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Emmental Cheese vs Paneer Cheese

Origin and Certification

Emmental Cheese originates from Switzerland, specifically from Emmental, Canton of Bern. It holds certifications such as PDO (2004). The origin of Paneer Cheese is not specified.

Milk Type and Treatment

Emmental Cheese can be made out of milk from raw cow's milk and is typically raw during processing. Similarly, Paneer Cheese uses milk that is cow's or buffalo's milk and is typically boiled during processing.

Composition and Texture

Emmental Cheese's composition reveals that it has a fat content of minimum of 45% (dry matter) . The texture is described as hard or medium-hard. Similarly, Paneer Cheese shows that the fat content is not specified . The texture is described as semisoft, crumbly.

Flavor and Aroma

Emmental Cheese's flavor profile is characterized by a general flavor of nutty, sweet and notes of characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged. 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

Emmental Cheese's appearance can be described by its color, which is yellow, and it is available in round loaves. This variety is aged 4 months to over 1 year. 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

Information on the rind and rennet type of Emmental Cheese is not provided. Similarly, the rind of Paneer Cheese is not specified, with rennet type vinegar, lemon juice, yogurt, or buttermilk.

Emmental Cheese Paneer Cheese
Country of Origin Switzerland
Specific Origin Emmental, Canton of Bern Northern India, Pakistan
Certification PDO (2004) None
Milk Type Raw Cow's Milk Cow's or buffalo's milk
Milk Treatment Raw Boiled
Fat Content Minimum of 45% (dry matter)
Texture Hard or medium-hard Semisoft, crumbly
Flavor Nutty, sweet Mild, slightly milky
Flavor Notes Characterized by its holes ("eyes"), sweet and slightly rubbery, crystalline when aged Absorbs flavors of the sauce it is cooked in
Aroma Very little aroma
Colors Yellow White
Forms Round loaves Rectangles, immersed in chilled water
Age 4 months to over 1 year Fresh
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk