10 Types of Cheese You Must Experiment With for Unique Flavors

Brie’s buttery softness complements spiced naan or stuffed parathas. It can be baked with Indian chutneys or paired with papad for a creamy, fusion snack.

Cheddar melts beautifully into masala sandwiches, pav bhaji cheese toast, and stuffed kulchas. Its sharpness balances spicy gravies and adds richness to everyday Indian street food.

Mozzarella isn’t just for pizza—it’s a hit in tandoori naan, dosa cheese melts, and Mumbai-style cheese pav bhaji, offering stretchy, gooey indulgence to Indian favorites.

Parmesan shavings uplift khichdi, pulao, and fusion pasta with Indian spices. Its salty nuttiness pairs well with masala roasted veggies and even works in baked samosas.

Blue cheese is bold but pairs surprisingly well with tandoori kebabs, spicy chutneys, and stuffed paneer tikka, giving an earthy tang to India’s fiery flavors.

Feta adds tang to chaats, millet salads, and stuffed parathas. Its salty crumbly texture balances tamarind chutney, bhindi masala, or even dahi-based curries effortlessly.

Gouda’s nutty sweetness works in paneer-style curries, cheese-stuffed dosas, or fusion biryanis. Aged Gouda pairs with Indian pickles, lending complex layers to homely meals.

Ricotta doubles up as a lighter paneer alternative in stuffed parathas, koftas, and Indian mithai. Its mild sweetness also works in kheers and festive desserts.

Camembert melts into rotis and kulchas or elevates pakora platters. Its earthy richness balances with mint chutney, making it a gourmet addition to Indian snacking.

Paneer, India’s favorite cheese, is versatile in curries, tikkas, and parathas. Soft and protein-rich, it absorbs spices beautifully, making it the heart of Indian cooking.