{"data":{"slug":"paneer","name":"Paneer","country":"India","milk":"cow","style":"fresh","style_label":"Fresh","strength":1,"strength_label":"Mild","summary":"Acid-set, unaged, rennet-free, and it never melts.","image":"https:\/\/havarti.org\/cheeses\/paneer\/portrait.svg","url":"https:\/\/havarti.org\/cheeses\/paneer","region":"Northern India","aka":null,"texture":"Firm and crumbly, springy when pressed, holding its shape in a pan","rind":"None","age":{"min_months":0,"max_months":0,"label":"days"},"description":"Milk is brought to the boil and split with lemon juice or vinegar rather than rennet, then the curds are drained and pressed. No cultures, no ageing, no animal rennet \u2014 which is why it is a staple in a largely vegetarian cuisine.\n\nBecause it is acid-set rather than rennet-set, the protein structure will not flow when heated. It browns and firms instead, which is what makes saag paneer and paneer tikka possible.","flavour_notes":["fresh milk","a clean lactic tang","almost no salt"],"pairings":["Spinach and cream","Tandoori spice","Peas","Lassi"],"vegetarian":true,"pasteurised":true,"tasting_notes":{"count":0,"average_rating":null},"related":[{"slug":"ricotta","name":"Ricotta","url":"https:\/\/havarti.org\/api\/cheeses\/ricotta"},{"slug":"brunost","name":"Brunost","url":"https:\/\/havarti.org\/api\/cheeses\/brunost"},{"slug":"feta","name":"Feta","url":"https:\/\/havarti.org\/api\/cheeses\/feta"},{"slug":"burrata","name":"Burrata","url":"https:\/\/havarti.org\/api\/cheeses\/burrata"}]}}