Dangke is a type of cheese produced in Enrekang, South Sulawesi, Indonesia, especially in Enrekang, Baraka, Anggeraja, and Alla districts.

Dangke is processed by boiling fresh cattle or buffalo milk with sliced papaya leaves, stems, or unripe papaya fruits.

Dangke is typically soaked in a brine solution overnight before being wrapped with banana leaves for masking the bitter taste caused by the addition of papaya leaves.

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