Paneer is a fresh acid-set cheese commonly used in South Asian cuisine, especially in Indian cooking. It is made from cow's milk or buffalo milk by curdling the milk with a food acid like lemon juice, vinegar, or yogurt. Unlike aged cheeses, paneer is non-aged and non-melting, resulting in a soft cheese that holds its shape well when cooked. It is sometimes called "Indian cottage cheese." Paneer is versatile in cooking and can be eaten as a snack, added to curries, grilled, fried, or used in various dishes. It is an important source of protein and calcium, especially for vegetarians, and is low in fat and cholesterol. Paneer has a mild, milky flavor and a texture similar to firm ricotta. It is typically made by heating milk, adding an acid to curdle it, draining the curds, and pressing out excess water to form blocks or cubes. This cheese is widely used throughout India and neighboring countries for dishes like palak paneer (spinach and paneer curry), matar paneer (peas and paneer), and in various flatbreads. Homemade paneer is easy to make and considered superior in texture and taste compared to store-bought versions. In summary, paneer is a fresh, mild, soft cheese integral to Indian cuisine, prized for its texture that does not melt and its rich protein content. It is a staple vegetarian ingredient in many traditional dishes. If you'd like, I can provide details on how to make paneer at home or suggest recipes using paneer.