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 originIndia
RegionEast India, West Bengal
TownBandel, Hooghly, Chinsurah, Chandannagar, Tarakeswar
Source of milkCows
PasteurizedNo
TextureCrumbly Semi-Soft
DimensionsCircular,Diameter=1 in,Height=1/4 in
WeightVariable
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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]

Scientific study

In 2017 the Food Technology and Biochemical Engineering Department of Jadavpur University has started a scientific study of the Bandel Cheese under Debabrata Bera. The project funded by the Department of Science and Technology (DST) aims at the hygienic production of Bandel Cheese in a controlled environment. The project also aims at measuring the economic potential of the cheese both in the domestic and international markets.[6] The project also aims at training the artisans who presently making the cheese. Presently the cheese is being made by a single family in a village near Arambagh in Hooghly District. Finally the project aims at exploring the opportunities of getting a Geographical indication tag for Bandel Cheese.[7]

See also
  • Paneer – Type of fresh cheese
  • Chhena – Type of cheese curds originating in India
  • Khoa – Indian dairy product
  • List of smoked foods – Wikipedia list article
  •  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.
  6. Basu, Riju (14 January 2018). "ব্যান্ডেল চিজ-কে তুলে ধরতে উৎসুক রাজ্য". Ananda Bazar Patrika. Retrieved 21 January 2021.
  7. Basu, Riju (21 January 2021). "অচেনা ব্যান্ডেল চিজ়ের উৎস সন্ধান". Ananda Bazar Patrika. Retrieved 21 January 2021.


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