J&K’s ‘Kaladi cheese’ undergoing technological intervention at CFTRI

Jammu, Jun 15: Kaladi Cheese, a GI tag product from Udhampur in Jammu and Kashmir and popularly known as “Mozzarella of Jammu”, is currently undergoing technological intervention at the world class Central Food Technological Research Institute (CFTRI) Mysuru, Karnataka.

Sharing this significant input on his social media accounts, the Union Minister of State (independent charge) for Science & Technology and Earth Sciences, Dr. Jitendra Singh, who is also the Member Parliament from Udhampur, has stated that the intervention has led to extension of GI product’s refrigerated shelf life.

“The results achieved so far include extension of Kaladi’s refrigerated shelf life up to 21 days, without compromising quality, texture or nutritional value,” the Union Minister said, while narrating “The Kaladi Story” as part of “12 years of Seva (service) by CSIR (Council of Scientific & Industrial Research).”

DrJitendra, who is also the Union Minister of State in PMO, has revealed that the next step will be to convert this traditional food product into a commercially scalable product, that can be served in different recipes by professional food chains.

He points out that CFTRI Mysuru is the same institute which had earlier technologically helped develop millet recipes currently served, among others, by McDonald’s.

Earlier in January this year, Dr. Jitendra had asked the Directors of CSIR-Central Food Technology Research Institute (CSIR-CFTRI), Mysuru, Dr. Giridhar Parvatam, and CSIR-Indian Institute of Integrative Medicine (CSIR-IIIM), Jammu, Dr. Zabeer Ahmed, to upscale the “Kaladi”, the GI-tagged traditional dairy product of Udhampur district, for wider food applications and recipes, while strictly preserving its original flavour, texture and nutritional identity.

He had asserted that the focus should be on value addition and enhancement of shelf life, enabling Kaladi to reach national and international markets under the Government’s “One District One Product” (ODOP) initiative.

The mozzarella of Jammu- the GI tagged indigenous cheese of Udhampur, is an important part of the region’s food heritage and rural dairy economy.

Kaladi was given the Geographical Indication (GI) tag in October 2023 to officially protect its authenticity.

Made from cow or buffalo milk, Kaladi is prized for its distinctive flavour, meltability and characteristic stretchability.

However, the officials point out that traditional production methods often result in short shelf life and limited commercial scalability.

“In line with the vision of Prime Minister NarendraModi to promote indigenous products, strengthen rural livelihoods and unlock the potential of India’s traditional knowledge systems, CSIR-IIIM Jammu in collaboration with CSIR-CFTRI Mysuru launched a focussed scientific initiative under the guidance of Union Minister of State for Science and Technology DrJitendra Singh,” they trace the background of this technological intervention, presently underway at CFTRI, Mysuru.

Field studies in Udhampur, according to them, helped document traditional (Kaladi-making) practices and develop a standardised production process.

“The intervention improved (enhanced) microbial safety, extended refrigerated shelf life up to 21 days while preserving Kaladi’s authentic taste, texture and stretchability. Today this pioneering effort is paving the way for Kaladi to emerge as a nationally recognised indigenous fresh cheese blending tradition with innovation,” they assert.

The product had won praise of the Prime Minister NarendraModi also in his monthly “Mann Ki Baat” in its April 2026 edition.

“In our country, food traditions have never been confined, merely to taste. Indian cheese is an interesting part of this tradition. A few days ago, I shared information via a tweet. Two Indian cheese brands received prestigious awards at an international cheese competition held in Brazil. This achievement was widely discussed on social media. Many people have said to me that the diversity of cheese in India should also be discussed,” the Prime Minister had stated, while referring to Kaladi (Kalari) of J&K and “Chhurpi” of Ladakh.

Maintaining that a major change was taking place in India’s dairy sector, the PM observed, “Value addition in this sector has given our traditional flavours a new identity. Today, Indian cheese is making its mark globally. Be it breakfast, lunch, or dinner, the taste of India is reaching the world’s plates. Take Jammu and Kashmir’s Kalari (Kaladi) cheese – it’s known as the “Mozzarella of Kashmir.” The Gujjar-Bakarwal community has been making and eating it for generations.”

With regard to Ladakh delicacy, PM pointed out, “Meanwhile, “Chhurpi” is very popular in Sikkim, Arunachal Pradesh and Ladakh. The simplicity and softness of the mountains are felt in its taste. The special feature of this cheese is that it’s made from yak milk.”