Cheese

Cheese in the South Asian home usually means one of two things: a firm cheddar to grate and melt, or the processed cheese that fills Bombay sandwiches, cheese chilli toast and the cheese pav sold at street stalls. Mozzarella has joined them for homemade pizza and for the stretchy filling of a cheese naan. Paneer, though a cheese, is kept in its own collection because it cooks so differently.

Choose by how you will use it. Mature cheddar has the strongest flavour and grates well over a masala omelette or a dish of baked pasta. Mild cheddar melts smoothly for children and for toasties. Processed cheese slices and cubes melt evenly and stay soft, which is why they are used for grilled sandwiches and snacks. Grated mozzarella saves time for pizza and stuffed breads. Check for a vegetarian mark if your household avoids animal rennet.

For a cheese naan, roll out the dough, place a handful of grated mozzarella and cheddar in the centre with chopped green chilli and coriander, fold the edges over to seal, roll it flat again and cook it on a very hot tawa or under the grill. Brush with butter as it comes off.

Wrap opened cheese tightly in foil or a sealed box and keep it in the fridge. Hard cheese keeps for a couple of weeks once opened; slices and soft cheese less. Cheese is part of our locally delivered chilled range. Fresh paneer is in its own collection, butter is in butter and spreads, and both sit under cheese and butter. For quick naan, see frozen naan and kulcha.