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Paneer Cheese vs Soft-Ripened Cheese

Origin and Certification

The origin of Paneer Cheese is not specified. The origin of Soft-Ripened Cheese is not specified.

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. Information on the milk type and treatment for Soft-Ripened Cheese is not available.

Composition and Texture

Paneer Cheese's composition reveals that the fat content is not specified . The texture is described as semisoft, crumbly. Similarly, Soft-Ripened Cheese shows that it has a fat content of generally around 60-75% in the dry matter, which translates to about 20-30% total fat content. and a moisture content of approximately 50-55%, contributing to the soft, spreadable texture..

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. The flavor and aroma details of Soft-Ripened Cheese are not available.

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. Detailed information on the appearance and aging of Soft-Ripened Cheese is not available.

Rind and Rennet Type

Paneer Cheese's rind is not specified, and it uses vinegar, lemon juice, yogurt, or buttermilk rennet. Information on the rind and rennet type of Soft-Ripened Cheese is not provided.

Paneer Cheese Soft-Ripened Cheese
Specific Origin Northern India, Pakistan Varied, with many coming from France.
Milk Type Cow's or buffalo's milk
Milk Treatment Boiled
Fat Content Generally around 60-75% in the dry matter, which translates to about 20-30% total fat content.
Moisture Content Approximately 50-55%, contributing to the soft, spreadable texture.
Texture Semisoft, crumbly
Flavor Mild, slightly milky
Flavor Notes Absorbs flavors of the sauce it is cooked in
Aroma Very little aroma
Colors White
Forms Rectangles, immersed in chilled water
Age Fresh
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk