Beyond Paneer: Punjab dairy farmers eye premium cheese market

Punjab’s dairy farmers are preparing to move beyond traditional paneer and enter the world of premium, artisanal cheeses, as global culinary trends and domestic demand for gourmet dairy products reshape the industry.

At the forefront of this transformation is the College of Dairy and Food Science Technology at Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), which today hosted an open dialogue and brought together dairy farmers, processors, retailers, quick service restaurants (QSRs) and start-ups to explore Punjab’s potential in the $98 billion global cheese market.

Dr JPS Gill, Vice-Chancellor of the university, emphasised the need to diversify Punjab’s dairy offerings. “While paneer remains a staple, the market is evolving. Consumers are now seeking Mozzarella, Ricotta, Chevre, Cheddar, Bocconcini, Burrata, and Parmesan—cheeses that offer unique textures and flavours,” he said.

Participants sampled a variety of cheeses developed by vet varsity scientists, showcasing Punjab’s growing expertise in crafting global-style cheeses. The event sparked enthusiastic discussions about how dairy farmers can tap into this emerging segment.

“The shift isn’t just about exports, it’s about changing tastes at home. With the rise of gourmet cooking, international cuisines and fusion restaurants, urban consumers are increasingly experimenting with cheeses beyond paneer. From wood-fired pizzas topped with fresh mozzarella to salads featuring creamy Burrata, the demand for specialty cheeses is surging,” said Dr Gill.

Daljit Singh, president, Progressive Dairy Farmers Association (PDFA), noted that many young entrepreneurs returning from abroad are bringing back a taste for global dairy products. “This is the right time for the PDFA to venture into cheese making,” he said, adding that Punjab’s growing milk production offered a strong foundation.

Dr RS Grewal, Director, Extension Education, highlighted the university’s role in supporting farmers with technical training, product development and incubation facilities. “Six months’ training will be imparted after which farmers will be able to start their own venture and machines will also be provided by the university. Help will be extended to the farmers for labelling, packaging and marketing. We’re not just teaching cheese making, we’re helping farmers create market-ready, high-quality products that meet evolving consumer expectations,” he said.

Representatives from the Frontier Dairy Junction expressed their interest in collaborating with the university to expand their cheese offerings.

Punjab