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2023-06-21T00:39:12Z

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===India===
{{See also|Indian cuisine}}
{| class="wikitable sortable" style="width:100%"
|-
!Name
!class="unsortable"| Image
!Region
!Description
|-
|[[Bandel cheese|Bandel]]
|[[File:Bandel Cheese, Kolkata, West Bengal 2.jpg|135px]]
|An Asian cheese that originated in a [[:en:Portuguese Empire|Portuguese]] colony [[:en:Bandel|Bandel]] located in eastern [[:en:India|India]]. Today, the production is concentrated in the towns of [[:en:Tarakeswar|Tarakeswar]] and [[:en:Bishnupur, Bankura|Bishnupur, Bankura]], near [[:en:Kolkata|Kolkata]], [[:en:West Bengal|West Bengal]], India.
|Made by separating the curds from the [[whey]] with lemon juice. It is then molded and drained in small baskets and smoked
|-
|[[Paneer]]
|[[File:Panir Paneer Indian cheese fresh.jpg|135px]]
| The origin of paneer is debated. [[:en:Vedic period|Ancient Indian]], [[:en:Afghan people|Afghan]]-[[:en:Iranian peoples|Iranian]] and [[:en:Portuguese India|Portuguese]]-[[:en:Bengal|Bengal]]i origins have been proposed for paneer.
Now widespread in most of the Indian subcontinent
|A fresh cheese common in [[:en:South Asia|South Asia]]n [[:en:South Asian cuisine|cuisine]]. In eastern parts of [[:en:Indian subcontinent|Indian subcontinent]], it is generally called [[:en:Chhena|Chhana]]. It is an [[Cheese ripening|unaged]], acid-set, non-melting [[farmer cheese]] made by [[curdling]] heated full-fat [[:en:milk|milk]](mostly [[:en:Bubalina|buffalo]]) with [[lemon]] juice, [[:en:yogurt|yogurt]], [[:en:vinegar|vinegar]], or any other food [[acids]].
|-
|[[Chhena|Chhana]]
|[[File:Divided Chhena - Rasgulla Preparation - Digha - East Midnapore - 2015-05-02 9556.JPG|135px]]
|Produced mostly in eastern Indian states of [[:en:Odisha|Odisha]] and [[:en:West Bengal|West Bengal]], it is the chief ingredient of most of the sweets produced here
|A fresh, unripened curd cheese made from cow or [[:en:domestic buffalo|water buffalo]] [[:en:milk|milk]]. A crumbly and moist form of farmers cheese or paneer, it is used to make [[:en:desserts|desserts]] such as [[:en:rasgulla|rosogolla (রসগোল্লা)]]. It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to 1400 BCE.
|-
|[[Dahi Chhena|Dahi Chhana]]
|
|It was generally homemade in Cuttack region of Odisha households, but now its production has become very rare.
|Very similar to chhana in texture, it has a deep, reddish-brown color, and is more flavorful and distinctly tasteful. It is rich in whey protein. It is produced from traditional [[:en:buttermilk|buttermilk]], and a big quantity of milk is required to produce even a small amounts of Dahi Chhana. It has a long shelf life, and can be kept in earthen ''sikkas'' for months.
|-
|[[Kalari cheese|Kalari]]
|[[File:Famous Kalaadi of Ramnagar.jpg|135px]]
|Originated from [[:en:Chenani|Chenani]] in the union territory of [[:en:Jammu and Kashmir (union territory)|Jammu and Kashmir]]
|Also known as Kiladi or Maish Krej ([[:en:Kashmiri language|Kashmiri]]: ميش کريج,)
|-
|[[Kalimpong cheese]]
|
|Originates from [[:en:Kalimpong|Kalimpong]], a hill station in the Indian state of [[:en:West Bengal|West Bengal]]
|When unripe, Kalimpong cheese is a little like the [[:en:Wales|Welsh]] [[Caerphilly cheese|Caerphilly]], slightly acidic and a little crumbly with a relatively smooth (edible) rind and not particularly strong-smelling.
|}

Translations:List of cheeses/13/en - Revision history

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