Paneer is an unsung hero of the cheese world. This fresh, acid-set Indian cheese doesn’t melt and is typically made from buffalo milk or a mix of buffalo and cow’s milk in India, and cow’s milk in the United States. It’s most well known as the protein in saag paneer (a dish you’ll find on almost every Indian restaurant menu), made of creamy spiced greens (often spinach) cooked with fried cubes of paneer, and is often the extent of most people’s paneer knowledge. But one Oakland-based paneer company is trying to change that