Kalari or Kaladi is an Indian traditional ripened cheese product.

It is indigenous to Ramnagar in the Udhampur district of the Jammu division, within the union territory of Jammu and Kashmir, India and a cherished food snack among ethnic Dogras. 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 packed in donas (small bowls made of leaves) and sun dried. The excess liquid drips down from the semi-porous donas and rest of the moisture is lost by sun drying. As the ambient temperature is low and the sun is strong in the Shivalilk mountains, the Kalari becomes dry from outside yet retains moisture from inside. Some times fungus grows on this and gives it a unique flavor.