The Story of Two Cheese in Kalimpong

Abstract

This article elaborates on the story of churpi and Kalimpong Cheese. In the mainstream media Kalimpong Cheese becomes the cheese of the Himalayas, whereas churpi gets forgotten. Kalimpong Cheese is kept in the stores, whereas churpi is found in the haat. Things found in the stores cater the product to a particular audience, and items found in the haat are considered ordinary. The haat, even if mundane, is a central part of everyday life in Kalimpong. It is how the public of Kalimpong town receives its fresh produce. The haat, in a way, has become a tradition of the town and my family. Taking a personal narrative of kitchen spaces and food cooked in my home, I engage with the two types of cheese. One has a historical record of how it was started, and the other is primarily considered the staple diet of the people in the Himalayas. Though both are cheese, when one uses the term ‘Kalimpong Cheese,’ there is a specific image that the product invokes. This image is often associated with the missionaries in the region and presents an exotic image that is essential to differentiate and market the product. Churpi doesn’t have such a detailed documented history, as it is mainly made by women locally. By exploring the circulation of both products, I engage with how different customers impact the image of these cheese. Finally, I also elaborate on how taste has an essential role in the whole image-making process of these two kinds of cheese.