Kalimpong cheese
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 rind that is yellowy on the inside, with a bit of a tang and not particularly strong-smelling.
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 in Kolkata's New [Market, Calcutta|New Market].
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.