Science
India’s Regional Cheese Trail: 4 Local Varieties Communities Have Preserved Through Centuries
In most Indian kitchens, cheese still arrives in familiar cubes of paneer or in the household-favourite form of Amul cheese. But beyond supermarket shelves and café menus, another cheese map exists across the country. In the high Himalayas, milk was boiled, pressed, and dried into hard nuggets that could survive long winters. In Jammu’s pastoral belts, handmade discs of fermented cheese hissed on iron tawas before being tucked into kulchas. Along Bengal’s old river ports, cheesemakers smoked salted curds over wood fires, carrying traces of colonial trade routes into local kitchens. Long bef...
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