Types of Cheese and Cheese Ripening

Cheese is a favorite of many and can be used in a very wide variety of food across different cuisines. Cheesemaking has been a very popular practice and is culturally important in many countries as well. Different countries may have their special forms of cheesemaking which make them very authentic and unique to each other with exotic flavors. The cheesemaking techniques can also vary from place to place and even today, many places make cheese manually even if modern technology makes the process quicker and thus, in this way, the makers maintain the centuries-long tradition of cheesemaking of their ancestors. 

Types of Indian Cheese

People are very familiar with cheese types like Mozzarella, Feta, Parmesan, Ricotta, etc. but, it is interesting to state that even India has their own set of cheese. Some of the popular types of Indian cheese are as follows;

1. Chhurpi- The Chhurpi cheese belongs to the Himalayan region. This cheese is made from Yak milk and is very rich in protein and nutrients. The Chhurpi cheese is of two types namely hard and soft Chhurpi. The hard cheese has a dense texture and a smoky taste and the soft one is more like the taste of paneer and does not have that smoky taste. This type of cheese is used in momos. 
2. Kalari- Made from cow or goat’s milk called ‘Maish Krej’, this type of cheese is best enjoyed fried. This type of Indian cheese is popularly known as the ‘Mozzarella of Kashmir’ as they taste similar. This cheese is very stretchy and is flattened to form kulchas. The Kalari Kulchas are very famous in Kashmir. 
3. Chhena- The Chhena is popular in the states of Odisha and West Bengal. In Odisha, the dessert ‘Chhena Poda’ is very famous. This cheese is a softer variation of paneer in terms of texture and is made by heating milk and then curling it with lemon juice. The crumbly part is then taken after draining the excess water. A huge variety of sweets are made using this chhena like the famous Rosogolla, Cham Cham, Sandesh, etc. in Bengal.
4. Churu- Another cheese found in the Himalayan region. This cheese has a pungent smell and is molded and blue-colored. The word ‘churu’ itself means spoiled cheese. This cheese is available in places like Nepal, Bhutan, Sikkim, and Tibet. 
5. Khoya- This type of cheese tastes like unsalted ricotta. This cheese is popularly used as it enhances the flavor of a dish with its sweet flavor. 
6. Bandel- Bandel cheese tastes like a salty Pretzel. This cheese has originated in the Bandel district of West Bengal. The people of Bandel learned to make this cheese by using curdled milk under the Portuguese when that area was their colony. This cheese is brown and smoky and goes very well in crackers, salad, and even pasta too.
7. Qudam- The Kashmiri Gujjar tribe has mastered the art of making this type of cheese. This type of cheese is salty, chewy, and mellow flavored. This type of cheese is quite difficult to make and is preserved for a long period using salt. Quidam is very rich in protein. 
8. Topli Na Paneer- Popularly known as ‘Basket Paneer or even ‘Basket Cheese’, this cheese is also used in salads, crackers and can be enjoyed raw as well. This cheese is very plump and tasty and is considered a culinary gem in India. 

Cheese Ripening

Cheese ripening is a long and costly process in which with the help of the rennet, a biophysical and biochemical process takes place, and with time, a tasteless curd developed from raw milk is converted into the cheese using rennet. Designated taste and flavor are created by the gradual and systematic breakdown of carbohydrates, lipids, and proteins by specific enzymes.

Conclusion

Cheesemaking is a very old and traditional process and today, cheesemaking is industrialized and makes billions of dollars a year in profit. This item is loved by the majority and is used in so many dishes. The cheese ripening process takes a long time and thus, good cheesemaking takes a lot of time, money, and patience. Each region has its unique cheese based on the unique ingredients they use and the unique style of cheesemaking they do.