A cheesemaker's journal
The PonirFrom the Haor to Here · One Batch at a Time
Handmade in Ottawa · Inspired by an Aushtogram tradition
The cheese
A soft, slightly salty, handcrafted white cheese made in a small Ottawa kitchen — inspired by a tradition passed down through generations of artisan families in Aushtogram, Kishoreganj, Bangladesh. Each wheel is pressed in a hand-woven bamboo basket, custom made to 500 grams. Every basket is handmade, and every wheel is slightly different. That is the nature of anything genuinely handcrafted.
Taste and texture
When fried, it melts slightly and then toughens up — best served warm straight from the pan. The salt level is intentional: enough to act as an appetizer, enough to extend shelf life, never overwhelming.
This is not Indian paneer. It is softer, moister, and more complex in flavour. Once you have tasted it, you will understand why it is hard to describe and harder to forget.
What makes it different
Aushtogram ponir has been made by hand the same way for generations. The bamboo basket gives each wheel its distinctive ribbed texture and dome shape. No two wheels are identical.
Alongside the traditional craft, modern food safety practices and techniques are applied at every stage — ensuring consistent quality and taste no matter when in the year a batch is made.
Each batch is small. Each wheel is made with care. That is the whole point.
How to eat it
More ways to eat it — including some new discoveries — are shared regularly in The Ponir Journal.
Storage and handling
Refrigerate
Keep refrigerated at all times. Best consumed within a few days of receiving.
Freeze
Can be frozen. Thaw overnight in the refrigerator before eating. Do not thaw at room temperature.
Serve
Serve at room temperature for plain eating. Serve warm when fried. Best enjoyed fresh.
"Every wheel is made by hand. Every batch is a chance to get closer to the original."
Order your ponir →