Kaladhi is a hard and dry cheese variety of Jammu and Kashmir State of India. It is prepared by directly acidifying the milk with some easily available organic acids and working out coagulum into a pat. Small balls made out of the pat are later given a circular shape of varying diameters and dried. The product has a tremendous market potential and is considered a delicacy. Buttermilk cheeses in Europe, Tibet cheese in Tibet, Chugga or Churpi in Nepal and native paneer are some of the documented products with similarities in characteristics and utilization. Besides being a salubrious food, it is believed to possess antidiarrhoeal, anticold and antitussive properties. This book will be beneficial to the researchers and scholars of food technology, dairy technology, animal products technology as well as to the personnel of the dairy and food processing industries.