What are Indian Cheese?

Most common Indian cheese is 'Paneer' a Persian word meaning cheese

In India Cheese is made by heating milk above 185º F and adding acid to coagulate milk. Majority of India is lacto-vegetarian, hence does not use Rennet to coagulate milk, because rennet is derived from the stomach of milk consuming mammals.

There is active research in India to create synthetic Rennet with limited coagulation efficiency.

Indian Cheeses are not aged. The cheeses don't melt with heat, so they are commonly used in making curries and desserts. For comparison, Mozzarella and Queso Blanco are also heat-acid coagulated cheese.

Paneer

Paneer is the most common cheese used in every part of India. Traditionally, the cheese is made with water-buffalo or goat milk. Nowadays, commercial cheese is made with cow's milk. After the milk has coagulated, it is drained and then pressed to squeeze out all the whey. Finally it is formed into a block. The block is cut into cubes, the cubes are used in making curries. It is white, bland and rubbery. Paneer is similar to Queso Blanco.

Chenna

Chenna originated in Bengal. It is made with cow's milk. After the milk has coagulated, the curds are drained. Curds are not pressed to squeeze out whey. These supple fine granular curds are pulverized by the heel of the hand to form dough used to make sweetmeats such as Rasgulla. The constancy of Chenna resembles the Ricotta cheese.

Ponir

Ponir is made in Bangladesh. It is same as Paneer, but with added salt. The salt extends the shelf-life of the fresh cheese as well as adds flavor. Ponir is sliced and used as snack.