Punjab Takes a Leap into the Cheese Market with First-Ever Goat Cheese Initiative

For years, mozzarella has reigned supreme on pizzas and pasta plates across India, symbolising the country’s growing appetite for cheese. As the national cheese industry expands at an impressive annual rate of 20 per cent, driven by changing food habits and a taste for global flavours, one surprising gap has lingered — Punjab, despite its rich dairy heritage, has had no dedicated cheese-making unit. That narrative is now changing, led by a pioneering effort from Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, which is introducing goat cheese, or chèvre, to the state for the first time.

At the university’s College of Dairy and Food Science Technology, researchers and technologists are blending tradition with innovation to craft an array of cheeses. Their portfolio now includes mozzarella made from cow and buffalo milk, bocconcini using buffalo milk, feta sourced from cow, buffalo and goat milk, ricotta and manouri from whey, and a range of whey-based spreads. Stealing the spotlight, however, is chèvre — a soft, tangy cheese derived from goat milk that promises to reshape Punjab’s dairy landscape.

According to Dr Inderpreet Kaur, Head of the Department of Dairy Economics and Business Management, the move was inspired by a market survey that revealed Punjab’s absence from the organised cheese manufacturing sector. “We realised that while other regions like Delhi and South India had established units, Punjab was missing out. To address this, we engaged with farmers, processors, retailers and start-ups to discuss how the state could tap into the global cheese industry valued at $98 billion,” she explained.

In a significant milestone, GADVASU has partnered with Green Pockets Private Limited through a memorandum of understanding to develop and promote chèvre commercially. As part of the collaboration, the university will provide technical expertise, training, consultancy and a year-long incubation programme, while Green Pockets will handle the packaging and marketing of the product. Quality assurance and innovation will remain under the university’s supervision.

Vice Chancellor Dr JPS Gill highlighted the broader potential of this initiative, noting that goat cheese holds strong promise in both domestic and international markets. “This project opens new avenues for farmers and livestock entrepreneurs, enabling them to diversify income and step into value-added dairy production,” he said.

The economic case for chèvre is equally compelling. Dr RS Grewal, Director of Extension Education, pointed out that goat cheese commands nearly three times the price of conventional cheese in international markets. “Goat farming has long been overlooked in India. By creating value-added products like chèvre, we can uplift goat-rearing communities and significantly improve their livelihoods,” he said.

Beyond profitability, chèvre also offers notable health benefits. Dr Nitika Goyal, Associate Professor of Dairy Technology, emphasised its nutritional profile, describing it as rich in protein, calcium and probiotics. “It is easier to digest and lighter on the stomach compared to cheeses made from cow or buffalo milk, making it an appealing choice for health-conscious consumers,” she noted.

The response from the local market has already begun to take shape. Restaurants, cafés and retail outlets in Ludhiana have started experimenting with GADVASU’s cheese varieties, which are also available at the university’s own sales outlet. With chèvre poised to enter wider circulation, Punjab’s farmers and entrepreneurs may soon find themselves at the centre of a burgeoning gourmet movement, blending rural enterprise with global culinary trends.