Indian cheeses

Paneer () is a fresh acid-set cheese, common in South Asian cuisine, made from cow milk or buffalo milk. It is a non-aged, non-melting soft cheese made by curdling milk with an acid, such as lemon juice or citric acid. Paneer was predominantly used in north Indian dishes and is commonly used throughout India due to its versatility as an ingredient in diverse dishes.

Chhurpi (), otherwise known as durkha and chogo/chugo, is a traditional cheese consumed in Nepal, Bhutan, Tibet and parts of Northeastern India. The two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice) and a very hard variety. Chhurpi is considered one of the hardest cheeses in the world.

Chhena () ଛେନ୍ନା in Odia or chhana () ছানা in Bengali, is a kind of acid-set cheese originating in the Indian subcontinent that is made from water buffalo or cow milk by adding food acids such as lemon juice and calcium lactate instead of rennet and straining out the whey.