This is a traditional mountain cheese produced from yak and cow milk. Popularly known as the ‘Tibetian chewing gum.’ This cheese can be found mainly in the Himalayan region. Chhurpi is both soft and hard. Soft cheese is used for making momos.
2. Bandel Cheese
It came to us from the Europeans and was named after a town in Bengal, Bandel. The cheese is dehydrated, salty, and crumbly. It has two variants- plain and smoked. The correct way to use this cheese is by soaking it in water for hours, and then it can be used with salads, pasta, grilled cheese sandwiches.
Churu is famous cheese from Sikkim, Nepal, and Bhutan, where it is called Datshi. This cheese is made from foam, cream, and skin formed on top of the milk from Yak and Goat. Churu in Sikkim is used in Beef Stew.
4. Kalimpong Cheese
The cheese is manufactured in Kalimpong, situated in West Bengal, and has a very sharp taste. A priest started it but now has been taken over by Amul. Kalimpong is sold in India by the name of Amul Gouda Balls. After Amul Gouda, you can still find vast wheels of this cheese in Kolkata markets.
It is also known as Milk Chapatti. It is produced from cow and goat milk by the nomadic Gujjar-Bakarwal community of Jammu and Kashmir. In winters, you can see Kalari browning and crisping on large griddles. This sour taste, stretchy cheese, is placed between two buns and served with chutney.
6. Acres Wild
It comes from a family-run cheese-making farm nestled in the hills of Coonoor, and this Artisanal Cheese is made from hybrid Jersey and Holstein cows. The cheese produced here is entirely vegetarian.
7. La Ferme Cheese
This handmade cheese is probably the best and probably the oldest in India. It started back in the year 1988. Everything about this cheese is natural. You have an option to choose from their wide variety of cheddar, mozzarella, feta, ricotta, gruyere, and specially seasoned cheeses.
8. Topli Nu Paneer
The Parsi Topli Nu Paneer was originated in Surat. It is also commonly known by the name of Surti Paneer. This cheese has a velvety and soft creamy texture. You might be lucky to find it in the markets now.
9. Vallambrosa Cheese
It is produced by monks of the Vallombrosan Benedictine Congregation in Bengaluru. They cater to Italian cheeses such as mozzarella, burrata, mascarpone, and pecorino.