Jammu, June 17: A traditional cheese long associated with the hills of Jammu and Kashmir may soon find a place on menus and retail shelves far beyond its native region. Kaladi, the Geographical Indication (GI)-tagged dairy product often described as Jammu’s answer to mozzarella, is undergoing scientific intervention aimed at extending its shelf life and expanding its commercial appeal.
Union Minister of State (Independent Charge) for Science and Technology and Earth Sciences, Jitendra Singh, announced that scientists at the Central Food Technological Research Institute (CFTRI), Mysuru, have successfully extended Kaladi’s shelf life to 21 days without compromising its texture, flavour, or nutritional value.
The breakthrough addresses one of the biggest challenges facing the traditional cheese: perishability. Produced from cow’s or buffalo’s milk, Kaladi is known for its distinctive firm exterior and soft, creamy interior. While highly popular across the Udhampur region and parts of the Pir Panjal range, its short shelf life has historically limited wider distribution and commercialisation.
Next Phase: From Local Delicacy to Mainstream Product
Researchers are now working on developing commercially scalable versions of Kaladi that can be incorporated into a variety of recipes suitable for restaurant chains and professional food service operators.
According to Singh, the same institute previously developed millet-based recipes that were later adopted by major food chains, demonstrating how scientific innovation can help traditional foods enter mainstream markets.
The initiative aligns with the Government of India’s One District One Product (ODOP) programme, which seeks to promote region-specific products through value addition, branding and market expansion.
Earlier this year, Singh emphasised the need to preserve Kaladi’s unique flavour profile while improving its shelf life and versatility, enabling it to compete in national and international markets.
Economic Opportunity for Rural Producers
Experts believe the development could significantly benefit dairy farmers and traditional producers in Jammu and Kashmir, particularly in rural areas where Kaladi production forms part of local livelihoods.
“The extension of shelf life is a critical step. Traditional foods often struggle to move beyond regional markets because of logistical constraints. If quality is maintained, Kaladi could emerge as a premium indigenous cheese category,” said a food technology expert familiar with dairy product commercialisation.
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Local residents have also welcomed the initiative. “The push could boost rural incomes and introduce our heritage cheese to a much wider community of consumers,” said Sanjay Kumar, a resident of Ramnagar in Udhampur, one of the traditional centres of Kaladi production.
A Heritage Product with Deep Roots
Kaladi is widely believed to have originated among the Dogra communities of Jammu and has been an integral part of the region’s culinary identity for generations. The cheese has also traditionally been produced by the nomadic Gujjar and Bakerwal communities of the Pir Panjal region, who developed the practice as a way to utilise surplus milk during seasonal migrations.
With scientific backing, improved shelf life and efforts to diversify its culinary applications, Kaladi appears poised for a transformation from a regional speciality sold in local markets and roadside eateries into a nationally recognised dairy product.
For Jammu and Kashmir’s traditional food sector, the success of the initiative could offer a model for how indigenous products can be preserved, modernised and introduced to wider markets without losing their cultural identity.
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