Cheese is a more generic term because there is a huge variety of cheese of which Paneer is one. It is a fresh cheese very common especially in Indian and Pakistani cuisines. It is very similar to Cottage Cheese. Paneer is prepared by curdling heated cow milk or buffalo milk with lemon juice, vinegar or any other food acids. When you see the Paneer and water separate you need to leave it for a few minutes to settle and then strain it with a muslin cloth till you leave it to set for 10 minutes. It is a very good source of calcium and is frequently cooked in households which like it. This cheese does not undergo any aging like the others cheeses a prime difference to be noted. It is white in color with a milky flavor and a fresh milky aroma. Paneer has no rind and it is delicious and of course it’s Cheese. The other types of cheese you may come across are gouda, cheddar, brie, mozzarella and they too go through the same process of separating water from the milk but then they are aged for a while and are not readily available and have a process or two after the initial one developing a texture and taste which is different to cottage cheese
Cheese is a more generic term because there is a huge variety of cheese of which Paneer is one. It is a fresh cheese very common especially in Indian and Pakistani cuisines. It is very similar to Cottage Cheese. Paneer is prepared by curdling heated cow milk or buffalo milk with lemon juice, vinegar or any other food acids. When you see the Paneer and water separate you need to leave it for a few minutes to settle and then strain it with a muslin cloth till you leave it to set for 10 minutes. It is a very good source of calcium and is frequently cooked in households which like it. This cheese does not undergo any aging like the others cheeses a prime difference to be noted. It is white in color with a milky flavor and a fresh milky aroma. Paneer has no rind and it is delicious and of course it’s Cheese. The other types of cheese you may come across are gouda, cheddar, brie, mozzarella and they too go through the same process of separating water from the milk but then they are aged for a while and are not readily available and have a process or two after the initial one developing a texture and taste which is different to cottage cheese