Chhena is fresh, unripened curd cheese eaten in Bangladesh and neighboring India. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. It is created in a similar process to paneer except it is not pressed for as long. It is most popular in Orissa and Bengal and is made from lucina or water buffalo milk.
In Orissa, the typical process is like that of ricotta: the milk is boiled and then curdled with a small amount of whey, and the resulting coagulated component is collected and wrapped in cheesecloth, strained and beaten thoroughly, until it becomes quite firm. This mixture is kneaded well before use, so that it acquires a very soft and smooth consistency. Orissa is famous for desserts made of chhena, rasagolla , rasaballi, chhena kheeri and chhena poda being among the most popular. Chhena is consumed by lactose intolerant people.