Cotija vs paneer

Cotija Vs Paneer: Everything You Need To Know

With the diverse range of cheeses to choose from, one can often get confused with the number of cheese names and how they differentiate from each other. As one of the most popular cheese-filled delights in both Mexico and India, cotija vs paneer becomes an obvious comparison.   

What Is Cotija? 

Cotija is a crumbly and tangy cheese that finds its roots in Cotija, a small town in Mexico. Since cotija cheese is crumbly in texture and does not melt, it is usually used as a garnish for popular Mexican dishes like beans, tacos, enchiladas, and tostadas. 

The salty flavored cheese is available in two options–fresh cotija and aged cotija. While the fresh cheese is soft and crumbly in texture, the aged version is relatively salty and much harder. Fresh cotija cheese can be compared to feta cheese in terms of its taste and texture, while aged cotija cheese is similar to parmesan or romano. 

Cotija cheese is usually derived from white cow’s milk and is thus used as a topping in most foods.  

What Is Paneer? 

Paneer belongs to the family of fresh cheeses and is a mild, white cheese that is made from buffalo or cow’s milk. Paneer has a milky flavor and is usually hard to melt. Traditionally, this Indian cheese is cut into cubes and served with a number of popular Indian dishes. Due to its mild flavor, it is used in Indian cuisine to absorb rich sauces and a potpourri of spices which is reminiscent of the spice-filled flavors of Indian cuisine. 

It is predominantly used in dishes like palak paneer, paneer tikka masala, and matar paneer. Paneer might be immensely firm in texture, but it shouldn’t be confused with farmers cheese, an unripened cheese that is slightly acidic in nature. Here are some paneer vs farmers cheese facts. 

Cotija Cheese vs Paneer: The Similarities 

Cotija cheese and paneer are distinctively similar in terms of their textures. Both have a crumbly texture and belong to the firm, non-melting category of cottage cheeses. While cotija cheese is used as a topping in Mexican food, paneer is cut into cubes and coated with spices. 

Well, both cheese has a similar, firm texture. Just like paneer, cotija will soften after being heated and not melt. Let us look at some of the main differences between paneer and cotija below. 

Paneer Vs Cotija: The Differences 

When we look at cotija vs paneer facts, the most conspicuous difference is the flavor. While cotija has a salty, creamy flavor, paneer is mild and milky. An in-depth analysis of cotija vs paneer is enumerated below. 

Taste 

Cotija cheese has a naturally salty flavor which assumes a tangy aftertaste. Since cotija has two kinds of cheeses –fresh and aged– both have different tastes and textures. While the former is crumbly and soft, the latter is relatively saltier and harder in texture. 

If you are still curious about cotija cheese, check out this video which shows the different types of cotija and how to use them. 

On the contrary, paneer is a type of fresh cheese that has a refreshing, milky taste. It can be compared to the likes of queso fresco, another Mexican cheese with a mild flavor and full of moisture. Even though paneer contains a maximum of 60% moisture according to the Bureau of Indian Standards, it should not be confused with white cheese–queso blanco. To know more, here are some white cheese vs paneer facts

Smell 

With respect to the smell, cotija vs paneer differences become apparent. Anyone can distinguish between paneer and cotija by its smell, if not by texture. Cotija has a sharp and tangy smell which is acidic. On the other hand, paneer is characterized by a sweet-milky-nutty aroma that is soft and crumbly. 

Calories 

Since paneer is made from the curdled milk of cows or buffalos, it has a lower calorie content. Curdling is usually a process where the pH levels drop, and the milk protein (casein and others) molecules form “curdles” or lumps. Paneer has a high nutritional value as it is rich in protein and calcium. Paneer contains 265 calories for every 100 gms, while cotija cheese has 366 calories. 

Method of Preparation 

Paneer is usually made from pasteurized milk which is safe for consumption if you are pregnant. Since it has a mild, delicate flavor, the process of creating your homemade paneer is fairly simple. 

Firstly, the process of making paneer does not involve animal rennet which is usually used to curdle the milk. Instead, it uses fruit or vegetable-based acids such as lemon juice. The preparation method is usually similar to that of cottage cheese, except that it is not salted, and the curdled milk is pressed to remove the whey. This gives paneer an exceptionally firm texture. 

Cotija cheese is a salty cow’s milk cheese. It is prepared from raw unpasteurized milk and aged for at least a year. In comparison to paneer, the more aged it is, the saltier it gets. Cotija cheese has a stronger flavor than Italian parmesan cheese as animal rennet is used to curdle the milk. During the preparation process, salt is added, and the curdled milk is drained. 

Preservation techniques 

Paneer can be preserved for 2-3 days as it has a very low shelf life. It loses its freshness and original texture after being preserved for a long time. Cotija has a long shelf life which assumes a better texture as it ages. 

Pregnancy-safe?

Paneer is a fresh cheese made from pasteurized milk. So, is paneer pregnancy safe? Yes, it is completely safe as long as it is made from pasteurized milk. On the other hand, cotija is not made from pasteurized milk and can be harmful to pregnant women as it contains a bacteria (Listeria) that can cause mild flu-like symptoms in adults. 

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