Talk:Paneer

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[edit] Persia, not Portugal

This page previously contained:

Paneer was thought to have been introduced into India by the Portuguese in the late 16th century.

I have changed it to reflect the more general view that Paneer came to India from Persia or Afganistan. I can find two references for a middle eastern origin, one in The Oxford Companion to Food, and the other on the UN FAO web page (referenced in the article). I can find no references to a Portuguese introduction.Jberkus 05:29, 10 October 2005 (UTC)


I don't know where to include this information, or if it is considered pertinent by those other than myself. "Peynir" is the Turkish word for cheese. There is a specific cheese that is called simply "Peynir," which I believe is similar to or is actually "Paneer." Kingerik 18:44, 4 November 2005 (UTC)
(as a side note, Feta in Turkish is called "Beyaz Peynir" which translates to white cheese, but other cheeses, such as Haloum, isn't found with "Peynir" following the term.)

The wiki article for "rennet" states (without citation, but still) that only 35% of worldwide cheese is produced using animal rennet. This conflicts with the statement in this article that, "Unlike most cheeses in the world, the making of paneer does not involve rennet". If someone knows which fact is true, it would help both articles. 67.168.16.165 05:27, 23 February 2007 (UTC)

[edit] Overrated

Why are paneer dishes being overrated? Why is Paneer so popular, whereas its so dumb and tasteless... just because its a rich dish, it is being eaten and served with craze...--65.202.29.180 14:36, 4 August 2006 (UTC)

thats your opinion whereas you are a minority in believing that

[edit] Similar to Farmer Cheese or Queso Blanco

I disagree that Paneer is similar to Ricotta cheese. Ricotta is made from the fluid expressed during the creation of pressed cheeses. It also does not have the same texture as paneer. Mozzarella cheese made by the acidification process is similar, except that Mozzarella undergoes a kneading process. Farmer Cheese or Queso Blanco are closest, I believe, obviuosly with the exception of salt. I admit this is "original research" on my part, but I think the comparison with ricotta doesn't stand up. If anyone has any verifiable sources to settle this, it would be appreciated. --BostonMA

After searching the web, I see that Paneer is often called India Farmer's cheese, so I will make it so in this article. I also note that Bengali recipe calls for kneeding the paneer, and so I will mention the similarity with fresh Mozzarella made via the acidification process. --BostonMA 00:20, 3 January 2006 (UTC)

[edit] WikiProject class rating

This article was automatically assessed because at least one WikiProject had rated the article as start, and the rating on other projects was brought up to start class. BetacommandBot 19:03, 9 November 2007 (UTC)

[edit] Similar to mozzarella and queso blanco?

What is this about paneer being similar to acid-set mozzarella? As far as I understand, mozzarella is a rennet-set cheese, not an acid-set cheese. Sometimes acid is added to mozzarella, but all the recipes I have heard of use rennet or a microbial equivalent. Mozzarella is quite different to paneer, in that it is kneaded and fibrous in texture (see pasta filata), traditionally rennet-set, and it melts. Queso blanco appears to refer to several different cheeses, but according to [1] and [2], it is more similar to Monterey Jack and is a melting cheese. Perhaps what is meant here is queso fresco blanco? [3] Dforest (talk) 05:26, 2 April 2008 (UTC)

As nearly a month has gone by without comment, I have removed the references to mozzarella, except for the comparison to the Bengali kneaded version of paneer, which seems accurate. Dforest (talk) 04:44, 27 April 2008 (UTC)