Punjab’s Guru Angad Dev Veterinary and Animal Sciences University (GADVASU) is entering the premium cheese space by launching goat cheese (“chèvre”) production, a first for the state. The College of Dairy & Food Science Technology is developing a range of cheeses — from mozzarella and feta to ricotta and chèvre — with scientific precision, turning local milk into value-added gourmet products.
GADVASU has signed a MoU with Green Pockets Pvt. Ltd. to scale up the chèvre initiative: the university will provide technical expertise, training, and incubation support, while Green Pockets will package and market the cheese. According to GADVASU’s leadership, goat cheese commands a three-times higher price globally compared to traditional dairy cheese — offering a rich opportunity for farmers and goat rearers.
Experts at the university say this project is not only financially strategic but also socially impactful: goat cheese is being touted as a way to uplift goat-rearing communities, bringing them into a premium, export-ready value chain. Nutritionally, chèvre is also appealing — lighter on the stomach and rich in protein, calcium, and probiotics, making it a “health-smart” alternative.
Local cafés and restaurants have already begun tasting GADVASU’s cheese range; the products are available at the university’s own outlets, signaling early traction.
If successful, this move could reposition Punjab’s dairy sector, shifting farmers from low-margin milk sales to high-value, goat-milk cheese production — a bold bet on value-addition and rural entrepreneurship.
Source : Dairynews7x7 Nov 23rd 2025. The Tribune