AI Generated Summary
- Punjab’s dairy farmers are gearing up for a major shift from their traditional focus on paneer to the lucrative world of artisanal cheeses, as changing consumer preferences and global culinary trends open up new opportunities for the state’s dairy industry.
- The transformation was the focus of a special dialogue hosted yesterday by the College of Dairy and Food Science Technology at Guru Angad Dev Veterinary and Animal Sciences University (GADVASU).
- As global culinary influences continue to shape Indian dining habits, Punjab’s dairy farmers may soon be known not just for their milk and paneer, but for producing world-class cheeses that cater to both domestic and international markets.
Punjab’s dairy farmers are gearing up for a major shift from their traditional focus on paneer to the lucrative world of artisanal cheeses, as changing consumer preferences and global culinary trends open up new opportunities for the state’s dairy industry.
The transformation was the focus of a special dialogue hosted yesterday by the College of Dairy and Food Science Technology at Guru Angad Dev Veterinary and Animal Sciences University (GADVASU). The event brought together dairy farmers, processors, retailers, quick-service restaurants (QSRs) and start-ups to discuss how Punjab can claim its share in the booming $98 billion global cheese market.
“Consumers Want More Than Paneer”
Dr JPS Gill, Vice-Chancellor of GADVASU, said the time was ripe for diversification. “While paneer will always be a staple in Indian kitchens, today’s consumers are exploring cheeses like Mozzarella, Ricotta, Chevre, Cheddar, Bocconcini, Burrata and Parmesan. These cheeses aren’t just ingredients; they bring unique textures and flavours to dishes,” he said.
Cheese varieties developed by GADVASU scientists were sampled at the event, offering a glimpse of Punjab’s growing expertise in crafting international-style cheeses. According to Dr Gill, the shift is not merely export-oriented; domestic demand is rapidly rising as urban Indians experiment with global cuisines. “From wood-fired pizzas with fresh mozzarella to salads with creamy Burrata, gourmet dairy is no longer just for high-end restaurants—it’s becoming a part of everyday dining,” he added.
Young Entrepreneurs Drive Change
Daljit Singh, president of the Progressive Dairy Farmers Association (PDFA), said the movement towards cheese-making aligns with changing demographics. “Many young entrepreneurs, especially those returning from abroad, have acquired a taste for international dairy products. This is the right time for Punjab to venture into cheese-making, and our strong milk production base makes it achievable,” he said.
Training and Support for Farmers
To support this shift, Dr RS Grewal, Director of Extension Education at GADVASU, announced a comprehensive training program. “We will provide six months of hands-on training, after which farmers can start their own ventures. Machines, technical assistance, and guidance on labelling, packaging and marketing will also be provided,” he said. “Our goal is to help farmers create market-ready, premium cheeses that meet evolving consumer tastes.”
Industry Collaboration on the Horizon
The initiative has already caught the attention of industry players. Representatives from Frontier Dairy Junction expressed interest in collaborating with the university to expand their cheese offerings, signalling growing enthusiasm for Punjab’s entry into the gourmet cheese market.
As global culinary influences continue to shape Indian dining habits, Punjab’s dairy farmers may soon be known not just for their milk and paneer, but for producing world-class cheeses that cater to both domestic and international markets.
