Paneer Vs Queso Fresco: Confused about which one is better?
With more than 1800 different types of fresh cheese all around the world, choosing one variety can easily put you in a pickle. That said, some of the most widely used types among these are none other than paneer and queso fresco.
Paneer is a variety that is prepared in India quite often whereas Queso Fresco is a delicacy in Mexico. So when differentiating between types of white cheese, you just have to look at these parameters: Texture, flavor, and method of preparation.
Keep on reading to find out!
Is Paneer the Same as Queso Fresco?
When it comes to the flavor, paneer vs queso fresco might not be such a significant comparison. However, they both behave differently under heat which is a good way to tell them apart. Another notable difference is the crumbly texture that starts to wither when kept on medium heat. Let us find out more about both of these cheese varieties:
What is queso fresco?
A mainstay in many kitchens across Mexico, Queso fresco is a mild cheese that crumbles easily and has a milky aftertaste. It is commonly used as a topping on dishes like tacos and enchiladas.
Paneer Vs. Queso Fresco Preparation: This Mexican cheese, just like farmer’s cheese, is prepared using a mixture of cow’s and goat’s fresh milk. This is why it has a moderately salty flavor that resembles farmer cheese.
Compared to paneer, which is used both in curries and as a topping, queso fresco is served as a topping to tone down the overall hotness of Mexican dishes. In addition, it helps balance the palate and adds a milky flavor to any dish.
This type of cheese also fails to retain its shape when subjected to heat.
What is paneer (cottage cheese)?
Paneer, an A-lister in the eyes of every cheese lover, is an Indian cheese that sits at the heart of most Indian dishes. It is prepared using curdled milk and lemon juice (or any vegetable acid for that matter). Paneer, an unaged cheese, is quite soft but can also retain its shape when exposed to heat.
It is due to this reason that it can be eaten in a curry, as a snack or even be used as a topping. As per a theory, paneer originated in the 16th century in Southeast Asia, where it was used among Afghani and Persian rulers.
When looking at Paneer vs Queso fresco, the former aged cheese is significantly more popular simply due to its versatility and neutral taste, which can easily brighten up any plate.
Now that you know about the similarities and differences between these two, how about some more similar comparisons:
What is cooked paneer supposed to look like?
Since paneer does not melt, unlike most other varieties of cheese, some chefs often cook it. This causes the paneer to become even softer but still stay in the same shape. Cooked paneer turns slightly brown from the edges and may also become a bit stiff (outer surface only).
How long to drain the paneer?
The longer you drain it, the harder it will be. Ideally, this takes around 30 to 40 minutes before your paneer is ready for consumption.
How to store opened paneer?
Wrapping homemade or store-bought paneer using a damp muslin cloth is best to preserve its freshness. After this, you can keep it in a refrigerator so that it does not lose its moisture fully.
How do you use Mexican-style queso fresco cheese?
This soft and crumbly cheese can be used for evening snacks and also as a topping for all kinds of food. Some popular recipes which can be prepared using queso fresco cheese are Chile rellenos, Pinto Bean soup, and chicken tacos.
What can I replace queso fresco with health-wise?
Contrary to most aged cheeses, queso fresco has a low concentration of sodium and fat, which makes it incredibly healthy. However, if you want a substitute, then you can go for feta cheese, paneer, pot cheese, and tofu.
When does queso fresco go bad?
Queso fresco stays usable for about 5-7 days as long as you keep it in a refrigerator. Some store-bought varieties may even last for up to two weeks.
Can I substitute queso fresco for paneer?
Queso fresco vs paneer: Like paneer, queso fresco is also good at absorbing the flavor from spices, making it an excellent substitute. The vice versa can also be done as long as you stray clear from trying to melt paneer.
