India is not often associated with cheese. Unlike its French and Italian counterparts, Indian cuisine is best known for its curries, breads, and spice dishes. But this isn’t the whole story when it comes to this country. India has a long and venerable cheese tradition that can be used today to make new flavor combinations. Here are four native Indian cheeses that you can start experimenting with today.
Paneer
Perhaps the most famous of Indian cheeses, paneer can be truly delicious. Its rubbery texture and high melting point make it the perfect addition to vegetable curries and spiced bread dishes. Simply chop it into small cubes and cook it into the curry.
Qudam
This traditional dried cheese has a long shelf-life and is an excellent source of protein. It’s made from goat’s milk and has a rubbery, crumbly texture.
Kalari
Kalari is a common street food found in certain districts of Asia. It is fairly similar to mozzarella, and when heated, it becomes stringy and toasts a nice brown color.
Chhurpi
One of the most popular cheeses in India, chhurpi is often found tucked away in the kitchens of many Indian households. Made from buttermilk, this creamy cheese is used to add flavor to sauces, curries, and even eaten dry as a snack.
