Bandel cheese
Bandel Cheese is an Asian cheese that originated in the erstwhile Portuguese colony Bandel in eastern India.
Today, the production is concentrated in the towns of Tarakeswar and Bishnupur, Bankura, near Kolkata, West Bengal, India.
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 and smoked.
Bandel cheese is well salted and can be stored.
