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Paneer (pronounced [pəniːr]) is a fresh cheese common in the Indian subcontinent. It is an unaged, non-melting soft cheese made by curdling milk with a fruit- or vegetable-derived acid, such as lemon juice. Its acid-set form, (cheese curd) before pressing, is called chhena.

The origin of paneer itself is debated. Ancient Indian, Afghan-Iranian and Portuguese-Bengali origins have been proposed for paneer.[4][5]

Vedic literature refers to a substance that is interpreted by some authors, such as Sanjeev Kapoor, as a form of paneer.[4] According to Arthur Berriedale Keith, a kind of cheese is "perhaps referred to" in Rigveda 6.48.18.[6] However, Otto Schrader believes that the Rigveda only mentions "a skin of sour milk, not cheese in the proper sense".[7] K. T. Achaya mentions that acidulation of milk was a taboo in the ancient Indo-Aryan culture, pointing out that the legends about Krishna make several references to milk, butter, ghee and dahi (yogurt), but do not mention sour milk cheese.[8] Ayurveda mentions dadhanwat, a milk product similar to paneer and ripened cheese today.[9]