Camel and goat cheeses are being made and sold in India, with reported producers in Gujarat and Rajasthan and examples of urban, hotel and business-to-business demand. The evidence points to a developing niche—not a market whose size or growth has been reliably measured. Figures often cited for India’s cheese market cover cheese overall, not camel or goat cheese specifically.
What the market evidence does—and does not—show
A Scroll.in feature published on 15 January 2024 reported local ventures producing camel- and goat-milk cheeses, along with tasting events, city customers and hospitality or B2B placements. Those are concrete signs of activity, but they are individual examples, not a representative survey of Indian consumers or retailers.
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The same feature cited IMARC estimates that India’s overall cheese market was worth ₹71.3 billion in 2022 and was projected to reach ₹262.6 billion by 2028, alongside a reported 24.06% growth rate. These are broad cheese-market figures, not estimates for camel or goat cheese. The retrieved report passage does not explain the precise calculation basis for the growth rate.
Bahula Naturals founder Aakriti Srivastava described artisanal cheese as showing a “CAGR (compound annual growth rate) of artisanal cheese ‘shows an upward trend of 22%’.” This is her attributed estimate, not an independently validated official statistic. No reliable current national production or sales total, or segment growth rate, for Indian camel cheese or goat cheese is established in the cited reporting.
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- Origin: United States
- Milk Type: Goat
- Pasteurized
- Goat cheese as it should be: creamy and smooth, with a rich, full flavor and pleasantly tangy finish
- Crumble atop soups, salads or grilled or roasted vegetables for a light, lemony flavor hit
Where the cheeses are being made
Panchal Dairy: goat and sheep cheese in Kachchh
Panchal Dairy began in January 2022 in Sayla, Kachchh, Gujarat. Cheesemakers Arpan Kalotra and Bhimsinhbhai Ghangal make goat-milk chèvre, halloumi, marinated feta, tomme and tymsboro, as well as sheep-milk ricotta, pecorino and manchego.
The January 2024 feature reported that the operation used 100 litres of milk daily for cheesemaking, including 70 litres of goat milk, sourced from local Rabari and Bharwad communities. These are reported figures, not independently audited capacity data. The feature said goat milk was available for about seven months of the year; aging cheeses offered a way to carry product through the remaining months. Kase Cheese, founded by cheesemaker Namrata Sunderasan, was identified as Panchal Dairy’s largest B2B client at the time.
Bahula Naturals: camel cheese in Bikaner
In Bikaner, Rajasthan, Bahula Naturals reports making aged cheshire, halloumi and feta from camel milk. Founder Aakriti Srivastava told Scroll.in that the company procured 250–300 litres of camel milk from 45 herders for different dairy products and used about 100 litres a day for four or five cheesemaking batches. The feature named Bengaluru, Goa and Delhi among its customer locations. These figures and customer geographies describe the situation reported in January 2024, not guaranteed current operations or distribution.
Rank #2
- Origin: United States
- Milk Type: Goat
- Pasteurized
- Goat cheese as it should be: creamy and smooth, with a rich, full flavor
- Conveniently pre-crumbled for topping salads, pizzas, and vegetable dishes
Camel Charisma: products linked to herding communities
Camel Charisma promotes camel-milk products, including artisanal cheese, in Rajasthan’s Pali and Godwar region. Scroll.in reported a Godwar Camel Cheese Festival in November 2022 in support of Raika camel breeders, as well as hotel menu or client examples in Udaipur and Jodhpur. These examples show efforts to connect product-making with herding livelihoods; they do not establish broad retail availability.
Why supply and livelihood matter
These producers work with different animals and supply arrangements, so their products should not be treated as one uniform category. Panchal Dairy’s reported goat-milk supply is seasonal, and aging is one response to the months when fresh milk is unavailable. Camel cheese depends on camel-milk collection and relationships with herding communities. The approaches are locally rooted rather than evidence of a standardized national supply chain.
There is also a wider camel-milk context. The Food and Agriculture Organization of the United Nations describes Kutch District Co-operative Milk Producers’ Union Limited, known as Sarhad Dairy, as developing camel-milk aggregation and a value chain in Kutch. That work connects commercialization with camel-sector conservation, but it is not evidence of a particular camel-cheese line or of cheese-market scale.
Rank #3
- Origin: Vermont
- Milk Type: Goat
- Pasteurized Milk
- A 100% all-natural, award-winning goat cheese recipe
- Made with vegetarian rennet
The Scroll.in report framed value-added dairy as one possible livelihood avenue amid pressures on pastoral households, including fewer grazing grounds and changing economic circumstances. It also included a caution from Vasant Saberwal of the Centre for Pastoralism: “Cheesemaking, however, cannot bolster the traditional livelihood of pastoral communities and herders by itself.” Cheese may contribute to income and community participation, but it should not be presented as a standalone solution for herding livelihoods or animal conservation.
How to read the signs of demand
- Urban customers: The reported customer cities for Bahula Naturals indicate orders or interest beyond its base, but do not reveal volumes or current reach.
- Hospitality and B2B: Hotel examples and Panchal Dairy’s reported client relationship show routes to market beyond direct consumer sales.
- Tasting and events: The reported Chennai tasting and Godwar festival are evidence of product exposure and community-linked promotion, not a national demand survey.
For context, the Scroll.in feature reported that goat milk accounts for about 3% of India’s milk production, citing the Department of Animal Husbandry and Dairying’s 2022–23 annual report. That is a share of milk production, not a measure of goat-cheese output or sales. The feature also attributed goat milk’s relatively low share partly to its lower fat content and described specialty cheese as a way to add value and extend milk shelf life; those explanations should not be mistaken for a universal nutritional or food-safety conclusion.
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What consumers can conclude about availability
The reporting establishes that camel- and goat-milk cheeses have been produced in India and that some have reached urban customers, businesses or hospitality venues. It does not verify which products are currently in stock, where they can be ordered, whether producers ship to particular cities, or what refrigeration and delivery arrangements are available. A product’s appearance in a 2024 report is not a guarantee of present-day availability.
Rank #4
- Origin: United States
- Milk Type: Goat
- Pasteurized
- Goat cheese as it should be: creamy and smooth, with a rich, full flavor and pleasantly tangy finish
- Crumble atop soups, salads or grilled or roasted vegetables for a light, lemony flavor hit
For now, the soundest description is a small, developing artisanal niche with documented producers and demand signals, but no reliable segment-wide sales or growth measure. The much larger figures sometimes attached to the story concern India’s cheese market as a whole.
Source: Scroll.in, Azera Parveen Rahman, “Camel, goat cheese find niche but growing market in India,” 15 January 2024. FAO India, “Camel Milk Value Chain in India: Conservation to Commercialization”.
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