Cheese vs. Paneer
The main difference between Cheese and Paneer is that Cheese is produced by the curdling of milk by the process of aging, whereas Paneer is produced by coagulation of milk or beating and does not need to mature.
Key Differences
Cheese is non-vegetarian food, while paneer is vegetarian food.
Cheese forms at room temperature; conversely, paneer needs high temperature for its preparation.
Cheese is produced by acidification of milk for which yogurt or acids are used; on the other hand, paneer is made with fruits or vegetable acids.
In the production of cheese, rennet enzymes are used; on the flip side, the production of paneer does not include rennet enzyme.
Cheese is a dairy product produced by condensing milk protein, whereas paneer is a form of cheese native to India.
Cheese is produced by the coagulation process; conversely, paneer is produced by the beating or coagulation process.
Cheese passes through the process of ripening, while paneer does not need to mature; it is eaten fresh.
Cheese involves emulsifiers for production; conversely, emulsifiers are not in the composition of paneer.
Cheese supplies a high amount of milk protein and calcium; on the flip side, paneer supplies less protein.
Cheese is a product necessary for bone health, whereas paneer helps to relieve symptoms of heart disease.
Cheese is the raw material for some recipes like cheese pasta; conversely, the famous recipes of paneer are Shahi paneer and tikka paneer.
Cheese is made with raw milk fats; on the flip side, paneer is made with full-fat content milk.
Cheese is a product produced by adding salt, whereas there is no need for salt in paneer.
Cheese provides high calories than paneer, while paneer is low-calorie cheese.
Cheese is made with cow and buffalo milk; on the other hand, milk from any mammal can be used for paneer.
Cheese is a preserved form of milk, whereas paneer is perishable.
Cheese is spongy, while paneer is soft to hard in texture.
Cheese is not much popular among people; conversely, paneer is famous among people.
Comparison Chart
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Cheese is a dairy product producing by the coagulation of casein protein.
Paneer is a fresh form of cheese.
Starting Culture
Yogurt or acids
Lemon juice or vinegar
Preparation
By acidification
By coagulation and pressing or beating
Ripening
Aging is required
Paneer is unaged
Milk
Crude milk fats
Full fat milk
Salting
Done in cheese
Not in paneer
Milk Sources
Cow and buffalo
Sheep, camel, cow, goat, and donkey
Nutrients
High calcium and protein
Low protein
Health Benefits
Strengthen bones
Relieves symptoms of heart diseases
Recipes
Cheese pizza, cheese pasta
Shahi paneer, paneer tikka
Cheese and Paneer Definitions
Cheese
A solid food prepared from the pressed curd of milk, often seasoned and aged.
Paneer
A soft unsalted and unripened cheese made from milk that is simmered, curdled using lemon juice, vinegar, yogurt, or a similarly acidic substance, and then drained and pressed in cheesecloth.
Cheese
A molded mass of this substance.
Paneer
A soft, non-matured, Indian cheese.
The spinach was mixed with paneer to make a satisfying meal.
Cheese
Something resembling this substance in shape or consistency.
Cheese
An important person.
Cheese
(uncountable) A dairy product made from curdled or cultured milk.
Cheese
(countable) Any particular variety of cheese.
Cheese
(countable) A piece of cheese, especially one moulded into a large round shape during manufacture.
Cheese
A thick variety of jam (fruit preserve), as distinguished from a thinner variety (sometimes called jelly)
Cheese
A substance resembling cream cheese, such as lemon cheese
Cheese
That which is melodramatic, overly emotional, or cliché, i.e. cheesy.
Cheese
In skittles, the roughly ovoid object that is thrown to knock down the skittles.
Cheese
A dangerous mixture of black tar heroin and crushed Tylenol PM tablets. The resulting powder resembles grated cheese and is snorted.
Cheese
(technology) Holed pattern of circuitry to decrease pattern density.
Cheese
A mass of pomace, or ground apples, pressed together in the shape of a cheese.
Cheese
The flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia) or marshmallow (Althaea officinalis).
Cheese
A low curtsey; so called on account of the cheese shape assumed by a woman's dress when she stoops after extending the skirts by a rapid gyration.
Cheese
(slang) Wealth, fame, excellence, importance.
Cheese
The correct thing, of excellent quality; the ticket.
These cheroots are the real cheese.
Cheese
To prepare curds for making cheese.
Cheese
(technology) To make holes in a pattern of circuitry to decrease pattern density.
Cheese
(slang) To smile excessively, as for a camera.
Cheese
(slang) To stop; to refrain from.
Cheese it! The cops!
Cheese your patter! (= stop talking, shut up)
Cheese
(slang) To anger or irritate someone, usually in combination with "off".
All this waiting around is really cheesing me off.
Cheese
To use a controversial or unsporting tactic to gain an advantage (especially in a game.)
You can cheese most of the game using certain exploits.
Cheese
To use an unconventional, all-in strategy to take one's opponent by surprise early in the game (especially for real-time strategy games).
Cheese
(photography) Said while being photographed, to give the impression of smiling.
Say "cheese"! ... and there we are!
Cheese
The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold.
Cheese
A mass of pomace, or ground apples, pressed together in the form of a cheese.
Cheese
The flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia).
Cheese
A low courtesy; - so called on account of the cheese form assumed by a woman's dress when she stoops after extending the skirts by a rapid gyration.
Cheese
A solid food prepared from the pressed curd of milk
Cheese
Erect or decumbent Old World perennial with axillary clusters of rosy-purple flowers; introduced in United States
Cheese
Used in the imperative (get away, or stop it);
Cheese it!
Cheese
Wind onto a cheese;
Cheese the yarn
Cheese vs. Paneer
Cheese is a dairy product made with cow and buffalo milk, while paneer can be made from goat, camel, sheep, and cow milk. Cheese manufactures from the acidification of milk; on the flip side, paneer prepares with coagulation of milk or by beating or pressing. The maturation of cheese is vital before consumption.
Paneer is eaten fresh, emulsifiers, and salt are part of the composition of cheese; on the contrary, there is no need for emulsifiers and salt in the preparation of paneer. The cheese needs room temperature for preparation; on the other hand, paneer requires high temperatures for its preparation.
Crude milk is best for cheese, whereas paneer uses full-fat milk. Cheese is a non-vegetarian food, while paneer is vegetarian food. Cheese has a porous appearance, whereas paneer can be soft or hard. Cheese is a rich source of nutrients, provides more energy; on the flip side, paneer supplies less amount of nutrients as compared to cheese. Paneer also provides fewer calories.
What is Cheese?
A dairy product having different textures form by coagulation of milk protein is called cheese. The milk sources are sheep, cows, buffaloes, and goats. The milk has a higher content of protein and fats. The acidification of milk results in the formation of cheese. For this purpose, rennet enzymes are used. The enzymes coagulate the milk protein casein. Then the curd is separated from the whey portion of cheese and given its final form. The flavor and texture of the cheese are dependent on the source of milk. These factors include pasteurization of milk, the fat portion of milk, and the type of microbe culture.
The bacteria transform milk sugar into lactic acid; the rennet enzymes complete the coagulation process. Herbs and spices are included as flavoring agents. There are many types of cheese, which include goat cheese, feta cheese, Mozzarella cheese, brie cheese, Edam, Ricotta, Langres, Reblochon, Stilton cheese, Emmental, and cottage cheese.
The nutritional cheese value varies according to the fat and protein content of the milk. Some cheese has 4% fat and 11% protein, others have 15% fat and 11% protein, and some contain 36% fat and seven protein. One serving of cheddar cheese is supplied 202mg of calcium and 7g of protein. The cheese is a rich source of protein, calcium, phosphorous, saturated fat, and sodium. High fat cheese is not healthy for cardiovascular patients. It must be replaced with plant sources or low-fat cheese.
What is Paneer?
Paneer is the type of cheese that is native to India. Paneer is a fresh cheese that does not need the ripening process. Paneer is non-melting cheese produced by the coagulation of milk. The milk is coagulated with fruit or vegetables drove acids, such as lemon juice. The other names of paneer are poneer, fonir, chhana, chhena. The curd milk before the process of pressing is called chhena. The word paneer has Persian origin meaning cheese.
The curd of milk is produced by adding acids like citric acid, yogurt, vinegar, and lemon juice. Acid separates the curd and whey content of milk. The curds are placed in cheesecloth, and water is passed through it. The texture and appearance of paneer are done by placing it in lukewarm water to 3 hours. In India, the paneer is placed in a cloth and under a heavyweight for 3 hours. After it, the paneer is cut into cubes and used in dishes. The Pressing process increases the softness and fluffiness of cheese. In Bengal, the paneer is produced by beating with hands, which creates a dough-like structure.
Paneer is the usual form of cheese. It is served with spinach as palak paneer and matter paneer. Paneer is also used in snacks and sweet dishes. Paneer pulao, shahi paneer, paneer tikka, paneer tikka masala, paneer pakora, and Rasgulla are some typical recipes of paneer. Paneer is nutritious and promotes health. Paneer is rich in protein, strengthens bones and teeth, regulates blood sugar levels, and promotes heart health.
