In the picturesque Kupwara district lies a village that holds a legacy as rich as the taste of its famed cheese. Chogal has long been renowned for producing Kashmir’s finest cheese (paneer), locally referred to as “tchamun”, captivating the palates of locals and travelers alike.
Once the cheese of Kashmir was a symbol of pride, its reputation spreading far and wide. People from all corners would savor its creamy texture and distinct flavor, making it a staple in households and a delicacy in markets. However, over the years, the production of this prized cheese began to decline in many districts, threatening to fade into obscurity.
Last week, as I embarked on a journey to Kupwara, my path led me to Chogal village, where I had the opportunity to delve into the heart of this culinary tradition. Amidst the rustic charm of the village, I encountered a group of dedicated cheese producers, their passion and commitment evident in every wheel of cheese they crafted.
One such individual, Farooq Ahmad, a reputed cheese seller of Chogal, shared with me the remarkable story of their thriving industry. Despite the challenges they faced, the cheese producers of Chogal were not only sustaining their heritage but flourishing in ways that surpassed expectations.
“It’s more than just cheese for us; it’s a legacy,” Farooq remarked, pride evident in his voice. “We are not just selling a product; we are preserving a tradition that has been passed down through generations.”
As I observed the meticulous process of cheese-making, from curdling the milk to aging the cheese in wooden barrels, I gained a deeper appreciation for the craftsmanship and skill involved. Each step was performed with precision, guided by centuries-old techniques refined over time.
What struck me most was the sense of community that permeated every aspect of cheese production in Chogal, the cheese village. Families worked together, sharing knowledge and expertise, ensuring that the quality of their cheese remained unparalleled. It was this spirit of unity that enabled them to overcome adversity and thrive in an ever-changing world.
Farooq explained that their cheese not only satisfied the palates of the people of Kashmir but also found its way to tables across the globe. Through strategic partnerships and innovative marketing initiatives, they had successfully introduced Kashmiri cheese to foreign countries, garnering acclaim and recognition on a global scale.
“We take pride in sharing our heritage with the world,” Farooq said, a smile gracing his face. “Our cheese is not just a product; it’s a taste of Kashmir, a testament to our culture and traditions.
Chogal cheese, a rich testament to the cultural heritage of Kashmir, is not just sustenance but it is a means of celebrating life’s special moments. It is a culinary journey that showcases the region’s flavors, traditions and warmth of its people. Sold like hotcakes everyday, this lovable cheese leaves a lasting impression once it is tried in the kitchen.
As I bid farewell to Chogal village, I couldn’t help but feel inspired by the resilience and determination of its people. In a world where tradition often yields to modernity, they had chosen to embrace their roots, breathing new life into an age-old craft.
The story of Chogal village serves as a reminder of the power of heritage and the importance of preserving our cultural identity. Through dedication, passion, and a steadfast commitment to excellence, they have rekindled the flame of Kashmir’s finest cheese, ensuring that its legacy endures for generations to come.
Manzoor Akash is an educationist