Cheese may be a staple in pizzas and pastas, but Punjab has never had a dedicated cheese-making unit—despite India’s cheese market growing at nearly 20% a year. Most production happens in Delhi and South India. Now, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, is changing the script by introducing goat cheese (chèvre) to Punjab’s food and entrepreneurship scene.
At GADVASU’s College of Dairy and Food Science Technology, experts are crafting a wide range of cheeses with both science and creativity. Their portfolio includes Mozzarella, Bocconcini, Feta (cow, buffalo, goat), Ricotta, Manouri, whey cheese spreads, and the newest star—chèvre made from goat milk.
Dr. Inderpreet Kaur, Head of Dairy Economics and Business Management, said a survey showed Punjab had zero dedicated cheese-making units. That pushed GADVASU to bring together farmers, processors, start-ups, QSRs, and retailers to explore Punjab’s opportunity in the $98 billion global cheese market.
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For the first time, a company—Green Pockets Pvt. Ltd.—has stepped up to champion goat cheese in Punjab. GADVASU has signed an MoU with them to develop and promote chèvre. The university will provide technical training, consultancy, and a year of incubation support, while Green Pockets will handle packaging and marketing.
Vice Chancellor Dr. JPS Gill said goat cheese has strong domestic and export potential, opening new opportunities for farmers and livestock entrepreneurs. Director of Extension Education Dr. R.S. Grewal highlighted that goat cheese sells at three times the price of traditional cheese internationally, and value addition could uplift India’s often-neglected goat farming community.
Goat cheese also offers health advantages. Dr. Nitika Goyal, Associate Professor of Dairy Technology, noted that chèvre is easy to digest and rich in protein, calcium, and probiotics—making it appealing for health-conscious consumers.
Local restaurants, cafés, and stores in Ludhiana are already experimenting with GADVASU’s cheeses, which are also sold at the university’s outlet. With chèvre now entering the market, Punjab’s farmers may soon find themselves part of a global gourmet success story.
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