However, despite its popularity, Kaladi’s commercial expansion has been squeezed by its short shelf life. | Photo Credit: MUKESH GUPTA

For generations, Kaladi has been a culinary staple across the hills of Udhampur and the Pir Panjal region of Jammu and Kashmir. 

Often described as the region’s answer to mozzarella, the traditional cheese is prized for its unique taste, texture and cultural significance. Made of cow’s or buffalo, Kaldi is a ripened dairy product cherished for its firm exterior and soft and creamy interior. 

However, despite its popularity, Kaladi’s commercial expansion has been squeezed by its short shelf life.

But that may now be changing. According to Union Minister of State (Independent Charge) for Science and Technology and Earth Sciences, Jitendra Singh, the GI-tagged cheese is undergoing technological intervention at the Central Food Technological Research Institute (CFTRI), Mysuru, one of India’s premier food research institutions. The minister on Monday announced in a social media post that scientists have already succeeded in extending Kaladi’s shelf life to 21 days without affecting its quality, texture or nutritional value.

The development could mark a turning point for the traditional dairy product, opening possibilities for large-scale marketing beyond Jammu and Kashmir.

next phase

Researchers are now working on the next phase: transforming Kaladi into a commercially scalable product “that can be served in different recipes by professional food chains”, Singh said. 

According Singh, CFTRI Mysuru is the same institute, which had earlier developed Millet recipes currently served among others, by McDonalds. 

Earlier this year, the Union Minister had called for scaling up Kaladi for a wider range of culinary applications while ensuring that its distinctive flavour, texture and nutritional qualities remain intact. He had stressed the need for value addition and improved shelf life to enable the traditional cheese to access national and international markets, in line with the Government’s One District One Product (ODOP) initiative.

Both the officials and locals said that if successful, Kaladi, made could follow a similar trajectory, moving from local kitchens and roadside eateries to restaurant chains and retail shelves across the country.

“The push could boost the rural income and help bringing the heritage cheese to wider community of cheese lovers”, said Sanjay Kumar, a local of Ramnagar in Udhampur.

The area is the traditional hub of Kaladi production. The cheese is widely believed to have originated among the Dogras of Jammu and has long been an integral part of the region’s culinary heritage. It has also traditionally been prepared by the nomadic Gujjar and Bakerwal communities of the Pir Panjal region, who developed and preserved the practice as a means of utilizing surplus milk.

Published on June 15, 2026