Exploring Asian Cheeses Facts


Exploring Asian Cheeses Facts

We are often of the notion that cheese is a food that holds worldwide popularity. But this not true. Although it is difficult to think of a world without cheese, in most Asian countries, cheese doesn’t even exist. For them, it is not something that holds any cultural or culinary importance. In countries like China, dairy products were never historically present in their food culture. One reason for this lack of interest in Chinese people in milk and dairy products is their climatic conditions. Along with that, there is an intolerance of lactose amongst them. The difficulty in storage and transportation also contributes to this situation. We have listed Exploring Asian Cheeses Facts

At present, due to technological advancements and growing markets in Asia, cheese has been emerging as an important food. The day is not far when the cheese will be available in different varieties throughout Asia.
Cheese is popular by different names in different parts of the world. Some of them are discussed below:

Exploring Asian Cheeses Facts
Exploring Asian Cheeses Facts

Philippines: KesongPuti, Exploring Asian Cheeses Facts

The other name of this cheese is Filipino cottage cheese. Such Asian cheese is prepare from the unskimmed milk of carabao. Carabao is a significant species of water buffalo in Southeast Asian countries. The unskimmed milk of carabao is a mixture of rennet and salt to prepare KesongPuti. The taste of this cheese is salty with a little sour flavor. It is mostly served with freshly baked bread known as “pan de sal.”

India: Bandel (Bandal) Exploring Asian Cheeses Facts

The name of this Asian cheese gets its name from the place of its origin- Bandel. Cow’s milk is the main ingredient here, which is then turn into cheese by using lemon juice. It is then kept into different baskets and smoked later. Bandel is a circular flat cheese and is available fresh in the market.

Paneer (Panir)

Paneer is the most popular form of cheese in India. It is prepared from cow’s milk and is semi-soft in form and texture. There is no use of rennet in the making of cheese as cows sacred in Hindu culture. Paneer is high in protein and is a dominant vegetarian dish all over the world. In India, it is cut into cubes and is either fried or cooked in the form of a curry.

Nepal And Tibet: Chhena (Chhana)

Chhena is a fresh Asian curd cheese that is common in Nepal and Bangladesh. It is prepared either from the milk of cows or water buffalo. Chhena is mostly using in the preparation of dessert cheese as it has a smooth texture. It is a common ingredient in the making of sweet desserts like rasgulla, semolina, etc.

Tibet

The cheese in Tibet is prepared from yak’s milk. It has a semi-hard texture and derives its name from the place where it is prepared. This cheese is pressed and dried naturally in the sun and wind.

Exploring Asian Cheeses Facts
Exploring Asian Cheeses Facts

Rajya Yak

This is a unique form of cheese prepared from the Tibetan nomads. It has a greenish-yellow color and is mostly mild to medium in terms of strength and flavor. This cheese can be made only at a definite period of time in a year.

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