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The Cheese Blog

 

Making (and Eating) Paneer with Miss Cheesemonger

Paneer curds draining in cheesecloth – photo by Vero Kherian

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.

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.

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

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