Panir-Walah

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This article is an extract from

THE TRIBES and CASTES of BENGAL. By H.H. RISLEY, INDIAN CIVIL SERVICE, OFFICIER D'ACADÉMIE FRANÇAISE. Ethnographic Glossary. CALCUTTA: Printed at the Bengal Secretariat Press. 1891. .

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Panir-Walah

Dacca has long been famous for its cheeses, although none are made in its neighbourhood. In the city, however, reside all the export traders, or Karigars, who are either Hindus or Muhammadans.

The finest cheeses come from Sarrail in Silhet, and from Joan-Shahi and Susang-Durgapur, in Mymensingh, the pure water of the rivers in these districts being believed to bestow a peculiar richness on the milk.

Two kinds of cheese are made, the first, called "Dalama," or "Gaea," is prepared with cows' milk, and must be eaten when fresh; the other, "Panir," or "Bhainsa," is made of buffaloes' milk.

Hindus will not manufacture or eat cheese, because it is a heinous offence to add salt to milk; while to mix rennet with it is a deadly sin. Cheese making is therefore a Mussulman trade, the maker proceeding as follows: he takes milk, curdles it with rennet (Maya), and, after allowing it to stand for some time, pours off the water. The curd being then cut into pieces, is placed in small baskets, and left to dry.

During the first day the baskets are turned several times, and, after twenty-four hours, three or four holes are made in the cheese, into which salt is put, and the outside rubbed with brine. On the third day the cheese is turned over; on the fourth more salt is added, and it is then considered fit for use.

1 "Philosophical Transactions," vol.xxi, page 429.