Cheese is an ingredient which just about anyone in the world is familiar with. It has applications in a very large variety of different foods. From simple appetizers to full meals and even in some specific desserts, there are all kinds of different uses for the popular ingredient that make it a must-have in any kitchen.
But of course, there are different types of cheeses which are used for different things. Users can’t just use a cheese meant for desserts in place of a cheese meant to be used in spicier, saltier foods.
Out of all the many different types of cheese, there are two specific ones that we’re going to be discussing today. One of these is the highly popular paneer, while the other one is the lesser known but also quite delicious halloumi.
Many people substitute these two in recipes quite often, and strangely enough the substitution works well most of the time. The reason why this is so strange is because these two are actually very different from each other. Here is our comparison between the two for all those interested in learning about the exact reason why they’re so different.
Halloumi vs Paneer
Type of Cheese
Both halloumi and paneer are a type of cheese which can be used with a variety of different foods. This variety mainly consists of recipes for saltier, spicier foods and not sweeter ones that might be related to desserts. This is both because of their taste and texture, as neither cheese would be good in a sweet dish because of these two very important aspects. This is really one of the only major similarities that they have.
As for where they come from, halloumi is an all-natural cheese that is formed through a mixture of both sheep and goat milk. This is quite different compared to paneer, which is actually formed with the combination of curdling milk and a type of non-melting cheese cane easily be found in most stores. The fact that paneer only requires these two major ingredients and a few other minor ones that can also be commonly found means that it is very easy to make some at your own home, unlike halloumi.
Texture in any kind of food is highly important, and this is the case for different types of cheese too. That said, both of these ingredients have very different textures that are easily distinguishable when a person tries both. Paneer is very spongy and has a closely knit texture that goes well in most foods. It remains this way regardless of how it’s cooked thanks to the high acidity aspect of it. It is quite soft and easy to chew in most cases.
This is quite different when compared to halloumi, that has a meatier texture. This meaty texture combined with the mild and salty qualities of it give halloumi a unique feel to it that most people tend to love. Like paneer, it is a softer type of cheese. However, it is much chewier, which goes quite well when paired with the meaty feel of the ingredient.
The taste of paneer is perhaps the best quality that it has. The taste can be easily defined as mild, but it is also quite delicate and goes brilliantly in most recipes. It isn’t too salty either, which is another added bonus in most cases. As for those who like salt, they can easily adjust this by sprinkling some salt on top of it. The high acidic properties of paneer also add to this taste, making it taste quite sharp and strong in some cases.
The taste of halloumi has already been described a bit before. This type of cheese which undeservingly goes under the radar of most is brilliantly meaty and has a nice mild feel to it, much more than that of paneer. It is a less delicate option that is a lot saltier too. Another major difference worth noting that the acidic properties of halloumi are almost negligible compared to that of paneer. That’s because the latter is very acidic while the former is hardly acidic at all.