Indian Cheese Abroad: Where to Find Paneer and How It's Used Outside India
When you think of Indian cheese, a fresh, unaged curd cheese central to North Indian cooking, often made from cow or buffalo milk and used in dishes like paneer tikka or palak paneer. Also known as paneer, it doesn't melt like cheddar or mozzarella — it holds its shape, making it perfect for grilling, frying, or simmering in rich gravies. But what happens when you take it out of India? Outside South Asia, paneer, a non-melting fresh cheese made by curdling milk with lemon juice or vinegar isn’t always easy to find. Grocery stores in the U.S., UK, or Australia might carry it in the ethnic or international dairy aisle, but often it’s rubbery, over-pressed, or lacks the soft, milky taste of homemade versions.
That’s why many cooks abroad turn to paneer substitutes, like firm tofu, halloumi, or even homemade ricotta pressed in a cheesecloth. Halloumi works surprisingly well in paneer tikka because it browns nicely and doesn’t fall apart. Tofu, when pressed and marinated, mimics the texture but lacks the dairy richness. And if you’re willing to make your own? All you need is milk, acid, and a cloth — no fancy equipment. The real challenge isn’t finding the cheese — it’s finding the right kind. Store-bought paneer abroad is often too dry because it’s made for long shelf life, not flavor. Fresh paneer, the kind you’d get in an Indian market, is soft, moist, and slightly sweet — and that’s what makes dishes like paneer butter masala taste authentic.
Indian cheese abroad isn’t just about survival — it’s about adaptation. From vegan paneer made with cashew milk in Berlin to paneer-stuffed samosas in Toronto, the dish is evolving. Restaurants in London now serve paneer tacos. Food bloggers in New York post tutorials on how to press paneer in a colander with a heavy pot. Even supermarkets are starting to stock it alongside mozzarella. But here’s the thing: most people still don’t know how to use it. They grill it like steak, or throw it into pasta without understanding its role in Indian cooking — as a protein that soaks up spices, not melts into them. That’s why this collection of posts matters. You’ll find real stories from home cooks who’ve tracked down paneer in small towns, figured out how to soften hard store-bought blocks, and replaced it with clever swaps when nothing else worked. Whether you’re in Tokyo or Texas, you’ll learn how to make Indian cheese work for you — no matter where you are.
