Kalimpong cheese

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 (22 lb) 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

• Bandel cheese
• Paneer
• Chhena
• Khoa

References

External links

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

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