Cheese story
What is Kalari?
A traditional Himalayan cheese often pan-fried until crisp outside and stretchy inside.
Origin
Jammu and Kashmir, India
Milk
cow or buffalo
Board role
Fresh / bright
Cheese profile
Country
India
Region
Jammu and Kashmir
Milk type
cow or buffalo
Texture
fresh stretched cheese
Rind
none
Ageing
fresh
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: milky, chewy, savoury
Origin, protection and character
Kalari comes from India, especially Jammu and Kashmir. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
None
Typical ageing
fresh
How to serve Kalari
pan-fried street food, flatbreads
Good food matches
chutney
tea
naan
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
