Bandel cheese: Difference between revisions
m PamD moved page Bandel Cheese to Bandel cheese: capital not needed |
Argha.hazra (talk | contribs) Disambiguated: Hooghly → Hugli-Chinsura |
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| country = [[India]] |
| country = [[India]] |
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| region = [[East India]] |
| region = [[East India]] |
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| town = [[Bandel]], [[Hooghly]], [[Chinsurah]], [[Chandannagar]], [[Tarakeswar]] |
| town = [[Bandel]], [[Hugli-Chinsura|Hooghly]], [[Chinsurah]], [[Chandannagar]], [[Tarakeswar]] |
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| source = Cows |
| source = Cows |
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| pasteurised = No |
| pasteurised = No |
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Revision as of 14:18, 24 June 2013
 | This article needs additional citations for verification. (March 2013) |
| Bandel Cheese | |
|---|---|
 | |
| Country of origin | India |
| Region | East India |
| Town | Bandel, Hooghly, Chinsurah, Chandannagar, Tarakeswar |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Crumbly Semi-Soft |
| Dimensions | Variable |
| Weight | Variable |
| Named after | Bandel |
 Related media on Commons | |
Bandel Cheese (Hindi: ॿांदल; Bengali: ব্যান্ডেল) is an Asian cheese originated in a Portuguese colony Bandel located in eastern India. 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]
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