Cheese story
What is Bandel?
A Portuguese-influenced smoked cheese from Bengal.
Origin
West Bengal, India
Milk
cow
Board role
Fresh / bright
Cheese profile
Country
India
Region
West Bengal
Milk type
cow
Texture
smoked, salted fresh cheese
Rind
none
Ageing
fresh to short aged
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: salty, smoky, dry, tangy
Origin, protection and character
Bandel comes from India, especially West Bengal. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
None
Typical ageing
fresh to short aged
How to serve Bandel
salads, snacks, crumbling
Good food matches
mustard
bread
beer
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
