Paneer (Hindi: पनीर panīr, from Persian پنير panir) is the most common Persian and South Asian cheese. It is an unaged, acid-set, non-melting farmer cheese that is similar to acid-set fresh mozzarella and queso blanco, except that it does not have salt added, much like hoop cheese. It is also very similar to ricotta or ricotta salata(pressed ricotta), which is an easy subsitute for many recipes that call for paneer.Mozzarella does not make a good substitute because of its melting temperature.

Most varieties of paneer are simply pressed into a cube and then sliced or chopped, although the eastern variety (known as ছানা chhana in Bengali and ଛେନା chhena in Oriya) is beaten or kneaded like mozzarella, and crumbles more easily than the North and South Indian variants of paneer. Paneer is one of the few types of cheese indigenous to the Indian subcontinent, and is widely used in Indian cuisine and even some Middle Eastern and Southeast Asian cuisine. Unlike most cheeses in the world, the making of paneer does not involve rennet, and is therefore completely vegetarian. Paneer is a primary source of protein for Buddhists (typically those of Southeast Asian origin) who adhere to vegetarian as opposed to vegan diets.

Firm tofu has a similar texture and consistency so it can be used in place of paneer as a non-dairy substitute. A significant difference between mozzarella and paneer is the fact that mozzarella melts like many other cheeses whereas paneer does not melt while cooking.