Now delivering across Dhaka · next morning

Cheese made here,
not shipped here.

Mozzarella that pulls. Cooking cheese that browns instead of bleeding oil. Ponir that holds its shape. Slices that peel. All of it made in Savar from whole milk we can name the farm of — never from a tin of powder.

See the four
  • 4cheeses. That's the whole range, on purpose.
  • 40 minfrom Dhanmondi to our make room.
  • 0milk powder, palm oil or starch. Ever.
This is the whole checkout.
Est. this year
Savar, 2026One make room. Three cheesemakers. Four products. Zero shortcuts.
The name

Kalponik means imagined.
The cheese is very real.

Buying cheese in Dhaka has meant choosing between two disappointments. Imported, at a price that turns a pizza into an occasion. Or local and cheap, built from milk powder and palm oil, which melts into a greasy slick and tastes of the packet.

We imagined a third option, then went and built it: a small make room in Savar, and whole milk bought straight from farms in Manikganj. We pay above the going rate for milk that passes our fat and adulteration tests, and we send back every can that doesn't.

Four cheeses, not twenty, because four is what we can make properly at this size. Milk, butter and doi will come when these are right. Not before.

Nur Alam BhuiyanFounder & CEO, Kalponik Food & Agro Products
The range

Four cheeses for your pizza night

Tap Order and WhatsApp opens with your order already typed. Reply with your address and we take it from there. Orders in by 9pm arrive the next morning.

Mozzarella

মোজারেলা

Low moisture, made for heat. Melts flat and browns on a pizza instead of turning watery.

  • Pizza
  • Pasta bake
  • Garlic bread
500 g block

Cooking cheese

কুকিং চিজ

A firm, lightly salted block that holds together in a curry and browns on a tawa without splitting into oil.

  • Curry
  • Tawa fry
  • Kebab
400 g block

Ponir

পনির

Fresh white cheese, set with lemon and pressed the same morning. Cubes keep their shape in a curry instead of crumbling.

  • Curry
  • Grill
  • Salad
400 g block

Cheese slices

স্লাইস চিজ

Ten slices, each one separated so it peels clean. Melts evenly in a sandwich, a burger or a paratha roll.

  • Sandwich
  • Burger
  • Paratha roll
200 g · 10 slices
Trade

Feeding a pizzeria, a café or a hotel kitchen?

All four come in trade packs on standing weekly orders, invoiced monthly. Tell us your weekly volume and a rate sheet lands the same day.

The ingredient list

Milk, salt, culture, rennet. That's it.

Cheese is easy to cheapen in ways a label never has to admit. Here is what will never be in ours, and the four promises that follow from it.

Never in the box
  • Milk powder
  • Palm oil
  • Starch fillers
  • Animal rennet
  • Six weeks at sea

Milk, and nothing pretending to be milk

Every block starts as whole cow milk that passed a fat and adulteration test at the farm gate that morning. No powder, no oil, nothing to bulk out the weight.

Set the vegetarian way

Mozzarella, cooking cheese and slices are set with microbial rennet. The ponir is set with lemon and patience. No animal enzyme anywhere.

Cold from the press to your door

Sealed the day it is cut and held at 4°C the whole way. Cheese that warms up and cools down again never gets its texture back, so we don't let it.

Priced to cook with on a Tuesday

Imported cheese costs what it costs because of the shipping, not the milk. Ours is made forty minutes away, so you're paying for cheese, not a container.

Farm to door

Monday's milk is Tuesday's cheese.

Four steps, one room, and no stage where something cheaper gets added. Here is what actually happens between the cow and your fridge.

  1. The milk arrives

    Collected from our Manikganj farms after the evening milking. Tested at the gate for fat and added water, chilled to 4°C, and driven to Savar overnight.

    Day 1 · evening

  2. Set into curd

    Pasteurised at 72°C, then set: microbial rennet for the mozzarella, cooking cheese and slices, lemon for the ponir. The whey is drained, never reused.

    Day 2 · 6am

  3. Pressed and pulled

    Curd is cut, salted and pressed into blocks. The mozzarella is stretched by hand in hot water, which is the step that gives it the pull.

    Day 2 · midday

  4. Cut, sealed, chilled

    Cut to weight, vacuum sealed and date-stamped the same day, then held at 4°C until the refrigerated van leaves for Dhaka.

    Day 2 · evening
Word of mouth

Said after the first box.

We were importing mozzarella and eating the cost. This pulls exactly the same way and I'm not waiting three weeks at the port for it.
Nusrat AhmedPizzeria owner, Dhanmondi
The cooking cheese doesn't turn to oil in the pan. I had honestly stopped expecting that from anything at this price.
Tanvir RahmanHome cook, Bashundhara R/A
I order the slices for the sandwich counter every week. They peel apart properly, which sounds small until you've used the ones that don't.
Shirin KabirCafé owner, Gulshan
Before you order

Things people ask before the first box.

Most of Dhaka city — Dhanmondi, Gulshan, Banani, Baridhara, Bashundhara, Uttara, Mirpur, Mohammadpur and Old Dhaka. Outside those, send us your address and we will tell you honestly whether a van passes nearby.

Tap any cheese and WhatsApp opens with the item already written into a message. Send it, give us your address, and we confirm the delivery slot. No app, no account, no minimum on your first order.

No. A lot of cheap cheese in this market is built from milk powder and palm oil because it costs less and keeps longer. Ours is made from whole cow milk, which is why the ponir only lasts five days.

Keep everything at 0–4°C. Blocks and slices stay sealed until you open them, then wrap tightly and use within a week. Ponir keeps best submerged in clean water, changed daily. Mozzarella freezes well if you grate it first; nothing else does.

Cash to the delivery rider, or bKash and Nagad before dispatch — whichever suits you. Restaurants and other trade accounts are invoiced monthly.

Yes, in time. We are starting with four so we can get them right before widening the range. Milk, butter and doi are what we are working on next — tell us on WhatsApp if you want to hear when they land.

Say hello

Say hello, or say “two mozzarella”.

WhatsApp is fastest: we answer within the hour, 8am to 10pm. The form works too and lands in the same inbox.

WhatsApp orders+880 1951-800300
Emailhello@kalponikdairy.com
Make room & office

Plot 42, Hemayetpur, Savar, Dhaka 1340

Hours

Orders 8am–10pm daily · Delivery 8am–2pm

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