📝 About This Recipe
Originating from the historic settlement of Bandel in West Bengal, this cheese is a rare vestige of Portuguese culinary influence in India. These small, dimpled discs offer a profound salty punch and a dry, crumbly texture that transforms into a creamy delight when soaked or cooked. The deep mahogany exterior, achieved through traditional smoking, imparts a sophisticated wood-fire aroma that makes this cheese a prized ingredient for salads and pastas alike.
🥗 Ingredients
The Curd Base
- 2 liters Full-cream Cow's Milk (fresh, non-homogenized is best)
- 4-5 tablespoons Lemon Juice or White Vinegar (diluted with equal parts water)
- 2 tablespoons Sea Salt (fine grain for even distribution)
- 1 cup Ice Cubes (to shock the curds)
Smoking & Finishing
- 2 cups Rice Husks or Sawdust (for traditional smoking)
- 5-6 pieces Dried Guava Leaves (optional, for authentic aroma)
- 1/2 cup Applewood or Hickory Chips (if using a modern smoker)
- 1/4 cup Whey (reserved from the straining process)
👨🍳 Instructions
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1
In a heavy-bottomed pot, bring the 2 liters of milk to a gentle boil over medium heat, stirring occasionally to prevent the bottom from scorching.
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2
Once the milk reaches a rolling boil, reduce heat to low. Gradually pour in the diluted lemon juice or vinegar while stirring slowly in a circular motion.
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3
As soon as the greenish whey separates completely from the white curds (chenna), turn off the heat and add the ice cubes to stop the cooking process, ensuring the cheese stays soft.
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4
Line a large colander with a double layer of fine muslin or cheesecloth. Pour the curds into the cloth and rinse under cold running water for 2 minutes to remove any acidic trace of the lemon or vinegar.
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5
Gather the edges of the cloth and squeeze firmly to remove excess moisture. Hang the bundle for 45-60 minutes until it stops dripping.
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6
Transfer the semi-dry curd to a bowl. Knead in the 2 tablespoons of sea salt thoroughly. The high salt content is traditional and acts as a preservative.
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7
Take small portions of the curd (about the size of a golf ball) and press them into small, flat discs roughly 2 inches in diameter and 1/2 inch thick. Use your thumb to make a slight indentation in the center of each disc.
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8
Place the discs on a perforated tray or a wire rack. Place a heavy board on top to press them for at least 12 hours (preferably overnight) in a cool area to achieve the signature firm, dry texture.
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9
Prepare your smoking chamber. If using a traditional method, light the rice husks and guava leaves in a clay pot until they smolder. If using a modern smoker, set it to the lowest possible temperature (cold smoke).
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10
Place the pressed cheese discs on a wire mesh over the smoke source. Ensure they are not in direct contact with high heat; we want to cure them with smoke, not bake them.
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11
Smoke the cheese for 45 to 60 minutes, turning them halfway through, until the exterior develops a deep, dark tan or mahogany color.
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12
Remove from the smoker and allow the cheese to cool and air-dry for another 2 hours. This sets the smoky flavor and hardens the 'skin' of the cheese.
💡 Chef's Tips
Always use full-fat milk; low-fat versions will result in a rubbery, unpleasant texture. If the cheese feels too salty for your palate, soak the discs in fresh water for 30 minutes before using in recipes. Ensure the curds are kneaded until smooth before shaping to prevent the discs from cracking during the smoking process. For an authentic smoky profile without a smoker, you can use a wok with a tight lid, placing the smoking chips at the bottom and the cheese on a raised rack. Store the finished cheese in an airtight container in the refrigerator; it will last for several weeks due to the high salt and smoke cure.
🍽️ Serving Suggestions
Crumble over a fresh arugula and pear salad with a balsamic glaze drizzle. Thinly slice and toss into a warm pasta dish like Aglio e Olio for a salty, smoky kick. Serve as part of a charcuterie board alongside sweet dried apricots and spiced walnuts. Pair with a crisp, dry White Wine like a Chenin Blanc or a light-bodied Pinot Noir to balance the saltiness. Enjoy the traditional Bengali way: lightly pan-fried and served with steaming hot jasmine rice.