What is Paneer Called in the USA? Easy Answers for Homemade Cheese Fans

Ever gone to an American grocery store, asked for paneer, and got blank stares? You’re not alone. In the US, paneer isn’t always called “paneer” on the package. Most stores either label it as 'Indian-style cheese' or just call it 'farmer cheese' or sometimes 'fresh cheese.' If you spot something called 'cottage cheese,' don’t get too excited—American cottage cheese is a totally different thing. Real paneer is firm, doesn’t melt, and you can cube it for curries or grill it.

Some specialty stores, especially those in neighborhoods with lots of South Asian families, now import or make real paneer and label it the way you’d expect. But, at big supermarkets, you're more likely to find something similar under different names. If you’re craving that unmistakable taste and texture of homemade paneer, it helps to know what you’re actually looking for and what to avoid. A quick look at the ingredients list can save you from picking up the wrong cheese.

• Why Paneer Has Different Names in the USA
• What American Cheeses Are Similar to Paneer?
• Spotting Authentic Paneer in Stores
• Homemade Paneer: Quick Guide and Tips

Why Paneer Has Different Names in the USA

So, why does the same cheese get called so many things in American stores? It mostly boils down to tradition and popularity. In India, everyone knows what paneer is, and you can grab a fresh block from almost any market. In the States, though, the cheese section doesn’t stock products by their Indian names unless there’s big demand in the area.

The Food and Drug Administration (FDA) doesn’t have a specific standard for paneer, which is what often leads brands to use more generic phrases like "fresh cheese," "farmer cheese," or "Indian-style cheese." These terms make it easier for people to understand what they’re buying—especially if they didn’t grow up eating Indian food.

Here’s a quick look at why this happens:

• Paneer can’t be called “cottage cheese” in the US since American cottage cheese is loose and creamy, not firm and sliceable.
• The cheese community in the USA already has established names for products with similar texture, like "queso fresco" or "ricotta," so new cheeses enter under broader labels.
• Most Americans aren’t familiar with the word "paneer," so stores use labels that explain the product in plain English.

One cheese importer put it best:

"When we first brought paneer into US stores, we realized nobody knew the difference between it and other fresh cheeses, so we added 'Indian-style' on the label to help folks out." — Ravi Goyal, President, Nanak Foods

No matter the label, the heart of the matter is the same: if you want true paneer, you’ll probably have to double-check the packaging and maybe ask the store directly.

What American Cheeses Are Similar to Paneer?

When you're in the US, hunting for something close to paneer can be tricky. Here’s the lowdown on American cheeses that sort of do the job, and where they really fall short.

• Farmer Cheese: This is probably the closest match you’ll find in major grocery chains. It’s a pressed, mild cheese, doesn’t melt, and usually comes in blocks that you can cube or fry. The taste is plain (like paneer), but sometimes it’s softer or a bit crumbly.
• Queso Blanco: Found at stores with Latin American products, this cheese doesn’t melt and keeps its shape when heated. The texture is firmer and works for frying, but the flavor might be a bit tangier than paneer.
• Ricotta Salata: Not to be confused with regular ricotta, ricotta salata is pressed and aged. It’s firmer but much saltier than paneer, so it’s not a perfect substitute.
• Halloumi: This Mediterranean cheese is famous for grilling—like paneer—but it has a briny, salty taste that’s pretty different. Good for texture, not for flavor.

Don’t confuse these with cottage cheese or cream cheese; those are too soft, spreadable, and behave totally differently in recipes. American "cottage cheese" is actually small curds floating in cream, nothing like the blocks of paneer you're used to in Indian cooking.

If you want the classic paneer experience—think palak paneer, tikka, or classic cubes in curry—none of these is perfect, but farmer cheese and queso blanco will get you the closest in a pinch. Try them out and see which one matches your taste and the dishes you love most.

Spotting Authentic Paneer in Stores

Walking down the dairy aisle in the USA, picking out real paneer isn’t always as easy as grabbing the first white block you see. Many products look similar but aren’t the real deal. Here’s how to spot authentic paneer and avoid those “almost, but not quite” cheeses.

• Check the label: If you see "Indian-style cheese” or it specifically says "paneer," you’re usually in luck. But if the label says “pressed cottage cheese,” double-check the texture before buying.
• Simple ingredients list: Authentic paneer should list just a few things—milk and acid (like lemon juice or vinegar). If you spot thickeners, gums, or extra salt, it’s probably not the real thing.
• Firmness and texture: Real paneer is firm, solid, and doesn’t easily crumble like feta. You should be able to slice or cube it without it falling apart.
• No tangy smell: Paneer is pretty neutral in flavor—skip anything with a strong sour or tangy odor. That usually means it’s something else, like farmer's cheese.

Here’s a quick look at what you might see in a typical American grocery store versus what you’ll usually find at an Indian or South Asian market:

Sometimes paneer really is hiding in the cheese case, but it just takes a little hunting and knowing what you’re looking for. If you’re not sure, just ask the staff—many are used to these questions and can tell you if the cheese they carry is suitable for Indian recipes.

Homemade Paneer: Quick Guide and Tips

Making paneer at home is way easier than it sounds, and honestly, it tastes fresher than anything you’ll find in the store. All you need is whole milk and an acid—think lemon juice or white vinegar. Don’t grab skim or low-fat milk if you want your paneer to set up nicely; fat is what gives it that soft, rich bite.

Here’s a simple way to make it in your own kitchen:

1. Pour a half-gallon (about 2 liters) of whole milk into a large pot and bring it to a gentle boil, stirring so it doesn’t burn on the bottom.
2. When it boils, turn the heat down low and stir in 2–3 tablespoons of lemon juice or vinegar. You’ll see the milk curdle. If it doesn’t, keep adding the acid one spoon at a time until you see clear, greenish whey separate from the curds.
3. Line a colander with cheesecloth or a clean thin towel, and pour in the curds. Rinse gently with cold water to wash out the lemon/vinegar taste.
4. Gather up the cloth, twist to squeeze out the water, and set a heavy pot or canned goods on top to flatten it. Let it sit for 30–60 minutes. That’s it—homemade paneer!

Want firmer paneer for grilling? Just press it longer and use a heavier weight. Want it softer for desserts like rasgulla? Go lighter on the squeeze. This cheese keeps in the fridge for about a week, but if it smells sour or turns slimy, it’s time to toss it.

If you’re making tons, you can even freeze paneer, though the texture gets a little crumbly—better for curries than grilling. And if you want extra flavor, try adding a tiny pinch of salt to the curds before pressing.

Bottom line: Homemade paneer is quick, cheap, and almost impossible to mess up. Once you try it, packages from the store won’t cut it anymore.