Top 5 Indian Cow's Milk Cheeses

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.Expand

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. Paneer is also incorporated in a variety of other Indian dishes such as saag paneer (spinach), shahi paneer (cream, tomatoes, and spices), and the famous mattar paneer (peas and tomatoes). This cheese is so versatile that it's even used in kebabs. Its softer, more crumbly version called chenna is often used to make a variety of popular desserts such as rasgulla and sandesh.Expand

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.Expand

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. For topli paneer, cow's milk is often preferred due to its mild flavor and lower fat content, which contributes to the cheese's delicate texture. The curdled milk is then poured into small baskets (or molds) to set. These baskets are traditionally made of cane or palm leaves, but other materials can be used as well. The cheese is often seasoned at this stage, sometimes with cumin seeds, green chilies, or other spices and herbs. The baskets are left in a cool place (or refrigerated) to allow the cheese to set and firm up slightly, after which it can be unmolded and served. Topli paneer is often enjoyed as a snack or appetizer, and it's sometimes featured in larger meals. It might be seasoned with various spices, topped with fresh herbs, or drizzled with spicy oil to enhance its flavor. Due to its soft, custard-like texture, it's usually eaten with a spoon. Expand

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.Expand

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.Expand