Paneer Cheese vs Reblochon Cheese

Paneer Cheese is a semisoft, crumbly cow or buffalo-milk cheese from Bangladesh and India, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Paneer Cheese?

Paneer is a fresh, non-aged cheese from South Asia, made by curdling cow or buffalo milk with acid instead of rennet. It does not melt, so it holds its shape in curries, fritters and skewered dishes like paneer tikka.

What Is Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

What's the Difference Between Paneer Cheese and Reblochon Cheese?

• Origin: Paneer Cheese (Bangladesh and India), Reblochon Cheese (France)
• Milk type: Paneer Cheese (cow's or water buffalo's milk), Reblochon Cheese (Raw whole cow’s milk)
• Milk treatment: Paneer Cheese (pasteurized), Reblochon Cheese (Raw)
• Texture: Paneer Cheese (Semisoft, crumbly), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Paneer Cheese (rindless), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Paneer Cheese (Fresh), Reblochon Cheese (3 to 4 months)
• Taste: Paneer Cheese (Mild, slightly milky), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Paneer Cheese Taste Like Reblochon Cheese?

Paneer Cheese reads as mild, slightly milky, while Reblochon Cheese brings creamy, nutty character. More specifically, Paneer Cheese shows absorbs flavors of the sauce it is cooked in, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Paneer Cheese at fresh develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Paneer Cheese for Reblochon Cheese?

Paneer Cheese can stand in for Reblochon Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semisoft, crumbly bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Paneer Cheese reads as mild, slightly milky while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Paneer Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft, crumbly cheese, go with Paneer Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Paneer Cheese suits recipes that want mild, slightly milky notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Paneer Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Paneer Cheese originates in Bangladesh and India, while Reblochon Cheese comes from France. Paneer Cheese is made from cow or buffalo milk; Reblochon Cheese uses cow. Aging also differs: Paneer Cheese is typically aged fresh, Reblochon Cheese 3 to 4 months.

Is Paneer Cheese similar to Reblochon Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Paneer Cheese for Reblochon Cheese?

You can, but expect a shift in richness and milk character.

Does Paneer Cheese taste like Reblochon Cheese?

Paneer Cheese reads as mild, slightly milky, while Reblochon Cheese is creamy, nutty.

What is Paneer Cheese made of?

Paneer Cheese is made from cow or buffalo milk (pasteurized), using vinegar, lemon juice, yogurt, or buttermilk rennet. It's typically aged fresh. It originates in Bangladesh and India.

What is Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Paneer Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Paneer Cheese is semisoft, crumbly, while Reblochon Cheese is ivory-colored, creamy and supple.