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.[1][2]
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.[3]
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.[1]
See also
References
- 1 2 "ALL YOU WANTED TO KNOW ABOUT LOCAL CHEESE — KALIMPONG TO BANDEL". The Telegraph. 3 May 2013.
- ↑ "PAIRING INDIAN WINE WITH INDIAN CHEESE". matchingfoodandwine.com. 19 June 2013.
- ↑ "Say cheese, desi ishtyle". The Times of India. 24 October 2009.
External links
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