All Comparisons

Cheddar Cheese vs Paneer Cheese

Cheddar Cheese

Cheddar, perhaps the most famous cheese from England, originated in the village of Cheddar in Somerset. It ranges from mild to extra sharp, with aging times that can extend several years. Cheddar has a firm texture and a deep, nutty flavor that becomes increasingly complex as it matures.

Paneer Cheese

Paneer is a fresh, unaged cheese common in Indian and Pakistani cuisine. Made from cow or buffalo milk, it has a mild flavor and a dense, crumbly texture that holds its shape when cooked. Paneer doesn't melt, making it ideal for dishes like saag paneer, paneer tikka, and various curries where it absorbs flavors beautifully.

Comparing the Two Cheeses

Milk Type and Treatment

Cheddar Cheese is made with cow, goat, sheep, or buffalo milk that is typically raw, pasteurized, or thermized. Paneer Cheese is made with cow or buffalo milk that is typically other.

Composition and Texture

Cheddar Cheese has a fat content of at least 50% fat in dry matter and a moisture content of up to 39%. Cheddar's texture can be described as "varies (rubbery to friable and crystalline)". Paneer's texture can be described as "semisoft, crumbly".

Flavor and Aroma

Cheddar Cheese has a mild to sharp, buttery to brothy and savory flavor. Cheddar's aroma can be described as "varies". Paneer Cheese has a mild, slightly milky flavor. Paneer's aroma can be described as "very little aroma".

Appearance and Aging

Cheddar Cheese's appearance is colored natural or dyed orange , is available in tiny truckles to 650-pound blocks and is aged a few months to several years . Paneer Cheese has a color of 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) . Paneer Cheese uses vinegar, lemon juice, yogurt, or buttermilk rennet.

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
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
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