Go Back

Paneer Cheese vs Roquefort Cheese

Origin and Certification

The origin of Paneer Cheese is not specified. Roquefort Cheese comes from France, specifically from Roquefort-sur-Soulzon, south of France. It is certified with designations including PDO (1996), AOC (1925).

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, Roquefort Cheese uses milk that is sheep’s milk and is typically raw 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, Roquefort Cheese shows that the fat content is not specified . The texture is described as moist, very creamy.

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, Roquefort Cheese is described by a general flavor of mild to strong and notes of buttercream smooth to salty and sharp. The aroma is not specified..

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, Roquefort Cheese features a color that is 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 not specified, and it uses vinegar, lemon juice, yogurt, or buttermilk rennet. Similarly, the rind of Roquefort Cheese is not specified, with rennet type animal.

Paneer Cheese Roquefort Cheese
Country of Origin France
Specific Origin Northern India, Pakistan Roquefort-sur-Soulzon, south of France
Certification None PDO (1996), AOC (1925)
Milk Type Cow's or buffalo's milk Sheep’s milk
Milk Treatment Boiled Raw
Texture Semisoft, crumbly Moist, very creamy
Flavor Mild, slightly milky Mild to strong
Flavor Notes Absorbs flavors of the sauce it is cooked in Buttercream smooth to salty and sharp
Aroma Very little aroma
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