Bandel cheese - Revision history

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	{{short description\|Cheese that originated in the erstwhile Portuguese colony Bandel in eastern India}}		{{short description\|Cheese that originated in the erstwhile Portuguese colony Bandel in eastern India}}
	{{Infobox cheese		{{Infobox cheese
	\| name = Bandel ~~Cheese~~		\| name = Bandel cheese
	\| image = [[File:Bandel Cheese, Kolkata, West Bengal 2.jpg\|260px]]		\| image = [[File:Bandel Cheese, Kolkata, West Bengal 2.jpg\|260px]]
	\| othernames =		\| othernames =
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	\| certification =		\| certification =
	}}		}}
	'''Bandel ~~Cheese~~''' is an Asian cheese that originated in the erstwhile [[Portuguese Empire\|Portuguese]] colony [[Bandel]] in eastern [[India]]. It was introduced by the Portuguese and was made by the Mog (Burmese) under Portuguese supervision.<ref name = "Pallabi">{{cite news \|last1=Dey \|first1=Pallabi \|title=Why researchers and a charcuterie owner are fighting for a GI tag for Bengal’s unique Bandel Cheese \|url=https://indianexpress.com/article/cities/kolkata/west-bengal-bandel-cheese-gi-tag-7220601/ \|access-date=1 April 2021 \|agency=The Indian Express \|date=9 March 2021}}</ref> Today it is sold ~~only~~ in a couple of shops in [[New Market, Calcutta\|New Market]], [[Kolkata]].<ref name = "Shamayita">{{cite news \|last1=Chakraborty \|first1=Shamayita \|title=Artisanal Bandel Cheese set for high tech makeover in JU Lab \|url=https://timesofindia.indiatimes.com/city/kolkata/artisanal-bandel-cheese-set-for-hi-tech-makeover-in-ju-lab/articleshow/80390218.cms \|access-date=11 February 2021 \|agency=Kolkkata \|issue=Times of India \|date=21 January 2021}}</ref>		'''Bandel cheese''' is an Asian cheese that originated in the erstwhile [[Portuguese Empire\|Portuguese]] colony [[Bandel]] in eastern [[India]]. It was introduced by the Portuguese and was made by the Mog (Burmese) under Portuguese supervision.<ref name = "Pallabi">{{cite news \|last1=Dey \|first1=Pallabi \|title=Why researchers and a charcuterie owner are fighting for a GI tag for Bengal’s unique Bandel Cheese \|url=https://indianexpress.com/article/cities/kolkata/west-bengal-bandel-cheese-gi-tag-7220601/ \|access-date=1 April 2021 \|agency=The Indian Express \|date=9 March 2021}}</ref> At present, Palash Ghosh and his family are the remaining few artisans making the Bandel Cheese.<ref>{{Cite web \|last=Dey \|first=Shuvra \|date=March 2, 2021 \|title=Palash Ghosh - One of the last Bandel Cheese makers churning the historic delicacy \|url=https://www.getbengal.com/details/palash-ghosh-one-of-the-last-bandel-cheese-makers-churning-the-historic-delicacy \|website=getbengal.com}}</ref> Palash Ghosh and his family are associated with a Kolkata based food company The Whole Hog Deli for marketing the Bandel Cheese.<ref>{{Cite web \|last=Banerjee \|first=Tania \|date=June 23, 2021 \|title=Bandel is an East Indian Cheese You'll Want To Try ( If You Can Find It ) \|url=https://www.cheeseprofessor.com/blog/bandel-cheese \|website=cheeseprofessor.com}}</ref>

			Saurav Gupta, the owner of The Whole Hog Deli is actively involved with the efforts to get the coveted GI Tag for the Bandel Cheese.<ref>{{Cite web \|last=Dey \|first=Pallabi \|date=March 9, 2021 \|title=Why researchers and a charcuterie owner are fighting for a GI tag for Bengal's unique Bandel Cheese \|url=https://indianexpress.com/article/cities/kolkata/west-bengal-bandel-cheese-gi-tag-7220601/lite/ \|website=indianexpress.com}}</ref> Saurav Gupta and renowned celebrity chef Ranveer Brar are also working together to preserve and promote this unique 500 years old culinary heritage of India.<ref>{{Cite news \|last=Yengkhom \|first=Sumati \|date=June 6, 2022 \|title=Pitch for investments, GI tag gives revival hope to Bandel Cheese \|pages=Page 4 \|work=The Times of India newspaper}}</ref>

			Today it is also sold in a couple of shops in [[New Market, Calcutta\|New Market]], [[Kolkata]].<ref name="Shamayita">{{cite news \|last1=Chakraborty \|first1=Shamayita \|title=Artisanal Bandel Cheese set for high tech makeover in JU Lab \|url=https://timesofindia.indiatimes.com/city/kolkata/artisanal-bandel-cheese-set-for-hi-tech-makeover-in-ju-lab/articleshow/80390218.cms \|access-date=11 February 2021 \|agency=Kolkkata \|issue=Times of India \|date=21 January 2021}}</ref> though its originality and authenticity is unkown.

	==Production==		==Production==
	It is made by separating the [[cheese curd\|curds]] from [[whey]] with lemon juice. It is then molded and drained in small baskets and [[Smoking (cooking)\|smoked]].<ref name = "Pallabi"/>		It is made by separating the [[cheese curd\|curds]] from [[whey]] with lemon juice. It is then molded and drained in small baskets and [[Smoking (cooking)\|smoked]].<ref name = "Pallabi"/>
	Bandel ~~Cheese~~ 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. ~~Available~~ in two varieties, plain (white) and smoked (~~Brown~~).<ref>{{cite news\|title=ALL YOU WANTED TO KNOW ABOUT LOCAL CHEESE — KALIMPONG TO BANDEL\|url=http://www.telegraphindia.com/1130503/jsp/entertainment/story_16852993.jsp#.UtuRorS6a1s\|access-date=19 January 2014\|newspaper=The Telegraph, Calcatta\|date=May 3, 2013\|location=Calcutta, India}}</ref> Bandel cheese is well salted and can be stored.<ref>{{cite news\|title=Food\|url=http://www.telegraphindia.com/1130503/jsp/entertainment/story_16852993.jsp#.UvN2W2KSxZ8\|access-date=6 February 2014\|newspaper=The Telegraph, Kolkata (Graphti)\|date=3 May 2013\|location=Calcutta, India}}</ref>		Bandel cheese is known for its dry, crumbly texture and smoky flavor. Also, it is highly aromatic and fresh as it is sold in circular flats straight away after production. It is available in two varieties: plain (white) and smoked (brown).<ref>{{cite news\|title=ALL YOU WANTED TO KNOW ABOUT LOCAL CHEESE — KALIMPONG TO BANDEL\|url=http://www.telegraphindia.com/1130503/jsp/entertainment/story_16852993.jsp#.UtuRorS6a1s\|access-date=19 January 2014\|newspaper=The Telegraph, Calcatta\|date=May 3, 2013\|location=Calcutta, India}}</ref> Bandel cheese is well salted and can be stored.<ref>{{cite news\|title=Food\|url=http://www.telegraphindia.com/1130503/jsp/entertainment/story_16852993.jsp#.UvN2W2KSxZ8\|access-date=6 February 2014\|newspaper=The Telegraph, Kolkata (Graphti)\|date=3 May 2013\|location=Calcutta, India}}</ref>
	It is an indigenous unripened, salted soft variety of cheese made in perforated pots. Today, the production is concentrated in the towns of [[Tarakeswar]] and [[Bishnupur, Bankura]], near [[Kolkata]], [[West Bengal]], India.<ref>{{cite news\|title=Say cheese\|url=http://articles.economictimes.indiatimes.com/2006-07-30/news/27425390_1_blue-cheese-kodai-cheese-paneer \| work=The Times Of India \| date=30 July 2006}}</ref><ref>{{cite news\|title=Indian entrepreneurs are churning out all varieties of gourmet cheeses\|url=http://www.telegraphindia.com/1090906/jsp/graphiti/story_11455105.jsp \| location=Calcutta, India \| work=The Telegraph\|date=6 September 2009}}</ref>		It is an indigenous unripened, salted soft variety of cheese made in perforated pots. Today, the production is concentrated in the towns of [[Tarakeswar]] and [[Bishnupur, Bankura]], near [[Kolkata]], [[West Bengal]], India.<ref>{{cite news\|title=Say cheese\|url=http://articles.economictimes.indiatimes.com/2006-07-30/news/27425390_1_blue-cheese-kodai-cheese-paneer \| work=The Times Of India \| date=30 July 2006}}</ref><ref>{{cite news\|title=Indian entrepreneurs are churning out all varieties of gourmet cheeses\|url=http://www.telegraphindia.com/1090906/jsp/graphiti/story_11455105.jsp \| location=Calcutta, India \| work=The Telegraph\|date=6 September 2009}}</ref>
	It is similar to [[Surti paneer]], a goat milk cheese introduced by the Portuguese in [[Surat]], [[Gujarat]], [[India]]. but made from cow's milk.<ref>{{cite web\|title=CHEESE AND CHEESE PRODUCTS\|url=http://www.fao.org/docrep/003/T0251E/T0251E05.htm}}</ref>		It is similar to [[Surti paneer]], a goat milk cheese introduced by the Portuguese in [[Surat]], [[Gujarat]], [[India]]. but made from cow's milk.<ref>{{cite web\|title=CHEESE AND CHEESE PRODUCTS\|url=http://www.fao.org/docrep/003/T0251E/T0251E05.htm}}</ref>
	[[File:Bandel Cheese 3.jpg\|right\|250px\|thumb\|Bandel ~~Cheese~~ (~~Smoked~~)]]		[[File:Bandel Cheese 3.jpg\|right\|250px\|thumb\|Bandel cheese (smoked)]]
	[[File:Bandel Cheese, Kolkata, West Bengal 1.jpg\|250px\|thumb\|Bandel ~~Cheese~~ (~~Plain~~)]]		[[File:Bandel Cheese, Kolkata, West Bengal 1.jpg\|250px\|thumb\|Bandel cheese (plain)]]

	==Culinary uses==		==Culinary uses==
	Widely used in [[Anglo-Indian cuisine]] in [[Kolkata]] but Bandel cheese is hardly used as an ingredient in Bengali household.<ref name = "Shamayita"/> It is used as a salad dressing.<ref>{{cite web \|title=Bandel Cheese Salad Recipe \|url=https://recipes.timesofindia.com/recipes/bandel-cheese-salad/rs62602077.cms \|website=Times Food \|access-date=12 February 2021}}</ref> The plain or non smoked version can be eaten on its own. The smoked version, which has more intense notes is used as pasta, risotto and salad topping. Home chefs and menu consultants have started using Bandel Cheese as an ingredient. It is deep fried and served with gooseberry chutney. Smoked Bandel Cheese is added as a topping to fig and almond tart. Even chefs outside [[Kolkata]] are using Bandel Cheese as an ingredient.<ref>{{cite web \|last1=Banerjee \|first1=Poorna \|title=Bandel ,Cheese the artisan bengali cheese you need to know about \|url=https://food.ndtv.com/food-drinks/bandel-cheese-the-artisan-bengali-cheese-you-need-to-know-about-with-bandel-cheese-salad-recipe-2360575 \|website=NDTV Food \|access-date=12 February 2021}}</ref>		Widely used in [[Anglo-Indian cuisine]] in [[Kolkata]] but Bandel cheese is hardly used as an ingredient in Bengali household.<ref name = "Shamayita"/> It is used as a salad dressing.<ref>{{cite web \|title=Bandel Cheese Salad Recipe \|url=https://recipes.timesofindia.com/recipes/bandel-cheese-salad/rs62602077.cms \|website=Times Food \|access-date=12 February 2021}}</ref> The plain or non smoked version can be eaten on its own. The smoked version, which has more intense notes is used as pasta, risotto and salad topping. Home chefs and menu consultants have started using Bandel Cheese as an ingredient. It is deep fried and served with gooseberry chutney. Smoked Bandel Cheese is added as a topping to fig and almond tart. Even chefs outside [[Kolkata]] are using Bandel Cheese as an ingredient. <ref>{{cite web \|last1=Banerjee \|first1=Poorna \|title=Bandel ,Cheese the artisan bengali cheese you need to know about \|url=https://food.ndtv.com/food-drinks/bandel-cheese-the-artisan-bengali-cheese-you-need-to-know-about-with-bandel-cheese-salad-recipe-2360575 \|website=NDTV Food \|access-date=12 February 2021}}</ref>

	==Scientific study==		==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, Govt. of West Bengal 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.<ref>{{cite news \|last1=Basu \|first1=Riju \|title=ব্যান্ডেল চিজ-কে তুলে ধরতে উৎসুক রাজ্য \|url=https://www.anandabazar.com/west-bengal/state-to-highlight-bandel-cheese-in-biswa-bangla-stores-1.739801 \|access-date=21 January 2021 \|publisher=Ananda Bazar Patrika \|date=14 January 2018}}</ref> 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.<ref>{{cite news \|last1=Basu \|first1=Riju \|title=অচেনা ব্যান্ডেল চিজ়ের উৎস সন্ধান \|url=https://www.anandabazar.com/west-bengal/kolkata/special-story-about-bandel-cheese/cid/1262409 \|access-date=21 January 2021 \|publisher=Ananda Bazar Patrika \|date=21 January 2021}}</ref> The project also aims at developing several by-products with medical and pharmaceutical ~~vules~~, including [[probiotic]] drinks.<ref name = "Shamayita"/>		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, Govt. of West Bengal 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.<ref>{{cite news \|last1=Basu \|first1=Riju \|title=ব্যান্ডেল চিজ-কে তুলে ধরতে উৎসুক রাজ্য \|url=https://www.anandabazar.com/west-bengal/state-to-highlight-bandel-cheese-in-biswa-bangla-stores-1.739801 \|access-date=21 January 2021 \|publisher=Ananda Bazar Patrika \|date=14 January 2018}}</ref> 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.<ref>{{cite news \|last1=Basu \|first1=Riju \|title=অচেনা ব্যান্ডেল চিজ়ের উৎস সন্ধান \|url=https://www.anandabazar.com/west-bengal/kolkata/special-story-about-bandel-cheese/cid/1262409 \|access-date=21 January 2021 \|publisher=Ananda Bazar Patrika \|date=21 January 2021}}</ref> The project also aims at developing several by-products with medical and pharmaceutical values, including [[probiotic]] drinks.<ref name = "Shamayita"/>

	==See also==		==See also==

CleanupBot: /* Culinary uses */clean up

2022-01-03T14:40:05Z

Culinary uses: clean up

← Older revision		Revision as of 20:10, 3 January 2022
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	==Culinary uses==		==Culinary uses==
	Widely used in [[Anglo-Indian cuisine]] in [[Kolkata]] but Bandel cheese is hardly used as an ingredient in Bengali household.<ref name = "Shamayita"/> It is used as a salad dressing.<ref>{{cite web \|title=Bandel Cheese Salad Recipe \|url=https://recipes.timesofindia.com/recipes/bandel-cheese-salad/rs62602077.cms \|website=Times Food \|access-date=12 February 2021}}</ref> The plain or non smoked version can be eaten on its own. The smoked version, which has more intense notes is used as pasta, risotto and salad topping. Home chefs and menu consultants have started using Bandel Cheese as an ingredient. It is deep fried and served with gooseberry chutney. Smoked Bandel Cheese is added as a topping to fig and almond tart. Even chefs outside [[Kolkata]] are using Bandel Cheese as an ingredient. <ref>{{cite web \|last1=Banerjee \|first1=Poorna \|title=Bandel ,Cheese the artisan bengali cheese you need to know about \|url=https://food.ndtv.com/food-drinks/bandel-cheese-the-artisan-bengali-cheese-you-need-to-know-about-with-bandel-cheese-salad-recipe-2360575 \|website=NDTV Food \|access-date=12 February 2021}}</ref>		Widely used in [[Anglo-Indian cuisine]] in [[Kolkata]] but Bandel cheese is hardly used as an ingredient in Bengali household.<ref name = "Shamayita"/> It is used as a salad dressing.<ref>{{cite web \|title=Bandel Cheese Salad Recipe \|url=https://recipes.timesofindia.com/recipes/bandel-cheese-salad/rs62602077.cms \|website=Times Food \|access-date=12 February 2021}}</ref> The plain or non smoked version can be eaten on its own. The smoked version, which has more intense notes is used as pasta, risotto and salad topping. Home chefs and menu consultants have started using Bandel Cheese as an ingredient. It is deep fried and served with gooseberry chutney. Smoked Bandel Cheese is added as a topping to fig and almond tart. Even chefs outside [[Kolkata]] are using Bandel Cheese as an ingredient.<ref>{{cite web \|last1=Banerjee \|first1=Poorna \|title=Bandel ,Cheese the artisan bengali cheese you need to know about \|url=https://food.ndtv.com/food-drinks/bandel-cheese-the-artisan-bengali-cheese-you-need-to-know-about-with-bandel-cheese-salad-recipe-2360575 \|website=NDTV Food \|access-date=12 February 2021}}</ref>

	==Scientific study==		==Scientific study==

>Billjones94 at 06:42, 27 September 2021

2021-09-27T06:42:28Z

New page

{{short description|Cheese that originated in the erstwhile Portuguese colony Bandel in eastern India}}
{{Infobox cheese
| name = Bandel Cheese
| image = [[File:Bandel Cheese, Kolkata, West Bengal 2.jpg|260px]]
| othernames =
| country = [[India]]
| region = [[East India]], [[West Bengal]]
| town = [[Bandel]], [[Hugli-Chinsura|Hooghly]], [[Chinsurah]], [[Chandannagar]], [[Tarakeswar]]
| source = Cows
| pasteurized = No
| texture = Crumbly Semi-Soft
| fat =
| protein =
| dimensions = Circular,Diameter=1 in,Height=1/4 in
| weight = Variable
| aging =
| certification =
}}
'''Bandel Cheese''' is an Asian cheese that originated in the erstwhile [[Portuguese Empire|Portuguese]] colony [[Bandel]] in eastern [[India]]. It was introduced by the Portuguese and was made by the Mog (Burmese) under Portuguese supervision.<ref name = "Pallabi">{{cite news |last1=Dey |first1=Pallabi |title=Why researchers and a charcuterie owner are fighting for a GI tag for Bengal’s unique Bandel Cheese |url=https://indianexpress.com/article/cities/kolkata/west-bengal-bandel-cheese-gi-tag-7220601/ |access-date=1 April 2021 |agency=The Indian Express |date=9 March 2021}}</ref> Today it is sold only in a couple of shops in [[New Market, Calcutta|New Market]], [[Kolkata]].<ref name = "Shamayita">{{cite news |last1=Chakraborty |first1=Shamayita |title=Artisanal Bandel Cheese set for high tech makeover in JU Lab |url=https://timesofindia.indiatimes.com/city/kolkata/artisanal-bandel-cheese-set-for-hi-tech-makeover-in-ju-lab/articleshow/80390218.cms |access-date=11 February 2021 |agency=Kolkkata |issue=Times of India |date=21 January 2021}}</ref>

==Production==
It is made by separating the [[cheese curd|curds]] from [[whey]] with lemon juice. It is then molded and drained in small baskets and [[Smoking (cooking)|smoked]].<ref name = "Pallabi"/>
Bandel Cheese 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. Available in two varieties, plain (white) and smoked (Brown).<ref>{{cite news|title=ALL YOU WANTED TO KNOW ABOUT LOCAL CHEESE — KALIMPONG TO BANDEL|url=http://www.telegraphindia.com/1130503/jsp/entertainment/story_16852993.jsp#.UtuRorS6a1s|access-date=19 January 2014|newspaper=The Telegraph, Calcatta|date=May 3, 2013|location=Calcutta, India}}</ref> Bandel cheese is well salted and can be stored.<ref>{{cite news|title=Food|url=http://www.telegraphindia.com/1130503/jsp/entertainment/story_16852993.jsp#.UvN2W2KSxZ8|access-date=6 February 2014|newspaper=The Telegraph, Kolkata (Graphti)|date=3 May 2013|location=Calcutta, India}}</ref>
It is an indigenous unripened, salted soft variety of cheese made in perforated pots. Today, the production is concentrated in the towns of [[Tarakeswar]] and [[Bishnupur, Bankura]], near [[Kolkata]], [[West Bengal]], India.<ref>{{cite news|title=Say cheese|url=http://articles.economictimes.indiatimes.com/2006-07-30/news/27425390_1_blue-cheese-kodai-cheese-paneer | work=The Times Of India | date=30 July 2006}}</ref><ref>{{cite news|title=Indian entrepreneurs are churning out all varieties of gourmet cheeses|url=http://www.telegraphindia.com/1090906/jsp/graphiti/story_11455105.jsp | location=Calcutta, India | work=The Telegraph|date=6 September 2009}}</ref>
It is similar to [[Surti paneer]], a goat milk cheese introduced by the Portuguese in [[Surat]], [[Gujarat]], [[India]]. but made from cow's milk.<ref>{{cite web|title=CHEESE AND CHEESE PRODUCTS|url=http://www.fao.org/docrep/003/T0251E/T0251E05.htm}}</ref>
[[File:Bandel Cheese 3.jpg|right|250px|thumb|Bandel Cheese (Smoked)]]
[[File:Bandel Cheese, Kolkata, West Bengal 1.jpg|250px|thumb|Bandel Cheese (Plain)]]

==Culinary uses==
Widely used in [[Anglo-Indian cuisine]] in [[Kolkata]] but Bandel cheese is hardly used as an ingredient in Bengali household.<ref name = "Shamayita"/> It is used as a salad dressing.<ref>{{cite web |title=Bandel Cheese Salad Recipe |url=https://recipes.timesofindia.com/recipes/bandel-cheese-salad/rs62602077.cms |website=Times Food |access-date=12 February 2021}}</ref> The plain or non smoked version can be eaten on its own. The smoked version, which has more intense notes is used as pasta, risotto and salad topping. Home chefs and menu consultants have started using Bandel Cheese as an ingredient. It is deep fried and served with gooseberry chutney. Smoked Bandel Cheese is added as a topping to fig and almond tart. Even chefs outside [[Kolkata]] are using Bandel Cheese as an ingredient. <ref>{{cite web |last1=Banerjee |first1=Poorna |title=Bandel ,Cheese the artisan bengali cheese you need to know about |url=https://food.ndtv.com/food-drinks/bandel-cheese-the-artisan-bengali-cheese-you-need-to-know-about-with-bandel-cheese-salad-recipe-2360575 |website=NDTV Food |access-date=12 February 2021}}</ref>

==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, Govt. of West Bengal 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.<ref>{{cite news |last1=Basu |first1=Riju |title=ব্যান্ডেল চিজ-কে তুলে ধরতে উৎসুক রাজ্য |url=https://www.anandabazar.com/west-bengal/state-to-highlight-bandel-cheese-in-biswa-bangla-stores-1.739801 |access-date=21 January 2021 |publisher=Ananda Bazar Patrika |date=14 January 2018}}</ref> 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.<ref>{{cite news |last1=Basu |first1=Riju |title=অচেনা ব্যান্ডেল চিজ়ের উৎস সন্ধান |url=https://www.anandabazar.com/west-bengal/kolkata/special-story-about-bandel-cheese/cid/1262409 |access-date=21 January 2021 |publisher=Ananda Bazar Patrika |date=21 January 2021}}</ref> The project also aims at developing several by-products with medical and pharmaceutical vules, including [[probiotic]] drinks.<ref name = "Shamayita"/>

==See also==
* {{annotated link|Paneer}}
* {{annotated link|Chhena}}
* {{annotated link|Khoa}}
* {{annotated link|List of smoked foods}}
* {{portal-inline|Food}}

==References==
{{Reflist}}

==External links==
* [http://www.fao.org/docrep/003/T0251E/T0251E05.htm FAO document The technology of traditional milk products in developing countries]

{{cheese}}

[[Category:Indian cheeses]]
[[Category:Cow's-milk cheeses]]
[[Category:Smoked cheeses]]

{{cheese-stub}}