Prime Minister Narendra Modi recently praised three Indian cheese varieties that brought glory to the nation at the Mundial do Queijo do Brasil 2026, an international cheese competition held in São Paulo, Brazil. The event featured entries from over 30 countries, and Indian handcrafted dairy products were evaluated by a panel of 350 judges. PM Modi took to his official social media accounts to congratulate the winning brands and highlight the diversity of Indian cheeses.
Kalari Cheese: The Mozzarella of Jammu and Kashmir
Kalari cheese, also known as Maish Krej, is a stretchy cheese loved for its unique texture and taste. PM Modi referred to it as the Mozzarella of Jammu and Kashmir. Traditionally made by the Gujjar and Bakerwal communities, Kalari is believed to have originated in the Ramnagar area of Udhampur district, though some sources suggest origins in Pancheri, Chenani, Rajouri, or Poonch. This cheese is commonly served hot with bread or kulcha, often sprinkled with spices or chutneys. It is a popular street food snack, known for its comforting and indulgent quality. The cooking process involves shallow-frying until the exterior becomes crisp and golden-brown while the inside remains soft and stretchy. To make Kalari, cow or buffalo milk is boiled, cooled slightly, and curdled with a souring agent. The solid curds are collected, drained, shaped into discs, and air-dried for a day or two to achieve a firm texture and slightly chewy consistency.
Chhurpi Cheese: A Himalayan Delight
Chhurpi is a traditional Himalayan cheese from regions like Sikkim, Arunachal Pradesh, and neighboring Nepal and Bhutan. It comes in two forms: soft and hard. Soft chhurpi is fresh and slightly tangy, often used in curries or eaten as a side dish. Hard chhurpi is very dry and chewy, typically consumed as a snack. Made from cow or yak milk, the milk is boiled, cooled, and curdled with a natural souring agent. For soft chhurpi, the drained curds are pressed lightly and used fresh. For hard chhurpi, the curds are pressed firmly into blocks and cut into smaller pieces.
Topli Nu Paneer: A Parsi Specialty
Topli Nu Paneer is a traditional cheese from Gujarat and Maharashtra, associated with the Parsi community. The name topli means basket, reflecting the cheese's unique shaping process. Instead of being pressed into flat blocks, the curdled milk is shaped and drained in small basket-like molds. Also known as Surti Paneer, it is known for its velvety texture and is often served at Parsi weddings. The cheese is made by boiling fresh milk and curdling it with lemon juice or vinegar. The soft curds are transferred into small woven baskets (toplis), allowing excess whey to drain naturally and imprinting a delicate basket pattern on the cheese.
PM Modi's recognition of these cheeses underscores the rich dairy heritage of India and the growing global appreciation for indigenous cheese varieties.
