Top 7 Asian Hard 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

Mihaliç peyniri is a Turkish cheese produced in Bursa and Balıkesir. It is named Mihaliç because it originated in the town of Karacebey, which was originally named Mihaliç. In the past, it used to be made from raw sheep's milk, but nowadays it's made from cow's milk or a combination of goat, sheep, and cow's milk because sheep's milk is no longer produced in sufficient quantities. The cheese is stored in brine to harden and develop a firm, yet slightly elastic texture. Afterwards, it is salted and dried before being sold in slices or balls. When aged, its texture is crumbly, grainy, and open, while the flavors are intense and salty. Mihaliç can be used in place of parmesan cheese, and it is recommended to use it grated in baked dishes and various salads.Expand

Shanklish is a traditional cheese made from sheep's or cow's milk. It is primarily produced in Syria and Lebanon, mostly in mountainous and coastal regions. The cheese is shaped into balls, left to dry in the sun, and is then stored in jars to mature without any light until it develops a moldy layer on its surface. The mold is rinsed, and shanklish is coated in spices such as thyme or chili. Its texture is firm and crumbly, while the flavors range from mild to sharp and spicy.Expand

Qarehqurut is a concentrated and dried dairy product that has been traditionally prepared throughout Afghanistan, Iran, and Tajikistan. It is made by simmering leftover sheep’s or cow’s milk whey (from making keshk) until it has concentrated before it is allowed to dry into a paste which has a semi-solid, kneaded eraser-like consistency. Also known as gharaghourout or black kashk, this dairy specialty is distinguished by an intensely sour and savory flavor with a lingering finish of animal and herbal notes. High in minerals and lactic acid, qarehqurut is typically eaten as a snack or used in traditional specialties. This dairy product is also a summertime staple in the regions where it is produced because it rehydrates the body.Expand

Chhurpi is a pale yellow cheese made from cow's milk (the soft variety) or yak's milk (the hard variety), produced in the Himalayan regions. The soft variety is often used as a substitute for vegetables, so it is usually used in curries and consumed with rice. The hard variety can last up to 20 years if properly stored in yak skin. The flavor of chhurpi can best be described as fresh and tangy.Expand

Chura kampo is a hard Tibetan cheese made from yak’s milk. This hard cheese has a dry, firm, and dense texture. It begins as soft cheese curds (leftovers from boiling buttermilk) that are shaped into balls, noodles, or beads which are then left to dry, either in the sun or in the oven. Before the drying process, sugar or melted butter are sometimes added to the curds.Expand

Quroot is a dairy product made with dehydrated plain yogurt that is combined with salt and typically shaped into small balls. Natural plain yogurt is added to a cheesecloth or muslin, then the liquid is squeezed out, and the resulting curd is allowed to drain for a few days until it dries out completely and becomes thick. The dried yogurt, also known as chaka, is mixed with salt, and then shaped into small balls that are entirely coated in salt and sun-dried for about 3 days. Salty and sour, quroot is a versatile product that is commonly eaten as a savory snack and is often added to various Afghan dishes and drinks. In Afghanistan, these salted balls are also common street food items and can be bought pre-made in many Afghan shops.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