Bandel cheese
| Bandel Cheese | |
|---|---|
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| Country of origin | India |
| Region | East India, West Bengal |
| Town | Bandel, Hooghly, Chinsurah, Chandannagar, Tarakeswar |
| Source of milk | Cows |
| Pasteurised | No |
| Texture | Crumbly Semi-Soft |
| Dimensions | Circular,Diameter=1 in,Height=1/4 in |
| Weight | Variable |
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Bandel Cheese is an Asian cheese originated in an erstwhile 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] Available in two varieties, plain (white) and smoked (Brown).[4]
Bandel cheese is well salted and can be stored.[5]
See also
References
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External links
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