Bandal or Bandel, is an Asian cheese originating in a same-named Portuguese colony located in eastern India. It is made by separating the curds from whey with lemon juice. It is then molded and drained in small baskets and smoked. Prepared using cow’s milk, the cheese making tradition traces its history back to the arrival of the Portuguese. Today, the production is concentrated in the villages of Tarakeshwar and Bishnupur, Kolkata, India. The cheese is known for its dry, crumbly and smoky flavour. Also, it is highly aromatic and fresh as it is sold in circular flats straight away after production.

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Joshua Slack

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