History:
The origins of cheese are believed to go back over 7,000 years. Early cheesemaking most likely began when milk was stored in animal stomachs, where natural enzymes caused it to curdle. Evidence of cheesemaking has been found in ancient Egyptian tombs and Mesopotamian pottery. Romans helped spread cheese across Europe and by the Middle Ages, regions like France, Italy and Switzerland began developing their signature varieties.
Production in India
- India is one of the largest producers of milk, but traditional Indian cheese is mostly produced in the form of paneer.
- With growing interest in global cuisines, artisanal cheesemaking has picked up in Uttarakhand, Himachal Pradesh, Pondicherry and Goa.
- Indian cheese producers now make cheddar, gouda, mozzarella, feta, brie, camembert and even blue cheese using cow, buffalo or goat milk.
- Bandel cheese is a very old, local cheese from West Bengal, originally made by Portuguese settlers. It is a smoked, salted cheese and one of the few aged cheeses from India.
- Yak cheese is produced in parts of Sikkim, Arunachal Pradesh and Ladakh. Since yak milk is high in fat, the cheese is rich, creamy and hard and has a dense texture with a nutty, slightly tangy flavour.
Culinary Uses
- Cheese is used in pizzas, sandwiches, pastas, salads and baked dishes like lasagna.
- Indian fusion dishes include cheese parathas, cheese dosas and cheese pakoras.
- Soft cheeses like paneer are used in classics like palak paneer and paneer tikka and desserts like rasgulla and sandesh.
- Cheese sauces, dips and fondues are popular in international cuisines.
INTERESTING FACT
- There are over 1,800 types of cheese around the world.
- Mozzarella is the most widely consumed cheese globally, thanks to pizza!
- A rare cheese called casu marzu from Sardinia contains live insect larvae and is considered a delicacy!
- Switzerland is known for cheese with holes—these holes are formed by gas released by bacteria during aging.
RECIPE: SAVOURY CHEESE STICKS
INGREDIENTS
- ¾ cup gram flour (besan)
- 1 medium potato, boiled
- ¼ cup grated cheese
- ¼ cup chopped parsley
- 1 teaspoon chilli flakes
- 1 teaspoon dried oregano
- Salt to taste
- 4 tablespoons olive oil
- 1 cup water
METHOD
- Make a very runny batter by adding a little water at a time to the gram flour and whisking it continuously to remove lumps.
- To this batter add the salt, chilli flakes and oregano.
- Heat a non-stick pan on a low-medium flame and add half the oil. Now, add the batter.
- Continuously stir and scrape the sides till the mixture thickens. This takes about 5 minutes.
- Grate the potato and add it to the pan while the gram flour mixture is still warm. Add in the cheese and fresh parsley and mix well.
- Line a tray with parchment paper and spread the mixture on it till it is about ½-inch thick. Freeze it for 15 minutes. Alternatively, you can take a plate, oil it and spread the mix on it till it is about ½-inch thick and freeze it for 15 minutes.
- Heat a non-stick pan and add the rest of the oil to it.
- Remove the tray/ plate from the freezer and cut the mixture into strips.
- Cook the strips in hot oil for 7 to 8 minutes on each side till they are golden brown. Flip sides to ensure both sides are golden.
- Serve hot with mayonnaise, mustard or tomato ketchup.
Warning: Ask a parent or adult to help with this recipe.
Recipe credit: Ananta Goyal and Sneha Poddar
on Instagram as Two Curious Cooks
ACTIVITY: Cheesy Facts
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