Cheese is a popular food worldwide and is produced in a variety of forms. The prime objective of cheesemaking was to preserve the main constituents of milk and today with high quality protein and energy, cheese represents a balanced food diet even for non-vegetarians. There are around 3000 varieties of cheese produced worldwide that are classified as hard, very hard, soft, semi-soft, semi-hard depending upon the moisture content of the cheese. During the course of time the cheese making has undergone many developments from using refrigeration and pasteurized milk to the use of coagulants other than enzyme rennin. The more recent development is the accelerated ripening process which gives desired flavour and texture in very less time. Globally cheese market has witnessed significant growth in recent years, determined by a variety of factors, including changing consumer preferences towards protein-rich, convenient food options.