Care for some cheese?
From the popular feta, cheddar and mozzarella, to more regional varieties such as the French brie or the Italian gorgonzola, endless varieties of cheese exist in almost all corners of the world where milk is a part of local diet. With over 1750 varieties, it is indeed not an exaggeration when we say that the world loves cheese. While Europe is specifically celebrated for its exquisite collection of cheeses, Asia is also big on cheese consumption, with even Bangladesh having its own share of delicious salted cottage cheese.
Whether it is the classic paneer, or the newer adaptations of the popular mozzarella, cheese has gradually become a staple in the Bangladeshi household.
WHY DO WE LOVE CHEESE?
First, cheese can be eaten any time of the day – with breakfast, lunch or even dinner! Whether you prefer to simply spread some onto a piece of bread for a quick snack, or put it in a complex dessert like red velvet cheesecake, cheese will find a way into your heart. As the texture and flavours of different types of cheese vary - soft, hard, crumbly, creamy, tangy or mild - it can make almost anything taste delicious, a perfect foil for veggies, fruits, meats and breads.
HISTORY
The human obsession with cheese goes as far back as 10,000 years, with the Greeks associating one of their gods, Aristaeus, with cheese making and the Romans spending hours perfecting the cheese-making method. Even though earlier cheeses were sour and salty, more and more variations in cheese-making, gave rise to its endless variety. By the 1860s, rennet was mass-produced and pure microbial cultures were made, which meant that the cheeses produced ere much more homogenous throughout.
PANEER
Mentioned in the Vedas, dating as far back as 6000 BC, paneer is a type of cottage cheese believed to have been introduced in India by the invaders from Iran and Afghanistan. Its versatile flavour is what makes it a core ingredient in a plethora of South Asian cuisines. Moist, soft and crumbly in texture, it is made from either cow or buffalo milk. Its fresh aroma not only gets your mouth watering, but also reminds you of the age-old heritage that is embedded in the Bangladeshi culture.
The taste of paneer can vary according to its salt content. Paneer can be heated a bit to make it an excellent side dish for rice, especially for those days when the usual curries are a bore. With palakpaneer and paneertikka being hot favourites, this cheese is indeed a staple in Indian cuisine. Other than that, you can also use it in sandwiches and burgers. In fact, you can even grill it because of its spongy-rubber texture.
Many local bakeries sell their homemade paneer; the ones especially from Austagram in Kishoreganj are a hot favourite among consumers. Creamier in taste, these are a must have for local cheese lovers!
If you are particular about hygiene, you can try Pran Dhaka cheese, or the ones found in departmental chain stores.
MAKE YOUR OWN You could probably whip up a quick batch of cheese with the things you have in your kitchen right now. The key to great cheese is the quality of the milk. So, try to get the kind of milk that has an enticingly thick layer of cream at the top of the bottle. Many Bengalis make their own paneer at home on a regular basis. The process requires a series of steps from heating, adding lemon, separating the curd form the whey, and proper kneading for the final cheese. Even European cheeses such as mozzarella can be made by proper heating of the mixture of milk and citric acid, addition of rennet and by making the curds. Once you have mastered the simple cheeses, you can easily move on to more complex ones with a little bit of help from the internet. Websites such as cheese.com, culture and cheesemaking.com are some of perfectly "cheesy" websites to improve your cheese knowledge and really make you a pro! |
MOZZARELLA
You can basically call this traditional Southern Italian vegetarian cheese. Traditionally made from Italian buffalo milk, Bangladesh now makes its own mozzarella, thus making the product available to the locals at a cheaper price. Ejab group is one of the local producers of good mozzarella, with its factory in Thakurgaon. With an elastic texture and a pleasant aroma, it is perfect for pastas, lasagne, and other Italian delicacies. Sold in chunks, you can find them in supermarkets and departmental stores.
KISAN CHEESE
Kisan cheese is a hot favourite among the Bangladeshi cheese lovers. Manufactured in Kuliarchar, and sold at Tk 230 per chunk in supermarkets and departmental stores, this is a versatile ingredient for cooking. The cheese melts really easily, and is perfect for lasagne. You can even slice it up, and use it to make sandwiches or burgers or just as an addition to your crackers for an evening snack. The beauty of Kisan cheese lies in its fresh aroma, and its deliciousness both in melted and solid form.
Cheese is not only tasty, but the local variety is easy to handle even for kitchen novices, a good source of protein, calcium, phosphorous, zinc and vitamins, and hence is not "junk food". So next time you lust after some fresh and soft cheese, have a go at it without guilt!
By Adiba Mahbub Proma
Photo: Sazzad Ibne Sayed
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