Paneer and halloumi are not the same. Paneer is made from curdling milk and an acid such as lemon juice, vinegar, citric acid, or yogurt. It is a mild flavored cheese that is not very salty. Halloumi on the other hand is a natural cheese formed from a mixture of goat and sheep’s milk. It hardly has any acid in it at all, but is a lot saltier in flavor than paneer. Paneer has a delicate and soft texture which makes it crumble easily. Contrastingly, halloumi is meaty and chewy in texture and doesn’t crumble easily. Both the high acid in paneer and low acid in halloumi prevent these types of cheese from melting.