Paneer

Paneer: The anything-goes cheese

Paneer cheese is the superstar of Indian cuisine. Soft, mild, and versatile, it’s the perfect blank canvas for absorbing all sorts of delicious spices, rich sauces, and fragrant herbs. Unlike most cheeses, paneer doesn’t melt, so it’s an ideal substitute for meat in curries, kebabs, and salads. Whether grilled, fried, or simmered in a flavorful sauce, paneer elevates any meal from ordinary to extraordinary.

Wisconsin: Paneer’s home away from home

For over 180 years, Wisconsin cheesemakers have been perfecting and experimenting with traditional recipes for cheese from all over the world. This spirit of innovation led the cheesemakers at the Specialty Cheese Company in Reeseville, Wisconsin to try their hand at making a number of Hispanic, Middle Eastern, and other cheeses – including paneer. Their efforts certainly paid off: in 2018, Specialty Cheese Company won the best-in-class award for paneer at the World Championship Cheese Contest.

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All about paneer

Paneer is a fresh, white cheese with a mild and slightly milky flavor. It has a soft but firm texture that holds up well when heated, making it an ideal ingredient for frying, grilling, or preparing as a baked cheese. While it doesn’t have the robust flavor of aged cheeses, it easily soaks up whatever spices and sauces it’s paired with. Its crumbly-yet-firm consistency makes it unique – it can be cubed or sliced without falling apart.

The origins of paneer

Paneer has its roots in South Asia, where it has been a staple in Indian and Pakistani cuisine for centuries. Its exact origins are debated, but many believe paneer was introduced to India by Persian and Afghan rulers. Today, paneer is synonymous with Indian vegetarian cuisine and is one of the most popular cheeses in the region.

How it’s made

Paneer is surprisingly simple to make. It's a fresh cheese traditionally created by curdling heated milk with an acid such as lemon juice or vinegar. (Since it does not use calf rennet, this cheese can be enjoyed by strict vegetarians.) Once the curds form, they’re strained through a cloth to remove excess whey and then pressed to give the cheese its firm texture. The result is a fresh, mild cheese that can be used immediately. Unlike many other cheeses, paneer doesn’t require aging or curing, making it easy to produce in a short time.

Fun facts

One of the cool things about paneer is that it’s a fantastic source of protein, especially for vegetarians. It's also rich in calcium and has a lower fat content compared to many other cheeses. The lack of melting makes it a top choice for grilling and frying – it retains its shape and texture even when cooked at high temperatures.

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How to enjoy paneer

Cooking with paneer cheese

Paneer is a staple in many Indian dishes, such as saag paneer, where the cheese is simmered in a creamy spinach sauce with spices. Paneer tikka features cubes of cheese marinated in spices and yogurt, then grilled to perfection. In paneer butter masala, the cheese is simmered in a rich, creamy tomato sauce that’s perfect with naan or rice. You can also add paneer to a stir-fry for a protein-packed vegetarian dish.

Paneer can be a versatile ingredient in a variety of non-Indian recipes. Its mild flavor and firm texture make it a great substitute for other cheeses or proteins in different dishes.

Stir-fry: Sauté paneer cubes with soy sauce, garlic, ginger, and vegetables like bell peppers, broccoli, and snap peas for a hearty, protein-packed meal.
Caprese salad: Arrange slices of the cheese with fresh tomatoes, basil, and a drizzle of olive oil and balsamic glaze for a fresh twist on this Italian classic.
Tacos: Toss grilled or sautéed paneer in taco seasoning and fill soft tortillas with it. Add toppings like avocado, salsa, and shredded lettuce for a delicious Mexican-inspired meal.
Lasagna: Mix crumbled paneer with spinach and layer it between sheets of pasta and marinara sauce for a comforting, cheesy dish with a twist.
Mediterranean bowls: Add paneer to a Mediterranean grain bowl instead of feta. Pair with quinoa or couscous, fresh vegetables like cucumbers and cherry tomatoes, olives, hummus, and a drizzle of tahini for a satisfying and healthy meal.
BBQ skewers: Paneer’s firm texture makes it ideal for grilling. Marinate cubes of paneer in a BBQ sauce and thread onto skewers with veggies like peppers and onions.
Grilled cheese sandwich: Paneer’s non-melting quality works well in a grilled cheese sandwich. Sauté paneer with herbs or garlic, and then layer it in between slices of bread with a melty cheese like cheddar or mozzarella for added texture and flavor.
Stuffed peppers: Use paneer as the main filling in stuffed bell peppers. Mix crumbled paneer with cooked rice or quinoa, tomatoes, and spices, and bake until the peppers are tender. Top with a little cheese and serve hot.

Drinking partners for paneer

Paneer, with its mild flavor, pairs beautifully with beverages that complement its richness and the spices it’s often cooked with.

Wine: A crisp white wine like sauvignon blanc or pinot grigio can cut through the richness of dishes like paneer butter masala, while a lightly oaked chardonnay can complement the creaminess of dishes like saag paneer.
Beer: A light, refreshing lager or pilsner pairs well with spicy paneer dishes, while a wheat beer can complement milder recipes.
Spirits: For something different, try pairing paneer dishes with a gin cocktail – its herbal notes can balance the flavors of Indian spices.

FAQs

Is paneer the same as cottage cheese?

Not quite. While they’re both fresh cheeses, paneer is firmer and doesn’t crumble as easily as cottage cheese. Paneer is also pressed to remove more whey, giving it a more solid texture.

What’s the difference between paneer and halloumi?

Paneer is a fresh, unsalted cheese from India, made with acid-set curds. Halloumi, from Cyprus, is a brined, semi-hard cheese made with a mix of goat, sheep, and sometimes cow's milk. Paneer is mild and doesn’t melt when heated. Halloumi also has a texture that holds up well to grilling, but unlike paneer, it has a salty flavor due to its brining process.

Can I eat paneer raw?

Yes, paneer can be eaten raw, though it’s often cooked to enhance its flavor and texture. Raw paneer can be added to salads or eaten as a snack.

How do you cut paneer?

First, make sure it’s firm and chilled, as this makes slicing easier. Use a sharp knife or cheese wire slicer to cut it into cubes, slices, or strips, depending on your recipe. For clean cuts, slice straight down to your cheese cutting board without sawing. If the paneer sticks to the knife, dipping the knife in hot water can help make smoother cuts. You can also shred a cold block of paneer using a cheese grater.

How long does paneer last?

Fresh paneer can last about a week in the fridge. Be sure to keep it in an airtight container or submerged in water to keep it from drying out.

Is paneer healthy?

Yes! Paneer is a great source of protein, especially for vegetarians. It’s also rich in calcium, though you should enjoy it in moderation due to its fat content.

Can I make paneer at home?

Absolutely! Paneer is one of the easiest cheeses to make at home, requiring just milk, an acid like lemon juice, and a little bit of time.

Why doesn’t paneer melt?

Paneer cheese doesn’t melt because it is an acid-set cheese, meaning it is made by curdling milk with an acid like lemon juice or vinegar, rather than rennet or bacteria. This process results in a unique protein structure that is more stable and resistant to heat. As a result, when the cheese is exposed to high temperatures, it holds its shape instead of breaking down like other cheeses that melt. This property makes paneer perfect for frying, grilling, or simmering in sauces, as it remains firm and doesn’t turn gooey or stretchy like mozzarella or cheddar.

What is fresh cheese?

Fresh cheese is soft, moist, and unripened, meant to be eaten soon after it's made, with a mild flavor and high moisture content. In contrast, a hard cheese is aged for an extended period, resulting in a firm, dense texture and a more intense, complex flavor (such as parmesan, cheddar, or iberico cheese). Hard cheeses typically have lower moisture and are more crumbly or dense compared to the soft, spreadable consistency of fresh cheeses.

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