Dangke

Dangke is a traditional cheese product originating from the Enrekang Regency in South Sulawesi, Indonesia. It is a popular food item in the region and is known for its unique taste and texture.

History

The history of Dangke dates back to several centuries when the Bugis people of South Sulawesi started making this cheese. The Bugis people are known for their dairy farming skills and Dangke is a result of their innovative use of buffalo milk.

Production

Dangke is made from buffalo milk, which is first boiled and then mixed with papaya sap. The sap acts as a coagulant, causing the milk to curdle and form a soft, white cheese. The cheese is then cut into pieces and served either fresh or fried.

Nutritional Value

Dangke is rich in protein, calcium, and vitamin A, making it a nutritious food choice. It is also low in fat, making it a healthier alternative to other types of cheese.

Cultural Significance

Dangke holds a significant place in the culture of South Sulawesi. It is often served at special occasions and celebrations, and is considered a symbol of hospitality and generosity.

See Also

• List of cheeses
• Indonesian cuisine
• Bugis people