Dangke vs Paneer
Dangke
Facts
- Texture
- Soft
- Type
- Fresh
- Rind
- No rind
- Country
- Indonesia
Dangke is a traditional fresh cheese from Indonesia. Makers heat fresh milk and curdle it with sap from papaya, not with animal rennet. The curds are soft, mild, and a little chewy, closer to a firm fresh curd than to a long-aged wheel. Banana leaves often wrap the pieces after a short rest in brine. It is a local food, sold and cooked in ordinary Indonesian meals.
Paneer
Facts
- Milk
- Cow
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- India
Paneer is a fresh acid-set cheese from the Indian subcontinent. Hot milk is curdled with lemon, yogurt, or another acid. There is no rennet and no aging.