Stilton Cheese vs Paneer Cheese

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.

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.

Comparing the Two Cheeses

Certification

Many cheeses have some kind of protected status that makes it so they can only be produced in a certain manner and location. Stilton Cheese has a PDO (1996). Paneer is not a protected cheese.

Milk Type and Treatment

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

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 has a color of white , comes in rectangles, immersed in chilled water and has an aging period of fresh .

Rind and Rennet Type

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

	Stilton Cheese	Paneer Cheese
Country of Origin	United Kingdom
Specific Origin	Nottinghamshire, Leicestershire, Derbyshire	Northern India, Pakistan
Certification	PDO (1996)	None
Milk Type	Cow’s milk	Cow's or buffalo'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