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Monterey Jack Cheese vs Paneer Cheese

Origin and Certification

Monterey Jack Cheese originates from United States, specifically from Monterey County, California. It is not classified as a protected cheese. The origin of Paneer Cheese is not specified.

Milk Type and Treatment

Monterey Jack Cheese can be made out of milk from pasteurized 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

Monterey Jack Cheese's composition reveals that it has a fat content of not less than 50% on a dry basis and a moisture content of not more than 44%. The texture is described as mild to firm. Similarly, Paneer Cheese shows that the fat content is not specified . The texture is described as semisoft, crumbly.

Flavor and Aroma

Monterey Jack Cheese's flavor profile is characterized by a general flavor of mild to full-flavored and notes of a cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses.. 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

Monterey Jack Cheese's appearance can be described by its color, which is cream to golden, and it is available in various shapes and sizes. This variety is aged six weeks to ten months. 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

Monterey Jack Cheese's rind is not specified, and it uses animal rennet. Similarly, the rind of Paneer Cheese is not specified, with rennet type vinegar, lemon juice, yogurt, or buttermilk.

Monterey Jack Cheese Paneer Cheese
Country of Origin United States
Specific Origin Monterey County, California Northern India, Pakistan
Milk Type Pasteurized cow's milk Cow's or buffalo's milk
Milk Treatment Pasteurized Boiled
Fat Content Not less than 50% on a dry basis
Moisture Content Not more than 44%
Texture Mild to firm Semisoft, crumbly
Flavor Mild to full-flavored Mild, slightly milky
Flavor Notes A cheese with a cream-colored paste that becomes more golden with age, known for its mild to full flavor and adaptability in culinary uses. Absorbs flavors of the sauce it is cooked in
Aroma Very little aroma
Colors Cream to golden White
Forms Rectangles, immersed in chilled water
Age Six weeks to ten months Fresh
Rennet Type Animal Vinegar, lemon juice, yogurt, or buttermilk