Kalimpong cheese

{{short description|Cheese made in Kalimpong, in the Indian state of West Bengal}}

{{Use dmy dates|date=January 2019}}

{{Use Indian English|date=January 2019}}

{{Infobox cheese

| name = Kalimpong cheese

| image =

| othernames =

| country = India

| region = East India, West Bengal

| town = Kalimpong

| source = Cows

| pasteurised = No

| texture = Slightly crumbly on the inside, smooth rind

| fat =

| protein =

| dimensions = Circular

| weight = 1 kg and 12 kg

| aging =

| certification =

}}

Kalimpong cheese is made in and named after Kalimpong, a hill station in the Indian state of West Bengal. When unripe, Kalimpong cheese is a little like a rustic Welsh Caerphilly: white, slightly acidic and a little crumbly in the centre with a relatively smooth (edible) rind that is yellowy on the inside, with a bit of a tang and not particularly strong-smelling.{{cite news|title=All You Wanted to Know About Local Cheese — Kalimpong to Bandel|url=http://www.telegraphindia.com/1130503/jsp/entertainment/story_16852993.jsp |archive-url=https://archive.today/20140908193509/http://www.telegraphindia.com/1130503/jsp/entertainment/story_16852993.jsp |url-status=dead |archive-date=8 September 2014 | work=The Telegraph | date=3 May 2013}}{{cite news|title=Pairing Indian Wine with Indian Cheese|url=http://www.matchingfoodandwine.com/news/recent/pairing-indian-wine-with-indian-cheese/?tag=food:cheese | work=matchingfoodandwine.com | date=19 June 2013}}

Kalimpong cheese making was started by Father Andre Butty, a Jesuit parish priest in Kalimpong. It is still made in 12 kg and 1 kg wheels and is produced in limited quantities, like Gouda. While production of the nearby region Sikkim's Gouda has been taken over by Amul, a small amount of the local variety by Pappu Dairy Co-op, which shut down wholescale production a few years ago, is available occasionally. Kalimpong cheese and some variety of mozzarella is produced by Dairy Makarios Bous, Kalimpong (only {{convert|10|kg|abbr=on}} are made each day) in Kolkata's New Market.{{cite news|title=Say cheese, desi ishtyle|url=http://timesofindia.indiatimes.com/life-style/food/food-reviews/Say-cheese-desi-ishtyle/articleshow/4808196.cms| work=The Times of India | date=24 October 2009}}

When kept well-wrapped in a refrigerator for a few months to ripen, the flavour of Kalimpong cheese matures slightly, like a good Gouda, and there will be a slight change in colouration and increased moulding on the rind, which is normal. It can be eaten by itself, or with grapes and crackers, or melted in a cheese, ham and mustard toast. It is considered to be good for crumbling into salads and great to eat on its own with a little Guava cheese or Aam papad.