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Feta Cheese vs Paneer Cheese

Origin and Certification

Feta Cheese originates from Greece, specifically from Throughout Greece. It holds certifications such as PDO (2002). The origin of Paneer Cheese is not specified.

Milk Type and Treatment

Feta Cheese can be made out of milk from sheep's milk, or blend with goat's and is typically pasteurized, sometimes 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

Feta Cheese's composition reveals that the fat content is not specified a moisture content of high. The texture is described as soft, white, aged in brine. Similarly, Paneer Cheese shows that the fat content is not specified . The texture is described as semisoft, crumbly.

Flavor and Aroma

Feta Cheese's flavor profile is characterized by a general flavor of sharp to mild and notes of sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer.. 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

Feta Cheese's appearance can be described by its color, which is white, and it is available in blocks submerged in brine, barrels. This variety is aged 2 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

Feta Cheese's rind is described as none, 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.

Feta Cheese Paneer Cheese
Country of Origin Greece
Specific Origin Throughout Greece Northern India, Pakistan
Certification PDO (2002) None
Milk Type Sheep's Milk, or blend with Goat's Cow's or buffalo's milk
Milk Treatment Pasteurized, sometimes raw Boiled
Moisture Content High
Rind None
Texture Soft, white, aged in brine Semisoft, crumbly
Flavor Sharp to mild Mild, slightly milky
Flavor Notes Sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. Can be tangy or creamy. Flavors of sheep’s milk, grass, and clover. Variety ranges from region to region, and producer to producer. Absorbs flavors of the sauce it is cooked in
Aroma Very little aroma
Colors White White
Forms Blocks submerged in brine, barrels Rectangles, immersed in chilled water
Age 2 months to longer Fresh
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk