Kalari cheese

Kalari Cheese is a traditional cheese variety originating from the Jammu and Kashmir region of India. It is often compared to Italian mozzarella due to its texture and taste. Kalari cheese is a significant part of the local cuisine and culture, and it is often used in a variety of dishes, both traditional and modern.

History

The exact origins of Kalari cheese are unknown, but it is believed to have been produced in the region for centuries. The cheese is traditionally made by the Gujjar and Bakarwal tribes, who are known for their dairy farming and cheese-making skills. The cheese is named after the word 'Kalari', which in the local language means 'artisanal cheese'.

Production

Kalari cheese is made from cow's or buffalo's milk. The process begins with the curdling of the milk using natural fermentation methods. The curdled milk is then strained to remove the whey, and the remaining curd is shaped into round discs. These discs are then dried in the sun for several days until they harden. The cheese is then ready to be consumed or used in cooking.

Culinary Uses

Kalari cheese is versatile and can be used in a variety of dishes. It is often fried or grilled and served as a snack or appetizer. It can also be used in salads, sandwiches, and traditional Kashmiri dishes. The cheese has a unique flavor that is slightly salty and tangy, which adds depth to the dishes it is used in.

Nutritional Value

Kalari cheese is rich in protein and calcium, making it a nutritious addition to any diet. It also contains a good amount of vitamins and minerals, including Vitamin A, Vitamin B12, and Zinc.

See Also

• List of cheeses
• Indian cuisine
• Jammu and Kashmir