Kalari (Dogri: कलाड़ी or کلاڑی) is a traditional ripened cheese product indigenous to Udhampur, Jammu province of Jammu and Kashmir state of India. It is a very dense cheese that is usually sautéd in its own fat and salted while serving. Kalaris are usually made from cow's or buffalo's milk, though kalaris made from goat's milk are also available, and have a whitish color. Traditionally Kalaris are made from raw (uncooked) full fat milk that is separated using soured milk. The solidified part is paced in doonas (small bowls made of leaves) and sun dried. The excess liquid drips down from the semi-porous doonas and rest of the moisture is lost by sun drying. As the ambient temperature is low and the sun is strong in the mountains, the Kalari becomes dry from outside yet retains moisture fro