Dacca cheese is made from whole milk by clotting it with rennet. The curd is broken into small pieces and put into wicker baskets and weights are placed on it to drain away the whey. The weights are removed after 10-14 days, when a thin dry coat is formed on the surface due to evaporation. The cheese is then smoked with wood or cow dung smoke. It may remain in good form for one or two months.
