Indian · IV The Method
Paneer: Fresh Indian Cheese
I
Origin
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II
Description
Paneer — fresh Indian cheese made from full-fat milk curdled with lemon juice or vinegar, pressed into a firm block — is the only widely used cheese in Indian cooking and the primary protein of North Indian vegetarian cooking. Its unique property: it does not melt at cooking temperatures. This makes it specific — cubes of paneer can be fried, grilled, or simmered in a curry without losing their form, absorbing the surrounding flavours while maintaining their structural integrity.
III
The Thread
—Paneer's non-melting behaviour at cooking temperatures is shared with Latin American queso blanco and halloumi — all three result from the same principle: high-acid coagulation produces a casein netwo
—Greek feta is a brined version of the same principle
IV
Flavour Context
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Pillars V — VII
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