Halloumi Cheese Vs Paneer: What is the difference?
Certain cheeses are the perfect addition to an appetizer spread, like creamy Brie. Others are ideal for crumbling or grating over a salad, such as feta or cheddar. And yet, other cheeses have the perfect melty texture for pizza and panini, like provolone or mozzarella. But there are two firm, white cheeses with savory flavors that stand out for their ability not to melt, but instead add a solid, protein-rich bite to a meal: halloumi and paneer.
They look very similar: white rectangles of dense milk cheese, but the flavors are very different. Halloumi is salty and retains a pleasant flavor that reflects the type of milk the cheesemaker uses, possibly sheep, goat, cow or a mixture of the three. Paneer is very soft, almost flavorless, with less salt, sometimes reminiscent of tofu. Both cheeses withstand the heat of cooking, giving them the ability to achieve crisp, golden edges and not dissolve in a pan of simmering sauce.
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What is Halloumi cheese?
Halloumi is an ancient style of semi-hard cheese, documented as far back as the 8th century BCE. It is the national cheese of Cyprus, the rugged Mediterranean island known as the crossroads between Europe and Asia for hundreds of years. Cyprus’ terrain is ideal for raising sheep and goats, which are the traditional milk source for creating these simple blocks of cheese. The pressed curds are simmered in salted whey, a step that extracts moisture from the cheese. and adds salt, resulting in a durable product that can survive in a hot climate. The finished halloumi pieces are sprinkled one last time with salt and are preserved in brine until they are sold and enjoyed.
The dry nature of halloumi makes it perfect for reheating, either in a pan or on the grill. As the halloumi is fried, the exterior becomes brown and crispy while the interior becomes fudgy and smooth. Cooked halloumi slices are delicious in sandwiches or in a warm salad, but don’t neglect trying raw halloumi straight from the package. The fresh, salty flavor is enjoyed with watermelon in Cyprus and would be perfect with any other tasty melon where the sweet-salty contrast accentuates the flavor of the fruit.
What is Paneer cheese?
Paneer is one of the easiest cheeses to make at home: it just requires milk and some form of acid, like lemon or vinegar, a little heat, and a pan. In fact, the lack of animal rennet to set the curds makes paneer one of the most reliable vegetarian cheese choices. This soft, firm cheese has been a staple of Indian kitchens since the 16th century, when it was introduced under the influence of Persian rulers. Water buffalo milk used to be the dairy source of choice for paneer because its high fat content gives it a rich flavor and creamy texture, but today whole cow’s milk is usually used. After heating the milk, a small amount of acid, such as lime juice, buttermilk, or vinegar, is added, which clumps together the proteins in the milk, forming whey and curds. The curd can be eaten as is, like a tofu scramble, or pressed to make a firm sliced ​​cheese.
Paneer has a high melting point, so it stays in firm slices or cubes that can be the central protein of a meal like pureed and spicy palak paneer, rich in spinach. The cheese is relatively flavorless, which also makes it a great base for spices and marinades. Paneer cubes can be pan-seared to obtain a crispy brown crust, and they make perfect skewers for grilling.
Milk source is a big difference between cheeses
Although halloumi and paneer may look similar, there are some flavor differences to be aware of that mainly come from the milk source. Halloumi doesn’t have a strong flavor like goat cheese or tangy pecorino made from sheep’s milk, but there is an essence of these milks that lingers in the finished cheese. In 2021, Cyprus received naming protection within the EU, so technically any cheese labeled as halloumi originates there. The local board regulates production, so at least 51% of the milk must come from sheep. A similar cheese made in the United States may be called halloumi cheese or grilling cheese, and the milk source may vary.
The cow’s milk used to make paneer is a familiar flavor to most of us – think cottage cheese and you will know the taste of paneer. Water buffalo paneer is a more unusual source, but this milk is also very lightly flavored. Paneer is a flavor chameleon thanks to its sweet milk source, making it perfect for South Asian recipes.
The production method also differentiates these cheeses
Since halloumi and paneer are firm and can both withstand high temperatures, you might assume that they have similarities in their production techniques, but you would be wrong! Halloumi starts like most cheeses, by warming milk to a temperature that helps activate natural enzymes. Then, rennet is added to form a firm, sinful curd. Rennet, a natural enzyme found in the stomachs of young animals, is a common ingredient in cheese. Once the curd is formed, it is drained, pressed and cooked in its own whey, and no acid is added. It is this heat treatment and its very low acid content that give halloumi its unique texture.
On the other hand, paneer is a very acidic cheese due to the ingredients used to curdle the milk and form the curds. It turns out that the cheese’s high and low acidity gives the firm, non-melty texture we love in these two cheeses. Using lemon juice or another mild acid to set the curd gives the paneer a smaller curd structure, so that even when pressed, there is plenty of space in the pressed cubes to absorb the marinade.
Read the original article on the tasting table.
