Cheese-makers in India are craft and commercial artisans operating at the intersection of dairy science, microbiology, and patient affinage — converting raw or pasteurised milk into aged, fresh, and semi-hard cheeses for specialty retail, hotels, restaurants, and export. The Indian specialty cheese sector is niche but rapidly professionalising: pioneers like Käse (Bengaluru, founded by Namrata Sundaresan), The Spotted Cow Fromagerie (Bengaluru, Aditya Raghavan), Eleftheria Cheese (Mumbai, Mausam Narang), and La Ferme Bagh-e-Banoo (Pondicherry) have demonstrated that Indian-made Gouda, Camembert, Brie, ricotta, and aged cheddar can command ₹800–₹2,500/kg at premium retail (Whole Foods India, Modern Bazaar, Foodhall). The role demands mastery of starter culture selection (mesophilic vs thermophilic, bacteriophage management), rennet chemistry (calf/microbial), curd-to-whey ratios, brining science, and the full affinage cycle — from rind washing and mold management (Penicillium candidum, P. roqueforti, B. linens) to humidity and temperature-controlled aging rooms running at precise 10–14°C/90–95% RH for extended periods. FSSAI Schedule 4 GMP and product-standard compliance under FSS Regulations 2011 (IS 2802 for processed cheese) govern commercial operations.