Kalari cheese
Made by hand, this cheese is sun-dried to develop a hard exterior while the inside remains soft.
Cheese
Tomme de Sayla
This semi-firm aged cheese made from goat milk is Panchal Dairy’s take on the traditional French Tomme de Savoie.
Camel Cream Cheese
Made with camel milk, this creamy and mildly sour cheese has a spicy kick from green chillies.
Camel Feta
Made with camel milk, this mildly salty and creamy cheese is preserved in peanut oil.
Camel Milk Halluomi Cheese
Slightly saltier than conventional halloumi which is made from cow milk, this camel milk halloumi has a mildly stretchy texture, with a nutty, carmelised flavour when grilled.
Kalimpong cheese
First introduced by Swiss missionaries, this crumbly cheese is now native to Kalimpong in West Bengal.
Bandel Cheese
The salty-smoky crumbly Bandel cheese’s origins can be traced back to the time the Portuguese settled in Bengal.
Indian Dairy Traditions & Our History With Cheese, Mumbai
Exploring India’s little-known cheeses from varied regions and communities with cheesemaker Aditya Raghavan.