South Asia (India, Pakistan, Bangladesh) · India
Paneer.
Paneer is a pristine blank canvas of fresh cream and clean milk, with a squeaky, custard-like texture that holds its shape against heat and spice. Its mild tang whispers rather than shouts, letting the subtle sweetness of the curds shine through—think of the delicate flavor of warm milk at the moment it transforms into something solid.
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The story
How it's made.
Why it tastes that way.
Paneer is a non-melting, acid-set fresh cheese central to South Asian vegetarian cooking. Its origins are debated: some scholars trace it to the Vedic period through references to curdled milk products, while others attribute its creation to Persian or Portuguese influence.
The Portuguese method of using acid to coagulate milk was introduced to Bengal in the 17th century, merging with existing dairy traditions. Paneer differs from most cheeses in that it does not use rennet — milk is curdled with lemon juice, citric acid, or vinegar, then pressed into a firm block. Its non-melting property (resulting from the acid-set structure and lack of rennet) makes it ideal for high-heat cooking, absorbing spices and sauces without dissolving.
Production · spec
- Milk
- Mixed · pasteurised
- Family
- Fresh
- Rind
- rindless
Tasting profile
What it tastes like.
Caseo's flavour axes are drawn from each cheese's flavour and aroma profile. This is Paneer's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Serve, cut & store
Out of the fridge,
into its prime.
Guidance for fresh cheeses — general practice, not a per-wheel measurement.
Rest
Take it out about 20–30 min before serving — cold stiffens the fat and locks up the aromas; cool room temperature is when the flavour shows up.
Cut
Slice with a wet knife or simply spoon it — fresh cheeses don't need ceremony.
Store
Fresh and brined cheeses keep best covered in their liquid — and are happiest eaten within days.
Rule of thumb: the softer and riper, the longer it needs. Thick pieces need longer than thin — and don't leave cheese out much past two hours.
Pairings · Caseo curated
What goes with Paneer.
50 pairings across 6 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
Counter listings for Paneer are being verified. Check back soon.
Verified counter listings coming soon. Our team updates listings monthly.
Substitutes
No Paneer at the counter?.
These will play a similar role on the board and in the pan.
Take it with you
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