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|Country of origin||India|
|Region||East India, West Bengal|
|Town||Bandel, Hooghly, Chinsurah, Chandannagar, Tarakeswar|
|Source of milk||Cows|
|Dimensions||Circular,Diameter=1 in,Height=1/4 in|
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. Available in two varieties, plain (white) and smoked (Brown).
Bandel cheese is well salted and can be stored.
- "Say cheese". The Times Of India. 30 July 2006.
- "Indian entrepreneurs are churning out all varieties of gourmet cheeses". The Telegraph. Calcutta, India. 6 September 2009.
- "CHEESE AND CHEESE PRODUCTS".
- "ALL YOU WANTED TO KNOW ABOUT LOCAL CHEESE — KALIMPONG TO BANDEL". The Telegraph, Calcatta. Calcutta, India. May 3, 2013. Retrieved 19 January 2014.
- "Food". The Telegraph, Kolkata (Graphti). Calcutta, India. 3 May 2013. Retrieved 6 February 2014.
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