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Paneer Cheese vs Ricotta Cheese

Origin and Certification

The origin of Paneer Cheese is not specified. Ricotta Cheese comes from Italy. 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, Ricotta Cheese uses milk that is cow's, sheep's, buffalo's and is typically whey 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, Ricotta Cheese shows that it has a fat content of varies and a moisture content of high. The texture is described as soft, moist.

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, Ricotta Cheese is described by a general flavor of sweet, slightly creamy and notes of depending on milk source. Its aroma is described as mild.

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, Ricotta Cheese features a color that is white, comes in grainy soft mass, and has an aging period of fresh.

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 Ricotta Cheese is none, with rennet type animal or microbial.

Paneer Cheese Ricotta Cheese
Country of Origin Italy
Specific Origin Northern India, Pakistan
Milk Type Cow's or buffalo's milk Cow's, Sheep's, Buffalo's
Milk Treatment Boiled Whey
Fat Content Varies
Moisture Content High
Rind None
Texture Semisoft, crumbly Soft, moist
Flavor Mild, slightly milky Sweet, slightly creamy
Flavor Notes Absorbs flavors of the sauce it is cooked in Depending on milk source
Aroma Very little aroma Mild
Colors White White
Forms Rectangles, immersed in chilled water Grainy soft mass
Age Fresh Fresh
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk Animal or Microbial