Kalimpong cheese explained

Kalimpong cheese
Country:India
Region:East India, West Bengal
Town:Kalimpong
Source: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]

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 10kg (20lb) 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, 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.

External links

Notes and References

  1. News: All You Wanted to Know About Local Cheese — Kalimpong to Bandel. https://archive.today/20140908193509/http://www.telegraphindia.com/1130503/jsp/entertainment/story_16852993.jsp . dead . 8 September 2014 . The Telegraph . 3 May 2013.
  2. News: Pairing Indian Wine with Indian Cheese. matchingfoodandwine.com . 19 June 2013.
  3. News: Say cheese, desi ishtyle. The Times of India . 24 October 2009.