Kalimpong cheese

Kalimpong cheese
Country of origin	India
Region	East India, West Bengal
Town	Kalimpong
Source of milk	Cows
Pasteurised	No
Texture	Slightly crumbly on the inside, smooth rind
Dimensions	Circular
Weight	1 kg and 12 kg

Kalimpong cheese is made in and named after Kalimpong, a hill station in the Indian state of West Bengal. When unripe, Kalimpong cheese is a little like a rustic Welsh Caerphilly: white, slightly acidic and a little crumbly in the centre with a relatively smooth (edible) rind that is yellowy on the inside, with a bit of a tang and not particularly strong-smelling.

Kalimpong cheese making was started by Father Andre Butty, a Jesuit parish priest in Kalimpong. It is still made in 12 kg and 1 kg wheels and is produced in limited quantities, like Gouda. While production of the nearby region Sikkim's Gouda has been taken over by Amul, a small amount of the local variety by Pappu Dairy Co-op, which shut down wholescale production a few years ago, is available occasionally. Kalimpong cheese and some variety of mozzarella is produced by Dairy Makarios Bous, Kalimpong (only 10 kg (22 lb) are made each day) in Kolkata's New Market.

When kept well-wrapped in a refrigerator for a few months to ripen, the flavour of Kalimpong cheese matures slightly, like a good Gouda, and there will be a slight change in colouration and increased moulding on the rind, which is normal. It can be eaten by itself, or with grapes and crackers, or melted in a cheese, ham and mustard toast. It is considered to be good for crumbling into salads and great to eat on its own with a little Guava cheese or Aam papad.

See also

• Bandel cheese – Cheese that originated in the erstwhile Portuguese colony Bandel in eastern India
• Paneer – Type of fresh cheese in South Asian cuisine
• Chhena – Type of cheese curds originating in India
• Khoa – Indian dairy food

External links

• FAO document The technology of traditional milk products in developing countries