India’s dairy heritage stretches far beyond the familiar paneer, embracing a variety of regional cheeses shaped by local traditions, geography, and history. From Himalayan highlands to colonial Bengal influences, these lesser-known varieties offer distinct textures and flavors that highlight India’s diverse cheesemaking legacy. Many remain artisanal, produced in small quantities and cherished in their native regions, providing unique nutritional perks like high protein, calcium for bone health, and probiotics in fermented types.

One standout is Bandel cheese from West Bengal, a smoked, crumbly variety tracing back to Portuguese settlers. Made by curdling cow’s milk with lemon and smoking the curds, it delivers a bold, salty, smoky taste. Rich in calcium and protein, it supports bone strength and muscle repair. Try crumbling it into a simple pulao with caramelized onions and peas for a flavorful side dish, or grate over scrambled eggs for breakfast with an Anglo-Indian twist.

In the Himalayas, Chhurpi reigns as one of the world’s hardest cheeses, crafted from yak or cow milk. Available in soft (creamy, ricotta-like) and hard (chewy, long-lasting) forms, it’s packed with protein—ideal for sustained energy in cold climates—and aids digestion through natural fermentation. The hard version makes a great portable snack; grate soft chhurpi into momo fillings or soups for added creaminess and nutrition.

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Kalimpong cheese, a semi-hard Gouda-style from West Bengal’s hills, boasts a mild, tangy, nutty profile after ripening. Made from cow’s milk, it provides good calcium and vitamin B12 for energy and nerve health. Melt it into pasta, pizzas, or traditional recipes for a luxurious touch, or pair with fruits on a charcuterie board.

Kashmir’s Kalari (or Kaladi) offers a stretchy, semi-soft texture with subtle tang, often grilled or fried. High in protein and fats for satiety, it promotes muscle maintenance. Enjoy it in street-style Kalari Kulcha—stuffed between buns and served with chutneys—or pan-fried as a snack.

Finally, Topli na Paneer from Parsi communities is a soft, basket-set cheese with creamy silkiness. Infused sometimes with spices, it delivers calcium for bones and probiotics for gut health. Serve fresh with herbs, mustard oil, and khakhra for a light appetizer.

These cheeses showcase India’s untapped culinary depth—seek them at regional markets or specialty stores to elevate everyday meals with authentic flavors and wholesome benefits.

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