Kalimpong cheese is a rare cheese made in and named after Kalimpong, a beautiful 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.
A rare find, Kalimpong cheese was made by Brother Abraham, a parish priest during the 19th century & there are only few who knows the ingredients. Kalimpong cheese is still made in 12 kg and 1 kg wheels and is produced in limited quantities, just like Gouda. When kept well-wrapped in a refrigerator for a few months to ripen, the flavour of Kalimpong cheese matures slightly eventually, 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 some grapes and cheese biscuits, or well-melted in a cheese, ham and mustard toast. It is considered truly versatile and ideal for cooking working equally well as a main course ingredient, melted on top of your favorite burger, or shredded on top of a baked potato for that extra special finish.