All Comparisons

Paneer Cheese vs Stilton Cheese

Paneer Cheese

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.

Stilton Cheese

Stilton is one of the best-known British blue cheeses, traditionally made in two varieties: blue and white. Blue Stilton is creamy and crumbly with a distinctively sharp, rich flavor produced by the blue veins. White Stilton, less common, is the milder of the two and does not have the blue veining.

Comparing the Two Cheeses


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. Stilton Cheese has a PDO (1996).

Milk Type and Treatment

Paneer Cheese is made with cow or buffalo milk that is typically other. Stilton Cheese is made with cow milk.

Composition and Texture

Paneer's texture can be described as "semisoft, crumbly".

Flavor and Aroma

Paneer Cheese has a mild, slightly milky flavor. Paneer's aroma can be described as "very little aroma".

Appearance and Aging

Paneer Cheese's appearance is colored white , is available in rectangles, immersed in chilled water and is aged fresh .

Rind and Rennet Type

Paneer Cheese uses vinegar, lemon juice, yogurt, or buttermilk rennet.

Paneer Cheese Stilton Cheese
Country of Origin United Kingdom
Specific Origin Northern India, Pakistan Nottinghamshire, Leicestershire, Derbyshire
Certification None PDO (1996)
Milk Type Cow's or buffalo's milk Cow’s milk
Milk Treatment Boiled
Texture Semisoft, crumbly
Flavor Mild, slightly milky
Aroma Very little aroma
Colors White
Forms Rectangles, immersed in chilled water
Age Fresh
Rennet Type Vinegar, lemon juice, yogurt, or buttermilk
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