Indin cheese history spans from ancient Indus Valley dairy practices[1]
History
Early archaeological discoveries indicate that basic methods for milk coagulation and dairy equipment were present in ancient South Asia. [2]
Kalari: A thick, elastic cheese, reminiscent of mozzarella, traditionally produced by wandering Gujjar herdsmen in Jammu and Kashmir.
Churpi: A hardened, protein-rich yak or chhuri milk cheese from Himalayan and Tibetan regions.
Paneer: Originating and evolving over centuries in northern India and Punjab, the cheese is typically made by curdling with acidic plant or yogurt.
Colonial and Global Influences
In 6th century, Portuguese immigrants brought vinegar and acid-fermentation methods to Bandel, West Bengal, where they developed smoky and salty Bandel cheese, paving the way for chhena in Bengali desserts.[3]
The Persian and Afghan influence introduced alternative pastoral methods, including terms like peynir, which affected northern soft cheeses. During the Commercial Era (1960s), Amul India launched mass-produced block cheese to Indian homes, facilitating the widespread adoption of western-style dairy processing.[4]
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