From Curd to Commerce: Punjab’s Dairy Farmers to Learn Cheesemaking for Market Diversification
Ludhiana | 22 July 2025 — In a bold move to position Punjab as a premium cheese-producing region and expand income avenues for dairy farmers, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) has launched a comprehensive cheesemaking incubation program.
The initiative provides hands-on training in producing fresh cheese varieties, such as mozzarella, ricotta, manouri, and chevre, along with six months of incubation support in product development, food packaging, business planning, and market linkage — enabling farmers to turn milk into margin-rich, artisanal cheese.
“Although cheese is widely consumed in Punjab, most of it is imported,” said Dr. J.P.S. Gill, Vice-Chancellor of GADVASU.
“Our goal is to empower farmers to move up the value chain by producing and selling premium cheeses locally and globally.”
Incubation Support & Infrastructure Access
Under the program, farmers will have access to:
- A pilot-scale cheese processing unit
- Expert mentorship from dairy technologists and economists
- Support in branding, pricing, and market alignment
- Direct networking with chefs, bakers, pizza chains, and QSRs
Market Linkages as Game Change: Recognising that access to markets is critical, GADVASU recently hosted a first-of-its-kind interactive session connecting milk producers with:
- Food retailers
- Pizza makers
- Quick service restaurant (QSR) chains
- Progressive Dairy Farmers Association (PDFA)
This helped farmers gain real-time insights into buyer expectations, allowing buyers to explore fresh, local cheese sourcing options.
“These dialogues are game-changers,” said Dr. R.S. Grewal, Director of Extension Education.
“They bridge the gap between what farmers can produce and what the market actually wants.”
Cheesemaking: Science, Art & Economics
At a recent workshop on “Cheese and Its Prospects in Punjab,” GADVASU showcased cheeses made from locally sourced milk, including:
- Mozzarella
- Ricotta (whey-based)
- Chevre (goat cheese)
- Cottage cheese
Dr. P.K. Pranav, Head of Dairy Technology, emphasised the economics:
“120 kg of milk can yield 10 kg of mozzarella and 5 kg of ricotta — a highly profitable conversion rate if scaled correctly.”
Dr. Inderpreet Kaur, Head of Dairy Economics, added:
“Cheesemaking blends science with art. Our program provides the technical, economic, and market know-how to build Punjab as India’s cheesemaking hub.”
Momentum from the Ground: Youth & Commercial Dairying
PDFA President Daljit Singh praised the initiative:
“This is the right time. Youth are returning to dairy, commercial farming is expanding, and demand for cheese is growing. This program offers the perfect diversification opportunity.”
With rising milk production in Punjab and a push toward value-added dairy products, GADVASU’s incubation model could inspire similar programs across India.
📍Impact Highlights
- 📈 Trains farmers to capture cheese demand within Punjab
- 🧀 Introduces mozzarella, ricotta, and goat cheese production using local milk
- 🤝 Connects farmers to QSRs, bakers, and chefs
- 🧪 Uses pilot plants, business mentoring, and packaging design to enable small-scale dairy entrepreneurship
- 🇮🇳 Aims to position Punjab as a premium cheese-exporting region
