Translations:List of cheeses/13/en

India

Name	Region	Description
Bandel	An Asian cheese that originated in a Portuguese colony Bandel located in eastern India. Today, the production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, 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	The origin of paneer is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer. Now widespread in most of the Indian subcontinent	A fresh cheese common in South Asian cuisine. In eastern parts of Indian subcontinent, it is generally called Chhana. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated full-fat milk(mostly buffalo) with lemon juice, yogurt, vinegar, or any other food acids.
Chhana	Produced mostly in eastern Indian states of Odisha and West Bengal, it is the chief ingredient of most of the sweets produced here	A fresh, unripened curd cheese made from cow or water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rosogolla (রসগোল্লা). It is used in various Hindu religious rituals. The earliest reference of cheese in India dates back to 1400 BCE.
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 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	Originated from Chenani in the union territory of Jammu and Kashmir	Also known as Kiladi or Maish Krej (Kashmiri: ميش کريج,)
Kalimpong cheese	Originates from Kalimpong, a hill station in the Indian state of West Bengal	When unripe, Kalimpong cheese is a little like the Welsh Caerphilly, slightly acidic and a little crumbly with a relatively smooth (edible) rind and not particularly strong-smelling.