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Edam Cheese vs Paneer Cheese

Origin and Certification

Edam Cheese originates from Netherlands, specifically from North of Holland. It is not classified as a protected cheese. The origin of Paneer Cheese is not specified.

Milk Type and Treatment

Edam Cheese can be made out of milk from cow's milk and is typically mostly 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

Edam Cheese's composition reveals that the fat content is not specified . The texture is described as rubber-textured to crystalline. Similarly, Paneer Cheese shows that the fat content is not specified . The texture is described as semisoft, crumbly.

Flavor and Aroma

Edam Cheese's flavor profile is characterized by a general flavor of sweet, milky, nutty, buttery and notes of sweet milky-ness, light brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities. The aroma is not specified.. 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

Edam Cheese's appearance can be described by its color, which is red, and it is available in round. This variety is aged 3 months to longer. 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

Edam Cheese's rind is described as smooth, waxed, 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.

Edam Cheese Paneer Cheese
Country of Origin Netherlands
Specific Origin North of Holland Northern India, Pakistan
Milk Type Cow's Milk Cow's or buffalo's milk
Milk Treatment Mostly pasteurized Boiled
Rind Smooth, waxed
Texture Rubber-textured to crystalline Semisoft, crumbly
Flavor Sweet, milky, nutty, buttery Mild, slightly milky
Flavor Notes Sweet milky-ness, light Brazil nut and almond tones, gentle buttery-ness, aged variants show caramel and roasted nut qualities Absorbs flavors of the sauce it is cooked in
Aroma Very little aroma
Colors Red White
Forms Round Rectangles, immersed in chilled water
Age 3 months to longer Fresh
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk