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Asian cheese is a dish of fermented milk. Many varieties of Asian cheese can be found in different regions worldwide. Kefir, skyr, and serrano cheeses are some of the most popular types of Asian cheese.
Cheese is usually made from milk that has been curdled and drained. The process of curdling milk using rennet produces three types of cheese: hard, semi-hard, and soft cheeses. Hard cheeses are typically made from cow’s milk or sheep’s milk, while slightly softer ones may be made from cow’s milk or goat’s milk.
Semi-Hard cheeses are typically made from cow’s or buffalo’s milk. Soft cheeses are usually made from goat or ewe’s milk.
Cheese, a milk product, comes in various tastes, consistencies, and shapes.
Thousands of varieties of cheese from all over the world are created. Things that influence cheese’s styles, flavors, and texture include the milk origin (including the animal’s diet), pasteurization, the butterfat content, mold and bacteria, processing, and aging.
You may obtain from spices, herbs, or wood smoke. The orange-red color of many kinds of cheese, such as Red Leicester, is caused by the addition of annatto. While much current diversity of cheese can be traced back to a single country or region, some have more vague origins and can’t be labeled as originating in a specific location.
Still, they are connected with a particular area via trade links or immigration patterns. Cheese is a long-standing food with roots that predate history.
Although there is no direct evidence of its birthplace, there is some evidence to suggest that it came from Central Asia, Europe, or the Middle East. By Roman times, it had spread throughout Europe and was a complex operation of the report of Pliny the Elder.
Cheese, in the opinion of food lovers, is a food paradise. We prefer our pizzas to be extremely cheesy, whether with Jalapeño poppers or pull-apart bread.
While many individuals are familiar with common types of cheese like Cheddar and Mozzarella, not many are aware that Asia has its distinct variety.
Below is a list of some of the different cheeses available.
1. Chechil Cheese
Mozzarella Cheese from Armenia is a kind of Asian Cheese. It’s a brined string cheese that’s braided resembling ropes and has the flavor of turkey jerky because of its saltiness and smokiness. Chechil Cheese is thought to go well with everything.
2. Motal Cheese
Motal is a kind of Azerbaijani cheese made from goat’s milk using simple methods. The curd is combined with mountain herbs and fermented in brine to produce the cheese after rennet has been added to boiled milk.
Chhena is a cheese produced in India and Bangladesh. Chhena is made by mixing lemon juice and milk. The straining and washing of the curd result from this procedure. Chhena is used to make sweets such as Chhanar Danla and Rasgullas, among other things. Chhena may also be consumed with sugar.
4. Chura Kampo
This cheese is formed from yak’s milk and originated on the Tibetan Plateaus. Buttermilk is melted and frozen in this procedure to enable the whey to isolate.
The curd is molded into noodles, balls, or beads after being separated from the whey. This cheese is usually eaten with sugar and butter, although it can be enjoyed just as Chura Kampo if desired. Chura Loenpa is a less firm type of this cheese. It’s among the Asian cheese
5. Nguri Cheese
Nguri cheese is made from cow’s milk in China’s Fujian Province, and the curd is formed by combining milk with vinegar and then aged in cornstarch. The leathery, soft cheese produced due to this process is used to flavor congee.
6. Flower of Rajya
This cheese comes from the nearest settlement, which is named after it. The milk is heated and curdled. After the water has been removed, the curd in Tibetan red salt is dry-cured. It has a mild animal smell and tastes akin to Mozzarella cheeses processed by Tibetan nomads. It goes well with cider and wine flavors.
7. Bandel Cheese
Portuguese originally produced the Bandel cheese of India in the outpost of Bandel in West Bengal, India. It’s made by layering lemon juice between curd and whey and then smoking it in baskets. As a result, the freshness of the cheese is preserved as it has an enticing aroma.
Paneer is prepared in the same way as Chhena by combining lemon juice with milk. The procedure followed after the curdling of the milk differs for paneer. The watery liquid is drained, and lumps are compressed to a semi-solid texture. Paneer is cubed and utilized to prepare various dishes, including Paneer Butter Masala and Palak Paneer.
Choley or Mawa is a cheese derived from cow’s milk in India and Pakistan. The process of boiling milk to make Khoya occurs until it turns grainy. Gulab jamuns and Barfis are two sweet dishes made using the Khoya produced in this manner. It has a texture much like Ricotta Cheese.
10. Kalari Cheese
Kalari is a dairy product produced in the dazzling dales of Kashmir. It’s made by removing fat from buffalo or cow milk using acidic milk, which leads to a very thick cheese. Kalari cheese is frequently fried in oil and served with chutneys, salt, spices, and ketchup.
11. Dangke Cheese
Dangke is a type of cheese produced from fermented buffalo or cow milk in the South Sulawesi province of Indonesia. Dangke is a fermented cow or buffalo milk, and papaya leaf and fruit milk-clotting enzymes are used to make it.
12. Livan Cheese
Lighvan, an Iranian curd cheese produced from fermented sheep or goat’s milk, is aged in salt brine. This sour cheese has holes drilled into it and is available in triangular shapes with a tart flavor. Fresh bread is typically used to complement this cheese.
13. Talesh Cheese
Talesh Cheese, made in Iran’s Talesh County, is a well-known product. The cheese comes from the Talesh tribe, using traditional and unsophisticated equipment. Fresh milk from goats is used to make this cheese.
14. Byaslag Cheese
Sheep, yaks, goats, and cattle are common in Mongolia. Mongolians engage in animal herding as a major job. The presence of Yak and Cow milk explains the production of mild and unsalted Byaslag cheese.
Kefir is used to curdle the water from curdled milk. Water drained of curdled milk’s solids is drained of its minerals, and the remaining liquid part is cubed before eating it as a snack. To soften hardened Byaslag cubes, they are frequently dipped in tea.
15. Sakura Cheese
The Japanese strain of So Cheese has almost vanished; however, Sakura Cheese survives. The name “sakura” actually means “cherry blossom,” implying that this firm’s cheese derives its flavor from the mountain cherries’ leaves.
This creamy white dairy product with a gold medal for best soft cheese in Hokkaido, Japan, is made from cow’s milk and has won a gold medal at the “Mountain Cheese Olympics.” It is also among the most alluring cheeses in the world.