a fresh mild whey cheese produced in Cyprus, is very similar in taste and texture to fresh Indian paneer. Circassian cheese is produced using a similar method and is close in consistency to paneer, but is usually salted. Farmer cheese (pressed curds) and firm versions of quark are similar except that they are made from cultured milk and may be salted. Although many Indians translate "paneer" into "cottage cheese", cottage cheese is made using rennet extracted from the stomach of ruminants. Queso blanco or queso fresco are often recommended as substitutes in the Americas and Spain as they are more commercially available in many American markets. Queso blanco can be a closer match, as it is acid-set while queso fresco frequently uses rennet at a lower temperature. Both are generally salted, unlike paneer. It is also similar to unsalted halloumi. See also References Indian cuisine Indian cheeses Punjabi cuisine Nepalese cuisine Vegetarian cuisine Bengali cuisine Sri Lankan cuisine Bangladeshi cuisine Iranian cuisine