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Gouda Cheese vs Paneer Cheese

Origin and Certification

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

Milk Type and Treatment

Gouda Cheese can be made out of milk from cow’s milk and is typically 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

Gouda Cheese's composition reveals that the fat content is not specified a moisture content of reduced by scalding. The texture is described as varies. Similarly, Paneer Cheese shows that the fat content is not specified . The texture is described as semisoft, crumbly.

Flavor and Aroma

Gouda Cheese's flavor profile is characterized by a general flavor of sweet to nutty and notes of young: mellow, fruity, sweet. aged: nutty, herbaceous, notes of chocolate, brazil nut, butterscotch.. 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

Gouda Cheese's appearance can be described by its color, which is yellow, and it is available in large wheels. This variety is aged varies. 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

Gouda Cheese's rind is described as durable, 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.

Gouda Cheese Paneer Cheese
Country of Origin Netherlands
Specific Origin Southern Holland Northern India, Pakistan
Milk Type Cow’s milk Cow's or buffalo's milk
Milk Treatment Pasteurized Boiled
Moisture Content Reduced by scalding
Rind Durable
Texture Varies Semisoft, crumbly
Flavor Sweet to nutty Mild, slightly milky
Flavor Notes Young: mellow, fruity, sweet. Aged: nutty, herbaceous, notes of chocolate, Brazil nut, butterscotch. Absorbs flavors of the sauce it is cooked in
Aroma Very little aroma
Colors Yellow White
Forms Large wheels Rectangles, immersed in chilled water
Age Varies Fresh
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk