Fresh
Cow’s milk
Paneer
Acid-set, unaged, rennet-free, and it never melts.
Drawn by the app from this cheese’s own record — paste, rind and texture come from the data, not a stock library.
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 — which is why it is a staple in a largely vegetarian cuisine.
Because 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.
Tastes of
fresh milk
a clean lactic tang
almost no salt
Put it next to
Spinach and cream
Tandoori spice
Peas
Lassi
Tasting notes
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