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Paneer Cheese vs Roquefort Cheese
Paneer Cheese
Roquefort Cheese
In this article, we’ll explore the answers to the most common questions about Paneer Cheese and Roquefort Cheese, including:
- "What is the difference between Paneer Cheese and Roquefort Cheese?"
- "Is Paneer Cheese and Roquefort Cheese the same?"
- "How does Paneer Cheese compare to Roquefort Cheese cheese?"
- "How does the taste of Paneer Cheese compare to Roquefort Cheese?"
- "Is Paneer Cheese or Roquefort Cheese better?"
Paneer Cheese Overview
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.
Roquefort Cheese Overview
Roquefort is a famous blue cheese from the south of France, made from sheep's milk. It is known for its strong, tangy flavor and moist, crumbly texture. The cheese is ripened in the natural Combalou caves of Roquefort-sur-Soulzon, where it develops its characteristic blue veins from the mold Penicillium roqueforti.
Comparing the Two Cheeses
Ranking
Paneer is ranked #213 out of 866 types based on community views.
Roquefort is ranked #19 out of 866 types based on community views.
Country of Origin
Paneer Cheese comes from Bangladesh and India. Roquefort Cheese originated from France.
Certification
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. Roquefort Cheese has a PDO (1996), AOC (1925).
Milk Type and Treatment
Paneer Cheese is made with cow or buffalo milk that is typically pasteurized. Roquefort Cheese is made with sheep milk that is typically unpasteurized.
Composition and Texture
Paneer's texture can be described as "semisoft, crumbly". Roquefort's texture can be described as "moist, very creamy".
Flavor and Aroma
Paneer Cheese has a mild, slightly milky flavor. Paneer's aroma can be described as "very little aroma". Roquefort Cheese has a mild to strong flavor. Roquefort's aroma can be described as "sweet".
Appearance and Aging
Paneer Cheese's appearance is colored white , is available in rectangles, immersed in chilled water and is aged fresh . Roquefort Cheese has a color of blue-veined , comes in wheels, wrapped in impermeable foil and has an aging period of minimum of 90 days, average of 5 months .
Rind and Rennet Type
Paneer Cheese's rind is described as rindless and uses vinegar, lemon juice, yogurt, or buttermilk rennet. Roquefort Cheese uses animal rennet.
Side-by-Side Comparison Table
| Paneer Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | Bangladesh And India | France |
| Specific Origin | Northern India, Pakistan | Roquefort-Sur-Soulzon, South Of France |
| Certification | None | PDO (1996), AOC (1925) |
| Milk Type | Cow's or water buffalo's milk | Sheep's milk |
| Milk Treatment | Pasteurized | Unpasteurized |
| Rind | Rindless | None |
| Texture | Semisoft, crumbly | Moist, very creamy |
| Flavor | Mild, slightly milky | Mild to strong |
| Aroma | Very little aroma | Sweet |
| Colors | White | Blue-veined |
| Forms | Rectangles, immersed in chilled water | Wheels, wrapped in impermeable foil |
| Age | Fresh | Minimum of 90 days, average of 5 months |
| Rennet Type | Vinegar, lemon juice, yogurt, or buttermilk | Animal |
Which One Should You Choose?
If you prefer a semisoft, crumbly cheese, go for Paneer. But if you enjoy a moist, very creamy consistency, Roquefort might be the better pick. Paneer has a mild, slightly milky flavor, making it great for various dishes. Meanwhile, Roquefort offers a mild to strong profile, ideal for different meals.
