Bangladesh

Cheese in Bangladesh is not a long-standing tradition, as dairy consumption there has historically focused more on milk, yogurt, and sweets such as rasgulla or sandesh. Still, cheese has found its place in local food culture, especially through fresh, homemade varieties.

The most common is chhana, a soft curd cheese obtained by curdling cow or buffalo milk with lemon juice or vinegar. It serves as the base for many Bengali sweets, but can also be eaten fresh or lightly cooked. Unlike aged cheeses, chhana is consumed quickly, as it does not keep well in the warm climate.

In recent decades, industrially produced cheeses have entered Bangladeshi markets, mainly processed cheese and paneer-style blocks used in urban households and restaurants. Paneer, though originally associated with Indian cuisine, has become popular in Bangladesh too, valued for its ability to hold shape during frying or cooking. This mix of traditional fresh cheese and modern imports shows how Bangladeshi cheese culture is still developing.

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