Dangke is a traditional cheese originating from Enrekang Regency in South Sulawesi, Indonesia. It is primarily made from buffalo milk, although cow's milk is sometimes used as a substitute. The process of making Dangke involves curdling milk with the sap from the papaya tree, which acts as a coagulant. This method is distinctive and reflects local practices, as papain, an enzyme present in papaya, aids in the separation of curds and whey.

Once the milk is curdled, the curds are drained and then molded into cylindrical or disk-like shapes. These are sold fresh as Dangke. The cheese has a soft texture and a mild taste, which makes it a popular accompaniment to various local dishes. Despite the simplicity of its production process, Dangke’s storage life is relatively short due to its fresh nature.

Traditionally, Dangke is consumed by the Toraja and Bugis people, who incorporate it into daily meals. It is typically eaten with rice and can be seasoned or grilled to enhance its flavor. Dangke’s presence in regional markets underscores its importance in the local diet.

While not as widely known as cheeses from other parts of the world, Dangke holds cultural significance in Enrekang and surrounding areas. Its production and consumption reflect the agricultural practices and dietary preferences of the region. Due to its uniqueness and cultural value, local governments and communities have taken initiatives to promote Dangke, aiming to preserve its traditional methods and boost local economies through tourism and broader market reach.