The other day I was surprised to learn that you can actually buy Clawson’s paneer from just about any shop around the world. this really shows its versatility as people use it in a variety of Asian and Western dishes. But more interesting than that are these ten other amazing facts about this world-famous cheese…
Unlike any other cheese, paneer is not intended to be eaten in its natural state and should be used as an ingredient in cooking so the sauces and marinades can flavour the cheese. This is because it isn’t matured like other cheeses.
Translated from Hindi, paneer literally means “cheese”.
Paneer is an unaged, acid-set, non-melting cheese made by curdling heated milk with lemon juice or another food acid.
The making of paneer does not involve rennet as the coagulation agent, unlike most cheeses in the world, making it completely Lacto-vegetarian.
Clawson dairy branched out to a new cheese market in 1992 to include paneer, a versatile, ethnic ingredient rich in protein.
Paneer is extremely high in protein so makes a fantastic meat substitute in dishes, usually used in Indian recipes.
Paneer is a good source of calcium, which can prevent osteoporosis in later years and is also very good for the skin.
Though traditionally an Indian ingredient – paneer is extremely versatile and can also be used in Western dishes such as pasta, pizza and even pancakes!
Paneer is one of the few types of cheese indigenous to the Indian subcontinent – it hails from the area that encompasses Iran, India and Pakistan.
Two packs of paneer are sold every minute and approximately 1000 tonnes of paneer are sold each year in total – this is 1,000,000 kilos!