Making (and Eating) Paneer with Miss Cheesemonger

Paneer curds draining in cheesecloth – photo by Vero Kherian

If you haven't already discovered Miss Cheesemonger's blog, welcome to the world of beautiful cheese photography! Vero and I have known each other for years but we've never actually had the chance to collaborate on a project. So when she asked me if I'd like to be featured on her blog after I announced I was leaving my full-time job to focus on teaching cheese making classes, I jumped at the chance (not only is Miss Cheesemonger a wonderful photographer, she's an opera singer/former lawyer too. So, you know, she's got some good stories). Our cheese of choice? Paneer.

Paneer is a soft, mild, fresh, and lightly pressed cheese popular over much of South Asia. It's fluffy even when pressed, tastes like the milk from which it's made- use the good stuff-, and is meant to be consumed within days of making it. Not a problem for Vero and I- we ate a half-batch topped with sea salt while chatting.

And... it just so happens to be only slightly harder to make than ricotta. Just takes a little patience.

Paneer & Paneer Recipe

Head on over to Miss Cheesemonger's blog to check out more of her beautiful photos (all featured here are Vero's) and for a paneer recipe if you'd like to try your own batch. Or, if you need a photographer - Vero is one of my faves.

Squeezing lemons to acidify the milk. Photo by Vero Kherian.

Vero took this picture right after she asked if anyone ever told me I looked like Britney Spears. I may have laughed.

Thank you, Vero, the day was very fun! I had tons of fun and enjoyed eating a half-pound of cheese with you.