These little roundels of cheese are dry, intensely salty and crumbly. And they come in two varieties – plain and smoked. The name comes from its place of origin — Bandel, a small town near Kolkata that was colonised by the Portuguese. Soak in water for a while to soften. You can mix this cheese with some crumbled paneer for a savoury filling for melt-in-the-mouth homemade pasties. Or crumble over a salad or pasta.
Bandel Cheese
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