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Cheddar Cheese vs Paneer Cheese

Origin and Certification

Cheddar Cheese originates from United Kingdom, specifically from Southwest (Somerset, Gloucester). It is not classified as a protected cheese. The origin of Paneer Cheese is not specified.

Milk Type and Treatment

Cheddar Cheese can be made out of milk from cow's, sometimes goat's, sheep's, or buffalo's and is typically raw, thermized, pasteurized during processing. Similarly, Paneer Cheese uses milk that is cow's or buffalo's milk and is typically boiled during processing.

Composition and Texture

Cheddar Cheese's composition reveals that it has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. The texture is described as varies (rubbery to friable and crystalline). Similarly, Paneer Cheese shows that the fat content is not specified . The texture is described as semisoft, crumbly.

Flavor and Aroma

Cheddar Cheese's flavor profile is characterized by a general flavor of mild to sharp, buttery to brothy and savory and notes of from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. It has an aroma of varies. Similarly, Paneer Cheese is described by a general flavor of mild, slightly milky and notes of absorbs flavors of the sauce it is cooked in. Its aroma is described as very little aroma.

Appearance and Aging

Cheddar Cheese's appearance can be described by its color, which is natural or dyed orange, and it is available in tiny truckles to 650-pound blocks. This variety is aged a few months to several years. Similarly, Paneer Cheese features a color that is white, comes in rectangles, immersed in chilled water, and has an aging period of fresh.

Rind and Rennet Type

Cheddar Cheese's rind is described as varies (natural, cloth, wax, plastic), and it uses an unspecified type rennet. Similarly, the rind of Paneer Cheese is not specified, with rennet type vinegar, lemon juice, yogurt, or buttermilk.

Cheddar Cheese Paneer Cheese
Country of Origin United Kingdom
Specific Origin Southwest (Somerset, Gloucester) Northern India, Pakistan
Milk Type Cow's, sometimes goat's, sheep's, or buffalo's Cow's or buffalo's milk
Milk Treatment Raw, Thermized, Pasteurized Boiled
Fat Content At least 50% fat in dry matter
Moisture Content Up to 39%
Rind Varies (natural, cloth, wax, plastic)
Texture Varies (rubbery to friable and crystalline) Semisoft, crumbly
Flavor Mild to sharp, buttery to brothy and savory Mild, slightly milky
Flavor Notes From mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer Absorbs flavors of the sauce it is cooked in
Aroma Varies Very little aroma
Colors Natural or dyed orange White
Forms Tiny truckles to 650-pound blocks Rectangles, immersed in chilled water
Age A few months to several years Fresh
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk