Go Back

Paneer Cheese vs Triple Crème Cheese

Origin and Certification

The origin of Paneer Cheese is not specified. The origin of Triple Crème 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 Triple Crème 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, Triple Crème Cheese shows that it has a fat content of typically above 75% in the dry matter, which translates to about 40-50% total fat content. and a moisture content of approximately 50-60%, contributing to its lush, creamy 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 Triple Crème 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 Triple Crème 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 Triple Crème Cheese is not provided.

Paneer Cheese Triple Crème Cheese
Specific Origin Northern India, Pakistan France is renowned for creating the style, but variations are now produced worldwide.
Milk Type Cow's or buffalo's milk
Milk Treatment Boiled
Fat Content Typically above 75% in the dry matter, which translates to about 40-50% total fat content.
Moisture Content Approximately 50-60%, contributing to its lush, creamy 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