Cheese isn’t just a European story. Cheeses of all varieties are eaten right from Central Asia, the Middle East, even China, stretching to Europe. India has its own unique varieties. From everyday favourites to rare regional specialties, each cheese reflects local culture and tradition.
Kalari or Kradi, Jammu & Kashmir
Known as the Mozzarella of Jammu, Kalari is a traditional stretchy cheese made from raw, full-fat buffalo milk. It is typically shallow-fried or roasted in ghee, which gives it a crisp outer layer and a soft, gooey centre.
Chhurpi, Sikkim, Arunachal, Ladakh, Bhutan Border
A traditional cheese made from yak, cow, or goat milk. It comes in two varieties: a soft form used in curries, and a hard, dried version that is chewed slowly like toffee.
Churkam, Arunachal Pradesh
A traditional yak milk cheese, usually pressed into small cakes and dried to preserve it for long-term use.
Bandel, West Bengal
A Portuguese legacy from the town of Bandel, this cow’s milk cheese is crumbly and sharp in taste. It comes in two varieties: plain (salty) and smoked, each with a distinct flavour.
Kalimpong, West Bengal
A semi-hard cow’s milk cheese with a mild, crumbly texture, it gained popularity among the Anglo-Indian and Tibetan communities in the Darjeeling hills.
Topli Nu Paneer, Gujarat/Mumbai
A cherished bit of traditional Parsi cuisine, this delicate soft cheese is set in small palm-leaf or bamboo baskets, giving it a unique shape and texture. Lightly salted and never aged, it is meant to be eaten fresh, ideally on the same day it is made.
Paneer, All India
A fresh cheese made from cow or buffalo milk, paneer is never aged and forms the base of countless curries and dishes and has gained popularity across the country.
Chhena, Odisha, Bengal, Assam
A soft, fresh cheese made by curdling cow’s milk, chhena is the foundation of iconic sweets like rosogollas and sandesh.
Chhena Poda, Odisha
A unique baked dessert made from chhena, caramelised sugar, and cardamom, often described as India’s cheesecake.