Log In
Explore
Cheeses
Cheesemakers
Types
Pairings
Cheese Map
Free Tools
Halloumi Cheese vs Paneer Cheese
Halloumi Cheese
Paneer Cheese
In this article, we'll explore the answers to the most common questions about Halloumi Cheese and Paneer Cheese, including:
- "What is the difference between Halloumi Cheese and Paneer Cheese?"
- "Is Halloumi Cheese and Paneer Cheese the same?"
- "How does Halloumi Cheese compare to Paneer Cheese cheese?"
- "How does the taste of Halloumi Cheese compare to Paneer Cheese?"
- "Is Halloumi Cheese or Paneer Cheese better?"
Halloumi Cheese Overview
Halloumi is a semi-hard, unripened brined cheese from Cyprus, made from a mixture of goat’s and sheep’s milk, and sometimes also cow’s milk. Renowned for its high melting point, Halloumi can be grilled or fried to a crispy exterior with a soft, chewy interior. It has a salty flavor and is often enjoyed with a squeeze of lemon.
Paneer Cheese Overview
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
Country of Origin
Halloumi Cheese comes from Cyprus. Paneer Cheese originated from Bangladesh and India.
Certification
Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Halloumi Cheese has a PDO (2014). Paneer is not a protected cheese.
Milk Type and Treatment
Halloumi Cheese is made with cow, goat, and sheep milk. Paneer Cheese is made with cow or buffalo milk that is typically pasteurized.
Composition and Texture
Halloumi's texture can be described as "semihard". Paneer's texture can be described as "semisoft, crumbly".
Taste and Aroma
Halloumi Cheese has a mild, salty taste. Halloumi's aroma can be described as "strong". Paneer Cheese has a mild, slightly milky taste. Paneer's aroma can be described as "very little aroma".
Appearance and Aging
Halloumi Cheese's appearance is colored white to light yellow and is aged 40 days . 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
Halloumi Cheese's rind is described as no rind and uses animal rennet. Paneer Cheese's rind is described as rindless , with vinegar, lemon juice, yogurt, or buttermilk rennet.
Ranking
Halloumi is ranked #108 out of 996 types based on community views. Paneer is ranked #213 out of 996 types based on community views.
Side-by-Side Comparison Table
| Halloumi Cheese | Paneer Cheese | |
|---|---|---|
| Country of Origin | Cyprus | Bangladesh And India |
| Specific Origin | Cyprus | Northern India, Pakistan |
| Certification | PDO (2014) | Not Specified |
| Milk Type | Cow's, goat's and sheep's milk | Cow's or water buffalo's milk |
| Milk Treatment | Not Specified | Pasteurized |
| Rind | No rind | Rindless |
| Texture | Semihard | Semisoft, crumbly |
| Taste | Mild, salty | Mild, slightly milky |
| Aroma | Strong | Very little aroma |
| Colors | White to light yellow | White |
| Forms | Not Specified | Rectangles, immersed in chilled water |
| Age | 40 days | Fresh |
| Rennet Type | Animal | Vinegar, lemon juice, yogurt, or buttermilk |
Which One Should You Choose?
If you prefer a semihard cheese, go for Halloumi. But if you enjoy a semisoft, crumbly consistency, Paneer might be the better pick. Halloumi has a mild, salty taste, making it great for various dishes. Meanwhile, Paneer offers a mild, slightly milky profile, ideal for different meals.
