Quick Answer
Cheese manufacturing in India is growing with increasing consumer demand for processed cheese slices, mozzarella, cheddar, and artisanal varieties. All commercial cheese manufacturers must have FSSAI State License and comply with FSSAI dairy and cheese-specific standards.
Who Needs FSSAI License for Cheese Manufacturing?
- Processed cheese and cheese slice manufacturers
- Natural cheese (cheddar, gouda) producers
- Mozzarella and pizza cheese manufacturers
- Artisanal and specialty cheese makers
💡 The 14-digit FSSAI License number must be displayed at your premises and printed on all packaging, bills, and menus.
Which License Type Do You Need?
| Annual Turnover | License Type | Issued By |
|---|
| Below ₹12 Lakh | Basic FSSAI Registration | State Food Authority |
| ₹12 Lakh – ₹20 Crore | State FSSAI License | State Food Authority |
| Above ₹20 Crore | Central FSSAI License | FSSAI Central Office |
⚠️ If your business operates across multiple states, a Central FSSAI License is required regardless of turnover.
Documents Required
- PAN & Company documents
- Manufacturing facility proof
- Milk sourcing documentation
- List of cheese varieties to be produced
- Starter culture and rennet sourcing details
- Cold chain and ageing room specifications
- FSMS plan
- Water test report
Step-by-Step Application Process
- Determine License Type — Based on annual turnover decide Basic, State, or Central.
- Register on FoSCoS Portal — Visit foscos.fssai.gov.in and create an applicant account.
- Fill Application Form — Complete Form A (Basic) or Form B (State/Central).
- Upload Documents — Attach all required documents in prescribed formats.
- Pay Government Fee — Pay online via UPI, net banking, or debit/credit card.
- Await Inspection — An FSSAI officer may inspect your premises within 30 days.
- Receive License — Download your FSSAI License certificate from the FoSCoS portal.
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Fees & Timeline
| License Type | Government Fee | Processing Time |
|---|
| Basic Registration | ₹100/year | 7–10 working days |
| State License | ₹2,000–₹5,000/year | 15–30 working days |
| Central License | ₹7,500/year | 30–60 working days |
Frequently Asked Questions
What is the difference between natural cheese and processed cheese under FSSAI?
FSSAI has different compositional standards for natural cheese (made directly from milk) and processed cheese (made by blending and emulsifying natural cheese). Processed cheese must declare emulsifying salts on labels.
What are FSSAI standards for mozzarella cheese?
FSSAI specifies minimum milk fat content (minimum 18% on dry weight basis), maximum moisture content (52%), and microbiological standards for mozzarella. Cheese analogues (made with vegetable fat) cannot be sold as mozzarella.
Can artisanal cheese makers sell their products at farmers markets?
Yes, with FSSAI Registration or License. Basic Registration suffices for very small-scale artisan cheese makers. All cheese sold commercially must meet FSSAI compositional and safety standards including pasteurisation of milk used.
What cold chain requirements apply to aged and fresh cheeses?
Fresh cheeses (paneer, ricotta, fresh mozzarella) require refrigeration at 0–4°C. Semi-hard and hard aged cheeses can be stored at 8–12°C during ageing. All finished cheese must be refrigerated during retail display.
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