I regularly make spicy Indian meals, but have been unable to find a cheese that pairs well. Does anyone know of one?
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Homemade paneer, made with full-fat milk. Full-fat is important, as fat shields the capsaicin receptors in your tongue, and can make spicy food more palatable for those that can't handle spice. You can buy paneer at an Indian market, but you can make it at home with minimal effort. All you need is a gallon of whole milk, some lemon juice, a pot to boil it in, and cheesecloth. Here's a step-by-step guide with pictures. |
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Paneer is the obvious one. It can be used as a primary ingredient in a curry. |
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High moisture sharp cheddar cheese is what we usually use with spicy foods, because it has a stronger flavor than others and doesn't get drowned out. We use high moisture to help it melt (it is usually dry and crumbly). |
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