Most Popular Cheeses in Asia

Introduction

Cheese, a highly cherished and adaptable dairy product with a rich historical lineage spanning numerous centuries, has firmly established itself as an integral component within the culinary customs of Asia. Although historically not known for its cheese consumption, Asia is currently experiencing a resurgence of interest in this dairy product, leading to a renaissance throughout the continent.

Cheese is a type of dairy product with origins that date back thousands of years, and has made its way into the varied culinary landscapes of countries all over the world. Cheese’s popularity has been steadily increasing in Asia over the past few decades, even though it may not be as intrinsically embedded in Asian cuisine as in some other regions’ cuisine. This increase in popularity can be attributed to a confluence of factors, including globalization, increased exposure to the culinary traditions of Western cultures, and a growing appreciation for the rich, complex flavors that cheese imparts. Specifically, this surge in popularity began around the turn of the millennium.
Cheese has been warmly received in Asia, a continent renowned for its variety of cuisine. Not only has cheese been imaginatively incorporated into traditional Asian dishes, but Asia has also developed a wide range of cheese-based creations that are both original and forward-thinking. The adaptability and versatility of cheese as a dairy product are demonstrated in the context of Asian cuisines by the fact that this culinary fusion has resulted in the birth of a vibrant and dynamic cheese culture.
Cheese has entered the culinary landscapes of nations from the Middle East to the Far East, with each nation incorporating cheese in its distinctive way. It is intriguing to note that the popularity of cheese in Asia is not limited to any particular subregion or country. The versatility of cheese in Asian cooking is practically limitless, as evidenced by the fact that it can be found in everything from the hearty dishes that are loaded with cheese that are found in cuisines that are inspired by the Mediterranean to the delicate desserts that are infused with dairy that are found in East Asian cuisine.
Cheese has a remarkable ability to complement and enhance the already diverse range of flavors that are present in the cuisines of the continent of Asia, which is one of the driving factors behind the rise in popularity of cheese in Asia. This newfound appreciation for cheese has led to an increased demand for various types and varieties of cheese, which in turn has prompted local dairies and international cheese producers alike to adapt and innovate to meet the evolving preferences of Asian consumers. As a direct consequence, consumers can now choose from a vast assortment of cheeses that have been imported or produced locally at any supermarket or specialty shop located anywhere on the continent.
In addition to this, the utilization of cheese in Asian culinary traditions has resulted in the development of a flourishing artisan cheese-making movement. Skilled artisans are inspired by traditional cheese-making techniques from Europe and other parts of the world to craft distinctive cheeses. These cheeses reflect each region’s cheese-making tradition’s distinctive terroir and cultural nuances. This renaissance in cheese production has not only improved the quality and diversity of cheese available in Asia, but it has also fostered a sense of pride and craftsmanship within the community of people responsible for making cheese locally.
We are going to dive into the fascinating tapestry of flavors, textures, and cultural significance that each variety of cheese brings to the table in this investigation of the most popular cheeses in Asia. The cheeses of Asia offer a captivating glimpse into the ever-evolving world of culinary artistry on this diverse and vibrant continent, from ancient fermented dairy traditions to modern innovations in the making of cheese. These cheeses span the gamut from traditional to cutting-edge. We will celebrate the fusion of tradition and innovation that defines this exciting chapter in the history of cheese around the world as we uncover the stories that lie behind the cheeses that have captured the palates and imaginations of millions of people across Asia through the course of this journey.

What are the Most Popular Cheeses in Asia?

The cheese industry in Asia exhibits a remarkable diversity that mirrors the heterogeneity of the continent. A multitude of cheeses, originating from different countries and regions, contribute to this rich cheese landscape. Although cheese does not have as long of a history in Asian culinary traditions compared to other regions, its popularity has been consistently increasing. The following list comprises a selection of widely favored cheeses in the Asian region:

Paneer Cheese
The Indian dish known as paneer cheese, which can also be referred to simply as paneer, is a fresh cheese that has not been aged and plays an important role in Indian cuisine. This dairy product is extremely popular across the entire Indian subcontinent and is well-known for its subtle, milky flavor as well as its one-of-a-kind texture that is crumbly but still fairly firm. Because it can be used in such a wide variety of dishes, both savory and sweet, paneer is a much-loved ingredient in Indian kitchens. It can be found in a wide variety of dishes.
The traditional method of preparing paneer is curdling milk, typically with the aid of vinegar, yogurt, or lemon juice. Curds are the result of the milk’s proteins separating from the whey as a result of this. The excess moisture is then removed from the curds by gathering, draining, and pressing them—often with a cloth or muslin. After this process, a solid block of paneer is left behind, which can be shaped or cut into cubes depending on the type of dish that needs to be prepared.
Paneer has a flavor that is delicate, almost sour, and has a hint of sweetness in the background. Because it does not have the robust flavor that is typically associated with aged cheeses, it is a versatile canvas that is capable of absorbing the flavors of a wide variety of spices, herbs, and sauces that are used in Indian cooking. Paneer has a singular consistency that manages to be both crumbly and firm at the same time. Because of this quality, it can maintain its form even after being cooked, which makes it an excellent choice for dishes such as curries, kebabs, and stir-fries.
Tulum Peyniri Cheese
Tulum Peyniri, which is also referred to as Tulum Cheese, is a traditional Turkish cheese that has a long and illustrious history that dates back hundreds of years. It is an indigenous dairy product that is given a prominent position in Turkish cuisine. It is well-known for its one-of-a-kind taste, crumbly consistency, and distinctive manufacturing process.
In most cases, raw sheep’s milk is utilized in the production of Tulum Peyniri; however, goat’s milk may also be used in some instances. The first step in the process is milking the animals, which is followed by letting the milk go through its natural fermentation process. The process of souring the cheese is essential because it makes a significant contribution to the cheese’s signature tangy flavor. After the milk has been soured, it is curdled by either adding a small amount of natural rennet or, in some cases, a very small amount of salt. This causes curds to form, which are then cut into pieces and allowed to drain in molds made from animal skins or more contemporary materials.
After being molded, the cheese is then allowed to air dry for several days. During this time, it will develop a texture that is both crumbly and firm. The process of curing Tulum Peyniri is what sets it apart from other types of Peyniri. Following the initial period of drying, the cheeses are typically kept in bags made of goat or sheep skin; however, in more recent times, plastic bags that are designed to mimic the appearance of traditional materials have been used. This second phase of aging can last for several months, and it is during this time that the cheese develops its signature flavor, which is earthy and robust.
The flavor of Tulum Peyniri is renowned for being robust, pungent, and sour all at the same time. The earthy and slightly pungent notes that are present in its aroma develop into a more pronounced presence with age. The aroma is complex. Because the cheese is crumbly and has a tendency to break apart easily, it is an excellent option for crumbling over salads or incorporating into a variety of different dishes.
Tulum Peyniri is an ingredient that can be used in a variety of different ways in Turkish cuisine. It is typically consumed as part of a mezze spread, alongside olives, fresh vegetables, and bread, among other components of the spread. Because of the intensity of its flavor, it is typically used in very small amounts; however, it can take a wide variety of dishes to the next level. It can be grated and sprinkled over pasta or salads, incorporated into pastries, or enjoyed on its own with a drizzle of olive oil and a sprinkle of dried herbs. All of these options are available.
The tradition of Tulum Peyniri is deeply ingrained in the history and culture of Turkey. Since the dawn of time, people living in more rural areas have been making it, typically as a means of preserving milk that was produced in excess. Its cultural significance and widespread popularity can be attributed, in part, to the one-of-a-kind production method and regional variations that it employs.
Lor Cheese
Fresh Lor cheese, also called curd cheese or farmer cheese, is a variety of cheese that is enjoyed in a variety of culinary traditions all over the world. Lor cheese is also known as farmer cheese. It is a straightforward dairy product that can be used in a variety of applications and is prized for the delicate flavor and velvety consistency it possesses. Unlike many other kinds of cheese, Lor cheese is typically not aged and does not go through the maturation process that is typical of most other kinds of cheese.
The process of producing Lor cheese entails the boiling of milk, similar to the initial phases of cheese production in general. Nevertheless, it is worth noting that Lor cheese is generally not subjected to the processes of pressing or aging. Conversely, the curds are gathered and subjected to drainage, culminating in the formation of a tender, luscious cheese characterized by a notable level of moisture. The distinguishing characteristic of Lor cheese lies in its smooth and creamy texture, setting it apart from other varieties that may exhibit firmer or more crumbly consistencies.
The flavor of Lor cheese is described as mild, with a hint of tanginess. Because it has a flavor that is not overpoweringly distinctive, it lends itself well to a wide variety of applications, including both sweet and savory preparations. Because it has a consistency that is soft, creamy, and easily spreadable, it is ideally suited for a wide variety of culinary applications.
In different parts of the world, people enjoy Lor cheese prepared in a variety of different ways. It is frequently utilized in Eastern European cuisine, particularly in traditional dishes such as pierogi and blintzes. A cheese with a similar consistency to Lor cheese is called “Labneh,” and its production involves straining yogurt to achieve the desired consistency.
Protein, calcium, and a variety of other vital nutrients can be found in good quantities in Lor cheese. Because it contains less fat than many other varieties of cheese, eating it is considered to be one of the healthier options.
Beyaz Peynir Cheese
Beyaz Peynir, also known as Turkish white cheese or feta cheese, is an indispensable component of Turkish cuisine and occupies a prominent position in the culinary traditions of Turkey. It is also commonly referred to by either of these names. The name “Beyaz Peynir,” which translates to “white cheese” in Turkish, aptly describes the appearance of the product in question. This crumbly dairy product is a fan favorite due to the tangy flavor it imparts to a wide variety of dishes as well as its versatility in those preparations.
Beyaz Peynir is traditionally produced using sheep’s milk; however, goat’s milk or a combination of the two may also be used, or it may even contain a combination of both. The first step in the process is milking the animals, which is followed by letting the milk go through its natural fermentation process. After that, it is separated into curds and whey using either natural rennet or some other coagulant. The curds that are produced are then cut, allowed to drain, and formed into squares or rounds. After that, the cheese is salted, which is an important step because it not only gives the cheese its signature flavor but also keeps it fresh for longer.
Beyaz Peynir is characterized by its salty and tangy flavor profile, which is the result of both the natural souring process as well as the salt that is used during production. This flavor profile is the result of both the natural souring process as well as the salt that is used. It has a texture that is crumbly and slightly grainy, which makes it very easy to separate into individual pieces. Because of its crumbly consistency, it is an excellent choice for topping salads with crumbs or for incorporating them into a wide variety of dishes.
Beyaz Peynir is a highly adaptable cheese that can be found in many different Turkish cuisines. It is a staple of the classic Turkish breakfast spread and is frequently eaten with bread, tomatoes, cucumbers, and olives. It can also be eaten on its own with a sprinkling of dried herbs and a drizzle of olive oil or as a filling for pastries like börek and salad dressings. The “Çılbır,” a dish that has become an iconic symbol of Beyaz Peynir’s cooking, consists of poached eggs served over yogurt, topped with butter infused with red pepper flakes and crumbled white cheese.
Beyaz Peynir is regarded as a culinary masterpiece and holds a significant place in the history and tradition of Turkey. It is a source of pride for many Turks, and the methods of its production have been handed down through generations. Regional variations add to the variety and richness of the product, making it more diverse and complex.
Kesong Puti or White Cheese
Kesong Puti is a type of cheese that has been produced in the Philippines for generations and is considered an important part of the country’s culinary history. The word “white cheese” is what “Kesong Puti” means in Filipino, and the cheese lives up to its name because of its milky appearance. The flavor of this cheese is described as mild, with a hint of tanginess, and it has a crumbly, soft consistency. It is most commonly made from carabao milk, but there are also versions made from cow’s milk that can be purchased.
The fresh milk that is used to make Kesong Puti is typically curdled with the help of a coagulant, which is most commonly either vinegar or lemon juice. After the milk has been allowed to curdle, it is then heated very slowly, which causes it to separate into curds and whey. After the curds have been collected and drained, the finished product is a spreadable cheese that is soft and creamy in texture. Kesong Puti is typically pressed into small, round shapes or stored in molds of various shapes and sizes.
The flavor of Kesong Puti is described as being sweet with a hint of sourness. Because it does not possess the astringency that is typical of more aged cheeses, it is a cheese that can easily be enjoyed by a wide variety of taste buds. Because of the texture, which is soft, crumbly, and moist, it is simple to spread or crumble over a variety of different dishes.
Kesong Puti has a significant historical and cultural impact on the Philippines. Its production techniques and regional variations have been handed down from generation to generation, which contributes to the fact that it is considered a regional culinary treasure. Kesong Puti is an excellent resource for a variety of important nutrients, including calcium and protein. In comparison to other kinds of cheese, this one has a lower percentage of fat, which helps to make it a healthier choice overall.
Akkawi Cheese
The soft, white cheese known as Akkawi cheese, which is also known as Akawi, Akkawi Baladi, or simply Ackawi, can trace its roots back to the Levant region of the Middle East. Countries such as Lebanon, Palestine, Jordan, and Syria see a disproportionate amount of demand for it. This cheese has a flavor that is subtle and slightly salty, and it has a texture that is elastic but crumbly. You’ll find it frequently used in Middle Eastern cooking.
Although Akkawi cheese is traditionally produced using cow’s milk, it can also be manufactured using a mixture of cow’s milk and goat’s milk. The milk is usually treated with a mixture of natural starter cultures and rennet in addition to being heated and acidified. This results in the coagulation of the milk, which then forms curds. After the curds have been drained and lightly pressed, the cheese is not aged, so the end product is a fresh and soft cheese.
Because of its subtle and slightly salty flavor, Akkawi cheese is a very adaptable ingredient that can be used in a wide variety of Middle Eastern dishes. It goes particularly well with a wide range of other flavors. When it is still fresh, its consistency has a degree of elasticity, which enables it to be pulled and stretched. On the other hand, as time passes, it dries out and becomes crumbly, which makes it simple to cut into pieces or crumble.
Cheese made from Akkawi cows is deeply ingrained in the culinary traditions of the Middle East. Because of its adaptability and one-of-a-kind texture, it is highly prized as an ingredient not only in private households but also in restaurants and other commercial establishments all over the region. Additionally, Akkawi cheese is an excellent source of both protein and calcium, in addition to a variety of other important nutrients. However, similar to the majority of cheeses, it contains a relatively high amount of salt and fat, and as a result, it is recommended that it be consumed in moderation as part of a diet that is balanced.

Conclusion

The culinary arts and traditional dairy practices have come together to create a unique blend of cheese production and consumption on the diverse continent of Asia. As cross-cultural interactions become easier due to globalization, cheese’s appeal has grown dramatically throughout Asia, erasing geographical barriers and becoming a staple of many local cuisines.

Each type of cheese, from the tart notes of Middle Eastern feta to the crumbly freshness of Indian paneer, has a distinct personality that reflects the diverse range of tastes and textures that characterize Asian culinary traditions. The growing artisanal cheese movement is more evidence of the continent’s inventiveness and adaptability in combining this delicious dairy product into its cuisine.

As cheese finds its way onto Asian tables, it not only brings out the richness of flavor profiles but also honors the skill and artistry of regional cheese producers, adding a lively and dynamic chapter to the story of cheese around the world.