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
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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.

A rare find, Kalimpong cheese was made by Brother Abraham, a parish priest in Sikkim. Kalimpong cheese is still made in 12 kg and 1 kg wheels and is produced in limited quantities, just like Gouda. While production of the region'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 (only 10 kg 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 eventually, 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 some grapes and cheese biscuits, or well-melted in a cheese, ham and mustard toast. It is considered to be best for crumbling into salads and great to eat on its own with a little Guava cheese or even Aam papad.

See also

• Bandel cheese
• Paneer
• Chhena
• Khoa

External links

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