Beyond Paneer

6 LESSER-KNOWN INDIAN CHEESES, THEIR ORIGINS AND USES

- TDG NETWORK

When you think of Indian cheese, paneer is usually the first thing that comes to mind. Maybe khoya, if sweets are your weakness. But beyond these familiar staples lies a lesser-known world of regional Indian cheesessome smoky, some stretchy, some so hard they can last for decades.

These cheeses weren't created for novelty or gourmet appeal. They were born out of necessity. In mountain regions without refrigeration, in humid coastal climates, and among pastoral communities that needed portable nutrition, Indians figured out how to preserve milk in ways that reflected their geography, culture, and daily lives. What survived became tradition.

Most of these cheeses never made it to supermarket shelves. They're still made in small batches, often by families who've passed down the methods for generations. And each one tells a story far richer than paneer ever could.

1. KALARI — JAMMU'S STRETCHY STREET-FOOD STAR

Often called the "mozzarella of Kashmir," kalari comes from the Dogra community in Jammu, particularly Udhampur. Made from cow or buffalo milk, this fresh cheese turns gloriously gooey when heated.

Taste & texture: Mild, milky, lightly salty. Soft and elastic when fresh, rich and buttery when fried.

How it's eaten: Most famously as kalari kulcha, where the cheese is fried in its own fat and stuffed into bread. It also works beautifully in sandwiches, burgers, or even a yogurt-based curry called kalari da saloona.

Health benefits: High in protein and calcium, rich in vitamin B12, and easier to digest than milk due to fermentation.

At home: Fresh milk is curdled with lemon juice, drained, shaped into discs, air-dried, and pan-fried until golden.