New Delhi: Bandel, a neighbourhood within the Hooghly district, was once dwelling to a definite dairy delicacy named after the place. The locals referred to as it Bandel Cheese, and meals lovers could have heard of it. This recent cheese is product of cow’s milk utilizing a way that’s stated to be not less than 500 years outdated. Launched by the Portuguese, this cheese is produced from Chhena (cottage cheese) into small crumbly discs about an inch in diameter and 1 / 4 of an inch in thickness.
Bandel Cheese has two varieties — smoked Bandel Cheese and plain Bandel Cheese. They each have their very own distinct flavours.
Mockingly, this cheese is now now not produced in Bandel. A handful of households close to West Bengal’s Arambagh are engaged within the cheese-making course of and so they promote it to a few outlets in Kolkata’s New Market, based on a report in The Telegraph.
With dwindling gross sales, Bandel Cheese is turning into a tricky mannequin for income technology and the makers of this cheese are in search of an alternate supply of revenue.
Palash Ghosh, from Chak Chand village, is among the final surviving Bandel cheesemakers. He has been pressured to take up the job of an evening watchman. Through the lockdown, Palash needed to throw away as many as 12,000 cheese discs as their suppliers had shut store.
“I’ll simply make Bandel cheese for one more month or so like my father and our ancestors have been doing for hundreds of years and it makes him completely satisfied nonetheless,” Palash Ghosh advised superstar chef Ranveer Singh Brar, who has now began a petition on Change.org demanding a geographical identification (GI) tag for Bandel Cheese.
Based on Brar, the GI tag will assist maintain the native delicacy alive and shield the age-old craft from getting misplaced.
“Palash is desperately attempting to proceed and maintain the artisanal Bandel Cheese, recent cheese made utilizing a way that’s not less than 500 years outdated,” Ranveer Singh Brar’s petition reads.
“By this petition I additionally name upon Amazon, Blinkit, Large Basket and all of the main on-line grocery shops which have made in-roads into thousands and thousands of properties, to do their bit to assist revive the Bandel cheese,” the petition reads.
How Bandel Cheese Is Made
Bandel Cheese is made by separating the curd from whey with lemon juice. It’s then moulded and drained in small baskets and smoked. It’s identified for its dry, crumbly and smoky flavour and is very fragrant.
Each comprise a excessive focus of salt, which will increase the shelf life. For consumption, the cheese must be soaked in water in a single day.
How GI Tag Will Assist Bandel Cheese
The GI tag for the Bandel Cheese will draw curiosity in direction of the 500-year-old course of of creating the cheese and thereby encourage the continuation of this and comparable types of indigenous cheese-making, the petition says. Consultants imagine the GI tag is not going to solely deliver recognition but in addition assist improve its marketability.
Analysis On Bandel Cheese
Meals Expertise and Biochemical Engineering Division of Jadavpur College (JU) below affiliate professor Dr Debabrata Bera began a scientific examine of Bandel cheese in 2017, as per The Telegraph report.
The undertaking viability is to supply Bandel cheese in a hygienic method and in a managed surroundings.
JU Professor Dr Debabrata Bera can be carefully working with Dr Shovon Roy, senior scientific officer on the division of science and expertise, Authorities of West Bengal, to acquire a GI tag for Bandel Cheese, studies Indian Specific.
“We began our analysis on the product a few years in the past. Other than its historic worth, Bandel Cheese may be very distinctive in nature. However if you happen to take a look at the variant that the Ghosh household has been producing, you’ll discover that the manufacturing and the packaging may be higher. High quality management can present the product the business push it requires,” Dr Bera advised The Indian Specific.