Kalimpong Cheese – A Taste of Bangladesh

Kalimpong Cheese is a unique semi-hard cheese from the hills of Bangladesh. It boasts a mild, creamy flavor with a slightly tangy finish. This artisanal cheese represents a fascinating chapter in the subcontinent’s dairy history.

Distinctive Features

Kalimpong Cheese typically forms into medium-sized wheels weighing around 1 to 2 kilograms. It presents a pale ivory to light yellow interior, depending on the milk’s fat content. The texture is semi-hard and smooth, often with a few small mechanical holes.

Its rind is natural, thin, and edible, sometimes developing a light bloom during aging. The cheese has a moderate humidity level, making it sliceable yet firm. Its aroma is mild and milky, with a clean, slightly acidic note.

Cheese Varieties

Traditional Kalimpong Cheese uses pasteurized cow’s milk from local breeds. Some producers also create a version with added herbs like cilantro or local green chilies. A smoked variety exists, gaining a subtle woody aroma from traditional methods.

Another adaptation includes a version with a higher fat content for extra creaminess. A younger, fresher style is sometimes sold for its mild, milky character. These varieties maintain the cheese’s essential identity while offering subtle differences.

History and Traditions

Kalimpong Cheese traces its origins to Swiss missionaries in the early 20th century. They introduced European cheese-making techniques to the Bengal region. The cool climate of the Himalayan foothills proved ideal for dairy farming and cheese production.

The region is also famous for its Darjeeling tea and cardamom plantations. Local traditions involve enjoying the cheese with fresh, warm bread from clay ovens. It remains a symbol of cultural exchange and culinary adaptation in Bangladesh.

Production Process

Producers start with fresh, pasteurized cow’s milk from local farms. They heat the milk to about 32°C before adding rennet and starter cultures. The curds form within an hour and are then cut into small pieces.

The curds are pressed into molds to expel excess whey and shape the cheese. Salting occurs either by brining or dry salting the surface. The cheese ages for three to six weeks in a cool, humid environment to develop its flavor.

Wine or Beverage Pairings

Kalimpong Cheese pairs beautifully with a light, crisp white wine like a Sauvignon Blanc. The wine’s acidity cuts through the cheese’s creaminess. A local Bengali lager also complements its mild flavor without overpowering it.

For a non-alcoholic option, try it with a chilled glass of sweet lassi. The yogurt drink enhances the cheese’s tangy notes. Darjeeling tea, especially the second flush variety, makes another excellent regional pairing.

Suitable Fruit and Vegetables

Fresh apple slices provide a crisp, sweet contrast to Kalimpong Cheese. Ripe pears also work well, offering a juicy texture. Grapes add a burst of freshness that cleanses the palate between bites.

For vegetables, try serving it with cucumber rounds or cherry tomatoes. Lightly pickled carrots or radishes add a pleasant tang. Steamed broccoli florets make a wholesome, nutritious accompaniment.

Suitable Meat and Fish dishes

Kalimpong Cheese melts beautifully over grilled chicken breasts. It adds a creamy layer to chicken sandwiches or wraps. Shredded cheese also works well in kebabs with minced lamb.

For fish, try it baked with river fish like rui or katla. The cheese forms a golden crust under the broiler. It also enhances fish pies or creamy seafood pasta dishes.

Presentation

Remove Kalimpong Cheese from the refrigerator about one hour before serving. Let it reach room temperature to fully express its flavors. Serve it on a wooden board or a simple ceramic plate.

Arrange slices or wedges neatly, allowing space for accompaniments. Use a sharp cheese knife for slicing and a separate knife for spreading. Provide small plates and cocktail forks for guests to serve themselves.

Recipe Ideas

Kalimpong Cheese and Potato Samosas

These samosas offer a delightful twist on a classic Bengali snack. The cheese adds a creamy, melting center to the spiced potato filling. They are perfect for tea time or as appetizers for gatherings.

You can bake or shallow fry them according to preference. Serve them with a tangy tamarind chutney or mint yogurt dip. They pair wonderfully with a cup of hot Darjeeling tea.

• 250g Kalimpong Cheese, grated
• 2 large potatoes, boiled and mashed
• 1 small onion, finely chopped
• 1 green chili, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• Salt to taste
• 12 samosa pastry sheets
• Oil for frying

1. Heat a tablespoon of oil in a pan. Add cumin seeds and let them splutter.
2. Add chopped onion and green chili. Sauté until onions turn translucent.
3. Stir in turmeric powder and mashed potatoes. Cook for 2-3 minutes.
4. Remove from heat and mix in grated Kalimpong Cheese. Allow the filling to cool.
5. Take a samosa sheet, place a spoonful of filling, and fold into a triangle.
6. Seal the edges with a little water. Heat oil in a kadai and fry until golden brown.

Kalimpong Cheese and Spinach Stuffed Paratha

This paratha is a hearty, flavorful flatbread ideal for breakfast or lunch. The combination of cheese and spinach provides protein and iron. It is a complete meal when served with a side of yogurt or pickle.

The cheese melts inside, creating a deliciously gooey texture. You can customize the spice level by adjusting the green chilies. This dish showcases the versatility of Kalimpong Cheese in local cuisine.

• 200g Kalimpong Cheese, crumbled
• 2 cups whole wheat flour
• 1 cup blanched and chopped spinach
• 1 tsp ginger-garlic paste
• 1/2 tsp red chili powder
• Salt to taste
• Water for kneading
• Ghee or oil for cooking

1. Knead the wheat flour with water and a pinch of salt to make a soft dough. Rest for 20 minutes.
2. Mix crumbled cheese, spinach, ginger-garlic paste, chili powder, and salt in a bowl.
3. Divide the dough into equal portions. Roll each into a small circle.
4. Place a portion of the filling in the center. Bring the edges together and seal.
5. Roll out gently into a paratha, taking care not to tear the dough.
6. Cook on a hot tawa with ghee until both sides are golden brown and crisp.

Similar Cheeses and Alternatives

If Kalimpong Cheese is unavailable, consider Gouda as a substitute. Gouda offers a similar semi-hard texture and mild, creamy flavor. Another alternative is Havarti, which shares its smooth, sliceable consistency.

For a local option, try Bandel Cheese from West Bengal. Bandel is a crumbly, smoked cheese with a stronger flavor profile. Paneer can also work in cooked dishes, though it lacks the aging and complexity of Kalimpong Cheese.