Traipse through history of the evolution of cheese, with detours through several indigenous varieties of this much-loved dairy product and you are likely to find that a stunning range of difference of opinion surrounds the origins of Paneer. What, however, would appear to be undisputed is that Paneer is, essentially, “hot, curdled milk masses press-ed together to produce a smooth white solid” that has come to be classified as cheese.
Further research asserts that Paneer falls into the category of “acid-and-heat coagulated cheeses.” It is a process through which, utilizing some acidic ingredient, milk is deliberately “heated and split” into curds and whey.
Flora Gardens, Mahaica River cattle farmer Mohan Singh stumbled upon the Paneer trail in the midst of a diligent search for markets for the milk provided by his cows. He found Paneer instead.