Aged Cheese Koji – Paneer Fermented Umami Paste | Brown Koji Boy

Aged Cheese Koji is our boldest dairy-based ferment, made from paneer and koji. Think miso meets aged cheese — tangy, savoury and deeply umami-rich.

Sharp like parmesan, creamy like paneer and layered with fermentation, this paste delivers concentrated flavour in small amounts.

Funky, complex and built for depth.

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Key Features

Paneer-Based Ferment
A unique dairy ferment built on Indian cheese.

Cheesy, Tangy & Umami-Rich
Sharp, savoury and deeply layered in flavour.

Koji-Aged Complexity
Fermentation adds depth similar to aged cheeses.

High-Impact Ingredient
A little goes a long way.

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How to Use

• Spread lightly on sourdough, toast or paratha
• Whip into cream, butter or mayo for dips
• Stir into risotto, khichdi or sabzis
• Finish pasta, grilled vegetables or meats
• Add to sauces for depth and richness

Use sparingly — it’s intense.

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Ingredients: Paneer, Rice, Koji Culture (Aspergillus Oryzae), Salt

Product Attributes:

Fermented in Goa

Weight: 200g per pouch

Storage: Keep refrigerated at all times. Contains live active cultures.

Shelf Life: Best before 6 months from the packing date.

Care Instructions: ***Please open lid carefully in case of any pressure build up***   

Our best-by date is only an indicator to inform you that our miso's will be at peak quality for at least that given amount of time or a couple of months past that. 

Past that time our miso's dont go bad, but they might degrade slightly in terms of quality, color and taste (less, sweet, more funky) due to it's live nature. 

We have generally found our Miso's to be good for upto a year (store in freezer to maintain best quality)