All Comparisons

Paneer Cheese vs Raclette Cheese

Paneer Cheese

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.

Raclette Cheese

Raclette is a semi-hard cheese made from cow's milk, famous for melting beautifully. It is native to parts of Switzerland and France. The cheese is typically heated, either in front of a fire or by a special machine, then scraped onto diners' plates; it's commonly served with small potatoes, gherkins, pickled onions, and dried meat.

Comparing the Two Cheeses


Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Paneer is not a protected cheese. Raclette Cheese has a .

Milk Type and Treatment

Paneer Cheese is made with cow or buffalo milk that is typically other. Raclette Cheese is made with cow milk that is typically raw.

Composition and Texture

Paneer's texture can be described as "semisoft, crumbly". Raclette Cheese has a moisture content of 36-44%. Raclette's texture can be described as "semisoft, smooth".

Flavor and Aroma

Paneer Cheese has a mild, slightly milky flavor. Paneer's aroma can be described as "very little aroma". Raclette Cheese has a mildly acidic flavor.

Appearance and Aging

Paneer Cheese's appearance is colored white , is available in rectangles, immersed in chilled water and is aged fresh . Raclette Cheese comes in wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds and has an aging period of 3-4 months .

Rind and Rennet Type

Paneer Cheese uses vinegar, lemon juice, yogurt, or buttermilk rennet. Raclette Cheese's rind is described as washed , with animal rennet.

Paneer Cheese Raclette Cheese
Country of Origin Switzerland
Specific Origin Northern India, Pakistan Alpine regions
Certification None
Milk Type Cow's or buffalo's milk Cow's milk
Milk Treatment Boiled Raw
Moisture Content 36-44%
Rind Washed
Texture Semisoft, crumbly Semisoft, smooth
Flavor Mild, slightly milky Mildly acidic
Aroma Very little aroma
Colors White
Forms Rectangles, immersed in chilled water Wheel, 14-15 inches in diameter, approximately 3 inches in height and weighing between 15 to 18 pounds
Age Fresh 3-4 months
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk Animal
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