Health and Nutrition

Cheese and paneer differ in their preparation, taste, and texture. Cheese is typically made from fermented milk using bacteria and enzymes, resulting in a diverse range of flavors and textures. Paneer, on the other hand, is a fresh, non-fermented cheese made by curdling milk with an acidic agent, resulting in a mild taste and crumbly texture. See more at: Difference Between Cheese and Paneer

  Difference between cheese and paneer     -Cheese and paneer, while both dairy products, differ in their origin, texture, and flavour profiles. Cheese is typically made from cow, goat, or sheep milk and involves the coagulation of milk proteins using enzymes. It undergoes a fermentation process, contributing to its varied textures and Flavors. In contrast, paneer, a staple in Indian cuisine, is made by curdling milk with an acidic substance like lemon juice or vinegar. It lacks the aging and fermentation processes seen in cheese, resulting in a mild, fresh taste and a crumbly texture. The distinct preparation methods yield products with unique culinary applications and distinct cultural significance.