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Cheese from India, West Bengal
Bandel is a boundary entry, an acid-set fresh cheese with no reported ripening by microbes. Cow milk is curdled with an acid such as lemon juice, or a family's secret agent that may be soured whey. The curd is drained, kneaded and moulded into small discs, coated in salt and cured for at least two days; one version is then smoked over a cow-dung fire.
A short entry: the sources we found record only what is said here about Bandel cheese itself.
| Cow milk | [homegrown2024] |
| Acid (lemon juice or a similar agent) | Some families keep their agent secret; one account suggests lactic acid from whey[betterindia2022][homegrown2024] |
| Salt | A generous coating[homegrown2024] |
| Starter | none; the curd is set by acid, perhaps soured whey in some families |
Total time across the recorded steps: 2 days
What changes: An acid splits the milk into curds and whey
Made the way chhena is, by splitting milk with an acid. Output: curd and whey.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Bandel is a boundary entry, an acid-set fresh cheese with no reported ripening by microbes. Cow milk is curdled with an acid such as lemon juice, or a family's secret agent that may be soured whey. The curd is drained, kneaded and moulded into small discs, coated in salt and cured for at least two days; one version is then smoked over a cow-dung fire. Made in 4 steps over 2 days. The longest step, coat with salt and cure, takes at least 2 days (Drishya 2024).
| Main step | at least 2 daysReported[homegrown2024] | Coat with salt and cure |
|---|
Bandel is set by acid like chhena, but is then heavily salted and often smoked so that it keeps, where chhena is eaten fresh or made into sweets.
Every number is labelled with how it is known. How this atlas is made
Accounts tie the cheese to the Portuguese settlement at Bandel, founded in 1579 near the Hooghly trading centre, and to local cooks who learned to curdle milk there. One account credits the Dutch with the smoked version. In 2017 a Jadavpur University team began studying hygiene and standard production, and a GI tag is being sought.
