Kalari cheese
What is it?
Originating from the Dogra community of Jammu, Kalari cheese has a mild, milky, creamy flavour, and is often described as akin to mozzarella. As it ages, its flavour profile develops to be tangier and pungent. Kalari was developed to preserve excess milk during the summer months, when the heat would make it difficult to store fresh milk. Traditionally handmade, the milk is churned with a wooden spoon, after which sour whey—a byproduct of cheesemaking—is added to the warm milk to curdle it. The milk solids are separated from the whey liquid and hand-pressed into small discs. These discs are then sun-dried for several days to dry the outer layer, while the interior remains soft and moist.
What other names does it have?
Regional Names: Kalari/Kaladi (Dogri); Moshkreij (Gujjar); Maish Krej (Kashmiri)
When is it in season?
Where is it found?
Kalari cheese is indigenous to the Udhampur district of Jammu. In towns like Udhampur, Ramnagar, and Reasi, women typically use buffalo or goat’s milk to make Kalari. The nomadic Gujjar community make a living by selling milk and milk products during the winter months, when they descend to the plains. While Kalari is found year-round now, it can be more cumbersome to make in winters.
What is its history/cultural significance?
Kalari is typically pan-fried or grilled so it develops a golden brown and crispy exterior while the interior remains soft and gooey. Kalari Kulcha is a popular street food, where small balls of cheese are stuffed into kulcha and then grilled or fried, allowing the cheese to melt.
How can you use it?
Dalle Khursani is typically used in small quantities to add sharp heat and a slightly fruity note to dishes. It can be chopped fresh into curries and lentils, pounded into simple condiments with salt and garlic, or used in pickles and chutneys. The chillies may also be sun-dried and ground into a powder or infused into oils and vinegars for longer use. Given its high pungency, it should be handled with care.
What states can I find it in?
What parts of the plant are edible?
Cheese
Is it nutritious?
Kalari cheese is rich in calcium and protein. Due to its fermented nature, it is also a good source of probiotics. Source.
How do you store it?
Kalari cheese must be refrigerated in a container and used within 10-12 days. For longer-term use, it can be sealed and stored in the freezer.
Stories:
In Kashmir, traditional kaladi cheese is melting into the hearts of locals and tourists
This article explores how Kaladi cheese is made, a rise in demand for organic and local products and a change in perception and revival of the cheese.
The Pastoral Cheese That is Growing a Larger Footprint
This article traces the origins, making, and growing popularity of Kalari cheese.
Recipes:
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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