Health Desk ( Information desk )
Food Product
Cheese and paneer are both dairy products made from milk, but they differ greatly in preparation, texture, and flavor.
Cheese is usually made using rennet and sometimes bacterial cultures, then aged for varying periods to develop its taste and texture. This aging process can give cheese a mild, tangy, sharp, or even strong flavor, and most cheeses melt when heated, making them ideal for pizzas, pastas, and baked dishes.
Paneer, on the other hand, is made by adding an acidic agent like lemon juice or vinegar to hot milk, causing it to curdle instantly. It is eaten fresh, has a soft yet firm texture, and does not melt when cooked.
In terms of culinary use, cheese is more common in Western cuisine, where its melting quality is valued for creamy and stretchy textures.
Paneer is a staple in Indian cooking, where it absorbs the spices and flavors of the curry or dish it is added to.
Cheese often contains salt as part of its production, and many types have a higher fat content, especially hard cheeses.
Paneer is usually unsalted, can be made from low-fat milk, and is rich in protein, making it a healthy choice for vegetarians. While both are nutritious in moderation, paneer offers a fresher, lighter taste, whereas cheese provides a wide variety of stronger, aged flavors.