Churn to earn: GADVASU’s cheese plan to boost Punjab farmers’ income

Ludhiana: To help dairy farmers milk new opportunities, Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) has launched a hands-on initiative to train them in the art of cheesemaking — with the larger goal of boosting rural incomes and putting Punjab on the map as a premium cheese-producing region.Starting with popular fresh varieties like mozzarella, ricotta, and manouri (also known as sabre cheese), the university will offer not just technical know-how but also six months of incubation support, including training in product development, packaging, marketing, and access to a pilot-scale cheese processing unit to help farmers turn curds into cash.Recognising that strong market linkages are essential for success, the vet varsity recently organised a unique interactive session that brought together milk producers and potential buyers — including bakers, pizza makers, and quick service restaurant (QSR) chains. The aim was to help producers understand real-time market demand, quality expectations, and consumption trends directly from cheese clients, thereby creating both backward and forward integration."Although cheese is widely consumed in Punjab, most of it is still imported from outside the state," said Dr J P S Gill, vice-chancellor of GADVASU. "Our goal is to empower Punjab's farmers to move up the value chain by producing and selling premium cheeses locally and globally. This model includes everything, from training, technology, incubation, and to market access," he added.The College of Dairy and Food Science Technology also held a dialogue on ‘Cheese and its Prospects in Punjab'. The event saw participation from the Progressive Dairy Farmers Association (PDFA), Frontier Dairy Junction, dairy startups, food retailers, and university experts.At the event, participants sampled various types of cheese developed by at the varsity, including mozzarella, ricotta (made from whey), chevre (goat cheese), and cottage cheese, showcasing the possibilities of quality cheesemaking using local milk. University experts said how 120 kg of milk can yield approximately 10 kg of mozzarella and 5 kg of ricotta, dramatically improving profitability.Dr P K Pranav, professor and head of dairy technology, emphasised that Punjab's high-quality milk forms a strong base for producing premium cheeses. "The interest from both farmers and the market is real. With proper training and equipment, we can meet this rising demand," he said.Dr Inderpreet Kaur, professor and head of dairy economics and business management, said, "Cheese making is both science and art. Through structured training and economic guidance, it is possible to develop ecosystem to develop cheese-making hub in Punjab."Dr R S Grewal, director of extension education, underscored the importance of linking farmers directly with markets. "These sessions between producers and clients, bakers, chefs, QSRs, are game changers. They help producers understand demand, and clients get access to quality local produce," he said.PDFA president Daljit Singh appreciated the university's effort, saying, "This is the right time. With more youth coming back to start commercial farms and milk production on the rise, cheesemaking is a great diversification opportunity." QUOTE BOX:Although cheese is widely consumed in Punjab, most of it is still imported from outside the state. Our goal is to empower Punjab's farmers to move up the value chain by producing and selling premium cheeses locally and globally. This model includes everything, from training, technology, incubation, to market access, enabling farmers to produce and sell premium cheese locally and globally.Dr J P S Gill | Vice-chancellor, GADVASU