Paneer is an originally Indian cheese that’s somewhat similar to Berloumi in use. However, Paneer is made in a completely different way and it has a very different texture. In the kitchen it’s usually used in a flavourful, spicy curry or vegetable dish. Paneer is packed with protein and in proportion, it has less fats than Berloumi. It is often said that paneer resembles tofu, but better.

We are going to start making paneer.

So I was thinking it would be fun to share the whole ‘market launch’ process with you through this blog. There will be less interesting stories, too, because I want to openly show both the positive and negative aspects of this process.

When it comes to paneer, we are really just getting started. We can make paneer with the machines we already have, but it’s not very efficient. We do have a few customers, like Foodbag, for whom we regularly make paneer.

The goal is to produce at least 1 ton of paneer per week by the end of 2025, distributed by at least one major retailer.

If you are interested in our paneer story, you can subscribe to this blog. You will get updates in your mailbox. If you are not interested, you can pretend you are.