Cheeses
Bandel
ব্যান্ডেল চিজ
West Bengal, India
Bandel is a small Bengal cheese made by salting and pressing fresh curds into firm rounds, sometimes finished with a smoky rind.
Original eatfuls sticker artwork
What it is
A closer look at Bandel.
Bandel is a small Bengal cheese made by salting and pressing fresh curds into firm rounds, sometimes finished with a smoky rind.
What to look for
Know it when you find it.
The cheese has a firm crumb and smoky or salty rind; ask at Bengali specialty shops and cheese counters.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bandel.
West Bengal, India
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Tuscany, Italy
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Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Veneto, Italy
Acidino
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North Caucasus, Russia
Adygei Cheese
Адыгейский сыр
Soft Circassian cheese from the North Caucasus.