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By international standards, the cheese industry in India is a new one, but it’s growing quickly. International dairy companies can discover a lucrative market in India that provides strong growth in cheese sales, but indigenous players are also developing sizable enterprises and may reap some benefits.
This market is still in its infancy, limited in product diversity in sales and dominated primarily by processed versions of mozzarella- and cheddar-style cheese.
The India cheese market accounted for $XX Billion in 2021 and is anticipated to reach $XX Billion by 2030, registering a CAGR of XX% from 2022 to 2030.
Manufacturers are releasing a variety of cheese products with different flavours, such as oregano pickle, pepper, garlic, and red chilli flakes.
The consumption of cheese as a stand-alone product, which is viewed as rare and an upscale option, is one area where sales are still low, though. While People occasionally consume cheese for health reasons in western societies.
Selling cheese as a component for home-cooked foods rather than as a stand-alone chilled product is simpler because prepared food is typically a part of every meal in India.
But the percentage of vegetarian Indians is a beneficial cultural aspect for cheese makers. According to several surveys, including the most recent census, 30% of people identify as vegetarians.
International competitors eyeing the market should keep in mind that Indian cheese is typically prepared from a variety of milk sources, including both cows and buffalos.
Another distinction, which could be even another barrier for imported goods, is that Indian producers utilise vegetarian rennet, whereas rennet derived from calf intestine is used everywhere else.
Vallombrosa Cheese is a minor Indian company that sells cheese with a large amount of buffalo milk in it.
