by Dana A. Romero
Paneer
Paneer is the most common Persian and South Asian cheese. It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or other food acid.
Most varieties of paneer are simply pressed into a cube and then sliced or chopped, although the eastern Indian variety is beaten or kneaded like mozzarella, and crumbles more easily than the North Indian variant of paneer. Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern and Southeast Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet as the coagulation agent. Paneer is completely vegetarian making it a great source of protein for vegetarians.
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Love cheese? Need a cheese guide? Dana A. Romero runs the Cheese Group
at Dancing Spoon. This is where you can learn and discuss everything
having to do with cheese. Every week we will highlight a different
cheese.
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