Indian Cheese: Paneer, Halloumi, and What Really Goes in Indian Dishes

When people think of Indian cheese, a firm, non-melting dairy product central to South Asian cooking, often made by curdling milk with lemon or vinegar. Also known as paneer, it's the backbone of dishes like paneer butter masala and palak paneer, and it's the only cheese most Indians use daily. Unlike Western cheeses that melt or age, Indian cheese is fresh, simple, and made in hours—not weeks. It doesn’t need refrigeration for long, and it holds its shape when fried, grilled, or tossed into spicy gravies. This isn’t fancy cheese. It’s practical food, made in kitchens from Punjab to Karnataka, and it feeds millions every day.

People often ask if halloumi, a salty, grillable cheese from Cyprus that doesn’t melt. Also known as Cypriot cheese, it’s sometimes used as a substitute for paneer in Western recipes is the same as paneer. They’re similar in texture—both hold up on the grill—but they’re not twins. Halloumi is brined, has a tangy bite, and comes from sheep or goat milk. Paneer is mild, made from cow or buffalo milk, and never salted during production. You can swap one for the other in a pinch, but you’ll taste the difference. And while halloumi is trending in food blogs, paneer has been in Indian homes for centuries.

Indian cheese doesn’t stop at paneer. You’ll find regional variations like chhurpi in the Himalayas, a dried cheese chewed like gum, or malai paneer, where cream is added for extra richness. But in most homes, it’s just paneer—soft, crumbly, and soaked in spices. It’s not eaten alone. It’s paired with tomatoes, onions, garlic, and garam masala. It’s fried until golden and served with roti or rice. It’s the protein in vegetarian meals when meat isn’t an option. And yes, it’s often the star of India’s most ordered vegetarian dish.

Why does Indian cooking use cheese this way? Because it’s cheap, easy to make, and absorbs flavor like a sponge. You don’t need a cheese press or aging room. Just heat milk, add lemon juice, strain it in a cloth, and press it with a weight. Done. No cultures. No rennet. No fancy equipment. That’s the beauty of it. And that’s why you won’t find a single Indian recipe asking for cheddar or mozzarella in a curry. They don’t belong there.

So if you’re trying to cook authentic Indian food and you’re wondering what cheese to buy—skip the aisles with imported wheels. Head straight for paneer. Or make your own. You’ll get the real taste, the real texture, and the real connection to the food that’s been feeding families in Mysore and beyond for generations. Below, you’ll find real guides on how to use it, how to fix it, and how to tell it apart from look-alikes. No fluff. Just what works.