu.
Conclusion
India is home to a wide and diverse variety of cheeses with distinctive flavors, textures, and uses.
From the creamy and crumbly paneer to the delightfully tangy and multi-purpose chenna to the nutty and sweet Qudam, there is a cheese for everyone. The diverse cheeses are made from cow’s, buffalo, and goat’s milk and can be used for various dishes, ranging from desserts to flavorful gravies and sauces.
Whether you are a cheese lover or just curious about India’s vast culinary heritage, these top 10 Indian kinds of cheese will tantalize your taste and spark your culinary imagination.
