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Paneer Cheese vs Red Leicester Cheese

Origin and Certification

The origin of Paneer Cheese is not specified. Red Leicester Cheese comes from United Kingdom, specifically from Leicestershire. It does not have protected designation status.

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, Red Leicester Cheese uses milk that is cow's milk and is typically unpasteurized (sparkenhoe farm), pasteurized (others) 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, Red Leicester Cheese shows that it has a fat content of high and a moisture content of medium. The texture is described as hard, similar to cheddar but more moist, crumbly.

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, Red Leicester Cheese is described by a general flavor of annatto for distinctive red color and notes of mild. Its aroma is described as reddish-orange.

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, Red Leicester Cheese features a color that is traditional cylindrical, industrial block, comes in 6 months (traditional), varies for industrial, and has an aging period of animal.

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 Red Leicester Cheese is clothbound (sparkenhoe farm), plastic (industrial), with rennet type no.

Paneer Cheese Red Leicester Cheese
Country of Origin United Kingdom
Specific Origin Northern India, Pakistan Leicestershire
Milk Type Cow's or buffalo's milk Cow's milk
Milk Treatment Boiled Unpasteurized (Sparkenhoe Farm), Pasteurized (others)
Fat Content High
Moisture Content Medium
Rind Clothbound (Sparkenhoe Farm), Plastic (industrial)
Texture Semisoft, crumbly Hard, similar to Cheddar but more moist, crumbly
Flavor Mild, slightly milky Annatto for distinctive red color
Flavor Notes Absorbs flavors of the sauce it is cooked in Mild
Aroma Very little aroma Reddish-orange
Colors White Traditional cylindrical, industrial block
Forms Rectangles, immersed in chilled water 6 months (traditional), varies for industrial
Age Fresh Animal
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk No