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Bandel cheese

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Bandel Cheese
Country of originIndia
RegionEast India
TownBandel, Hooghly, Chinsurah, Chandannagar
Source of milkCows
PasteurisedNo
TextureCrumbly Semi-Soft
DimensionsVariable
WeightVariable
Named afterBandel
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Bandel Cheese (Hindi: ॿांदल; Template:Lang-bn) 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]

See also

References

  1. ^ "Say cheese".
  2. ^ "Indian entrepreneurs are churning out all varieties of gourmet cheeses".
  3. ^ "CHEESE AND CHEESE PRODUCTS".


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