Bandel cheese

Bandel Cheese is an Asian cheese that originated in the erstwhile Portuguese colony Bandel in eastern India.

Bandel Cheese (Smoked)

Bandel Cheese
Country of origin	India
Region	East India, West Bengal
Town	Bandel, Hooghly, Chinsurah, Chandannagar, Tarakeswar
Source of milk	Cows
Pasteurized	No
Texture	Crumbly Semi-Soft
Dimensions	Circular,Diameter=1 in,Height=1/4 in
Weight	Variable
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Today, the production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India.[1][2]

It is made by separating the curds from whey with lemon juice. It is then molded and drained in small baskets and smoked. Bandel is known for its dry, crumbly and smoky flavor. Also, it is highly aromatic and fresh as it is sold in circular flats straight away after production.

It is an indigenous unripened, salted soft variety of cheese made in perforated pots. It is similar to Surti paneer but made from cow's milk.[3] Available in two varieties, plain (white) and smoked (Brown).[4]

Bandel cheese is well salted and can be stored.[5]

See also

• Paneer – Type of fresh cheese
• Chhena – Type of cheese curds originating in India
• Khoa – Indian dairy product
• List of smoked foods
•  Food portal

References

1. "Say cheese". The Times Of India. 30 July 2006.
2. "Indian entrepreneurs are churning out all varieties of gourmet cheeses". The Telegraph. Calcutta, India. 6 September 2009.
3. "CHEESE AND CHEESE PRODUCTS".
4. "ALL YOU WANTED TO KNOW ABOUT LOCAL CHEESE — KALIMPONG TO BANDEL". The Telegraph, Calcatta. Calcutta, India. May 3, 2013. Retrieved 19 January 2014.
5. "Food". The Telegraph, Kolkata (Graphti). Calcutta, India. 3 May 2013. Retrieved 6 February 2014.

External links

• FAO document The technology of traditional milk products in developing countries