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Mozzarella Cheese vs Paneer Cheese

Origin and Certification

Mozzarella Cheese originates from Italy. It is not classified as a protected cheese. The origin of Paneer Cheese is not specified.

Milk Type and Treatment

Mozzarella Cheese can be made out of milk from cow's 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

Mozzarella Cheese's composition reveals that it has a fat content of varies and a moisture content of high. The texture is described as soft, creamy. Similarly, Paneer Cheese shows that the fat content is not specified . The texture is described as semisoft, crumbly.

Flavor and Aroma

Mozzarella Cheese's flavor profile is characterized by a general flavor of mild, milky and notes of made globally; often used in pizza and italian dishes; cow's milk versions are most common.. It has an aroma of mild. 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

Mozzarella Cheese's appearance can be described by its color, which is white, and it is available in balls, blocks, shredded. This variety is aged eaten fresh. 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

Mozzarella Cheese's rind is described as none, and it uses calf's or microbial rennet rennet. Similarly, the rind of Paneer Cheese is not specified, with rennet type vinegar, lemon juice, yogurt, or buttermilk.

Mozzarella Cheese Paneer Cheese
Country of Origin Italy
Specific Origin Northern India, Pakistan
Milk Type Cow's Cow's or buffalo's milk
Milk Treatment Pasteurized Boiled
Fat Content Varies
Moisture Content High
Rind None
Texture Soft, creamy Semisoft, crumbly
Flavor Mild, milky Mild, slightly milky
Flavor Notes Made globally; Often used in pizza and Italian dishes; Cow's milk versions are most common. Absorbs flavors of the sauce it is cooked in
Aroma Mild Very little aroma
Colors White White
Forms Balls, blocks, shredded Rectangles, immersed in chilled water
Age Eaten fresh Fresh
Rennet Type Calf's or microbial rennet Vinegar, lemon juice, yogurt, or buttermilk