Archive · 26 Jul 2026
India's Growing Artisanal Cheese Movement
India, known for its rich dairy traditions, is now seeing a rise in artisanal cheese production.
A small but growing group of makers are producing a variety of cheeses like brie, burrata, gouda, feta, and smoked cheddar.
This movement is driven by a combination of factors, including the availability of lab-produced vegetarian rennet, reliable cold chain infrastructure, and a willing audience who have tasted the real thing abroad and want it at home.
The artisanal cheese makers are facing challenges such as farm practices, cold chain infrastructure, price, and palate education.
Despite these challenges, the industry is growing, with brands like Eleftheria experiencing a 30% year-on-year growth since the pandemic.
The makers are also working together to promote Indian-made cheese and support new entrants through the Indian Artisanal Cheese Association.
India is seeing a rise in artisanal cheese production, with makers producing a variety of cheeses like brie, burrata, gouda, feta, and smoked cheddar.
The movement is driven by the availability of lab-produced vegetarian rennet, reliable cold chain infrastructure, and a willing audience.
Artisanal cheese makers are facing challenges such as farm practices, cold chain infrastructure, price, and palate education.
Despite these challenges, the industry is growing, with brands like Eleftheria experiencing a 30% year-on-year growth since the pandemic.
The makers are working together to promote Indian-made cheese and support new entrants through the Indian Artisanal Cheese Association.
- Who
- Artisanal cheese makers like Mausam Narang, Mansi Jasani, Aditya Raghavan, Sohrab Chinoy, Manu Chandra, and Debarati and François Laederich.
- What
- The rise of artisanal cheese production in India.
- When
- The inflection point for the artisanal cheese industry in India was between 2012 and 2015.
- Where
- Primarily in Mumbai, but also in Bengaluru, Shimla, and other parts of India.
- Why
- To cater to a growing market of consumers who have tasted and appreciate imported cheeses and are willing to pay a premium for high-quality, locally made artisanal cheese.
Traditional Indian Dairy Practices
Artisanal Cheese Movement
Cheese Consumption
Traditional Indian Dairy Practices
Traditional Indian households primarily consume fresh dairy products like paneer, ghee, and dahi, viewing cheese as spoiled milk.
Artisanal Cheese Movement
Artisanal cheese makers are introducing a variety of cheeses like brie, burrata, gouda, feta, and smoked cheddar to the Indian market.
Cheese Production
Traditional Indian Dairy Practices
Traditional cheesemaking techniques were not prevalent in India due to cultural and religious taboos around curdling milk and the unavailability of rennet.
Artisanal Cheese Movement
Artisanal cheese makers are using lab-produced vegetarian rennet and modern techniques to produce cheese in India.
Market Demand
Traditional Indian Dairy Practices
Traditional dairy products are more affordable and widely accepted in the Indian market.
Artisanal Cheese Movement
Artisanal cheese makers are catering to a niche market of consumers who have tasted and appreciate imported cheeses and are willing to pay a premium for high-quality, locally made artisanal cheese.
- Primary Category
- BUSINESS
- Secondary Category
- Food Industry
- Tertiary Category
- Dairy
- Quaternary Category
- Artisanal Cheese
- Key Figures
- Mausam Narang, Mansi Jasani, Aditya Raghavan, Sohrab Chinoy, Manu Chandra, Debarati and François Laederich
- Notable Brands
- The Cheese Collective, Eleftheria, Begum Victoria, Amiksa, ABC Farms, Käse
- Challenges
- Farm practices, cold chain infrastructure, price and palate education
- Growth
- 30% year-on-year growth for Eleftheria since the pandemic