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Paneer Cheese vs Parmigiano Reggiano Cheese

Origin and Certification

The origin of Paneer Cheese is not specified. Parmigiano Reggiano Cheese comes from Italy, specifically from Emilia-Romagna region. It is certified with designations including PDO (1996).

Milk Type and Treatment

Paneer Cheese can be made out of milk from cow's or buffalo's milk and is typically boiled during processing. Similarly, Parmigiano Reggiano Cheese uses milk that is cow's milk and is typically raw during processing.

Composition and Texture

Paneer Cheese's composition reveals that the fat content is not specified . The texture is described as semisoft, crumbly. Similarly, Parmigiano Reggiano Cheese shows that it has a fat content of minimum 32% . The texture is described as grainy, flaky.

Flavor and Aroma

Paneer Cheese's flavor profile is characterized by a general flavor of mild, slightly milky and notes of absorbs flavors of the sauce it is cooked in. It has an aroma of very little aroma. Similarly, Parmigiano Reggiano Cheese is described by a general flavor of umami and notes of lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Its aroma is described as mild, milky.

Appearance and Aging

Paneer Cheese's appearance can be described by its color, which is white, and it is available in rectangles, immersed in chilled water. This variety is aged fresh. Similarly, Parmigiano Reggiano Cheese features a color that is straw or light straw, comes in cylindrical, slightly convex sides, and has an aging period of 12 to 36 months.

Rind and Rennet Type

Paneer Cheese's rind is not specified, and it uses vinegar, lemon juice, yogurt, or buttermilk rennet. Similarly, the rind of Parmigiano Reggiano Cheese is hard, with rennet type calf rennet.

Paneer Cheese Parmigiano Reggiano Cheese
Country of Origin Italy
Specific Origin Northern India, Pakistan Emilia-Romagna region
Certification None PDO (1996)
Milk Type Cow's or buffalo's milk Cow's milk
Milk Treatment Boiled Raw
Fat Content Minimum 32%
Rind Hard
Texture Semisoft, crumbly Grainy, flaky
Flavor Mild, slightly milky Umami
Flavor Notes Absorbs flavors of the sauce it is cooked in Lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty
Aroma Very little aroma Mild, Milky
Colors White Straw or light straw
Forms Rectangles, immersed in chilled water Cylindrical, slightly convex sides
Age Fresh 12 to 36 months
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk Calf rennet