How much does cheese cost per kg in Pakistan?

It depends entirely on which of four markets you mean — imported block, local block, processed slices, or frozen shredded — and they do not overlap much. The table above gives the observed range for each with the date it was last checked, rather than one national figure, because a single number for 'cheese' would be meaningless.

Why is cheddar more expensive than mozzarella here?

Two reasons. Cheddar is aged, so it carries months of storage and weight loss before it can be sold, while mozzarella is sold fresh or frozen within days. And most cheddar sold in Pakistan is imported, so it also carries the exchange rate and duty, while most mozzarella is made locally.

Is imported cheese better than local cheese?

For hard aged cheeses there is a real difference, because the ageing is the product. For mozzarella there is very little difference that survives being melted, and the import premium mostly buys a label.

Do you sell mozzarella or parmesan?

No. We make aged farmhouse cheddar and nothing else. The mozzarella and parmesan rows on this page are reference figures so the comparison is complete — they are not products you can order from us.

What is the best cheese in Pakistan?

Nobody can substantiate that as a single answer. The useful comparison is narrower: imported aged block for flavour, local block mozzarella for melting, processed slices for a sandwich and a shelf. We make aged farmhouse cheddar and would rather say what it is good for than claim it wins every argument.

How much does cream cheese cost in Pakistan?

The table above gives the current observed range. Cream cheese splits sharply between local tubs and imported ones, with a wide gap between them — it is fresh and unripened, so it is priced quite differently from block cheese.

Why is shredded cheese more expensive than a block?

Because you are paying for the grating, the anti-caking starch and the freezing. For home cooking a block is cheaper per kilo and melts more cleanly, since there is no starch in it.

Cheese Prices in Pakistan

Rates updated: 13 August 2026

6 min readBy Mehran Yusuf

The short answer

Cheese in Pakistan is really four markets wearing one name: imported block cheese, locally made block cheese, processed slices and spreads, and frozen shredded mozzarella for pizza. They are priced in that order, roughly highest to lowest, and the gaps between them are not arbitrary — they follow how much milk went in, how long someone had to wait, and whether the product crossed a border. We make aged cheddar in our own dairy from our own herd's milk, so the cheddar row below is a price we set rather than one we looked up.

Cheese prices by type

The ranges below are what we observe rather than an official series — there is no published national price index for cheese in Pakistan, and any site presenting one figure as the price of cheese is guessing. Rates move with the exchange rate for anything imported, with milk prices for anything local, and sharply with pack size: the per-kilo cost of a 200 g block is well above that of a full one.

Cheese — observed ranges, PKR. Ranges, not fixed prices.
Item	Farm gate / mandi	Retail	Ours	Source
Aged farmhouse cheddar†چیڈر پنیرMatured in our own dairy from our herd's milk. Our wedge works out at ₨5,000/kg.	—	₨4,000 – 6,500 / kg	₨1,250 / 250g wedgeOrder from us	Our farm
Cheddar (imported block)†امپورٹڈ چیڈرMoves with the exchange rate, and does not come back down as fast	—	₨3,200 – 5,500 / kg	We don’t sell this	National average
Mozzarella (local block)†موزریلاReference only — we do not make mozzarella	—	₨1,500 – 2,400 / kg	We don’t sell this	National average
Mozzarella (shredded, frozen)†شریڈڈ موزریلاCosts more per kilo than the block it was grated from	—	₨1,800 – 2,800 / kg	We don’t sell this	National average
Parmesan (imported)†پارمیزانReference only — imported, we do not sell it	—	₨6,000 – 12,000 / kg	We don’t sell this	National average
Processed cheese slices†چیز سلائسEmulsified cheese product, not aged cheese. Packaging weight is counted in.	—	₨550 – 850 / 200 g packet	We don’t sell this	National average
Cheese spread / tin cheese†چیز اسپریڈ	—	₨850 – 1,400 / 400 g tub	We don’t sell this	National average
Cream cheese†کریم چیزFresh, unripened and sold in tubs. Local and imported tubs sit far apart on price.	—	₨2,200 – 3,600 / kg	We don’t sell this	National average
Mascarpone (imported)†مسکارپونےReference only — imported, and priced on the exchange rate.	—	₨3,500 – 5,500 / kg	We don’t sell this	National average
Pizza cheese blend†پیزا چیزUsually mozzarella cut with cheddar or analogue cheese. The 2 kg pack is the standard trade size.	—	₨2,600 – 4,200 / 2 kg	We don’t sell this	National average

† Indicative. These rows are compiled from market knowledge and trade rates rather than checked by us this month, and we are working through them. Rows without the mark are either our own transactions or figures we have verified directly — that distinction is the point of publishing this at all, so we would rather show it than quietly average the two together.

These are ranges we observe, not fixed prices: rates move with city, season and quality, and a farm-gate figure is never what you pay at a shop counter. Where we sell the item ourselves, the price shown is the one you are charged at checkout.

Why aged cheddar costs more than a processed slice

It is not branding. A kilo of cheddar takes roughly ten litres of whole milk, and then it takes time — our wheels sit in the dairy for months before we cut them, losing weight to evaporation the whole while and occupying space that earns nothing until they are sold. Every month of maturing is a month of cost with no revenue against it, which is what you are paying for in an aged cheese and what makes the flavour sharp rather than mild.

A processed slice is a different product with a different economics. It starts from cheese, then adds emulsifying salts, water and often milk solids or vegetable fat, and the result is stable, meltable and cheap to make at volume. It is legally not the same thing as aged cheese and it is not sold as such — read the pack and the ingredient list tells you plainly. Neither is a fraud; they answer different questions. A slice is engineered for a sandwich and a shelf. Aged cheddar is engineered for flavour.

Between them sits the local block market — mozzarella and processed cheddar made in Pakistan, sold in blocks and priced on milk rather than on the dollar. This is where most of the country's cheese volume actually is.

Imported against local: what the price gap really tracks

Imported cheese carries the exchange rate, duty, and a cold chain that has to hold from a European dairy to a shop in Karachi. When the rupee moves, imported block prices move with it within weeks, and they do not come back down as quickly as they went up. Local cheese tracks the milk price instead, which moves on a different and slower clock.

For a buyer this is the useful distinction, more useful than brand: if the recipe needs a hard aged cheese, imported and local are genuinely different products and the price gap is partly real. If the recipe needs something that melts on a pizza, mozzarella is mozzarella and paying an import premium for it is money spent on a label.

Branded cheese in Pakistan: what you are choosing between

The Pakistani cheese shelf is small enough to describe honestly. A handful of local manufacturers make block and processed cheese domestically and dominate by volume; a set of imported brands, mostly Gulf-processed or European, occupy the top of the price range; and pizza-trade mozzarella, usually sold in two-kilo packs, is a category of its own with its own pricing. Local block mozzarella and processed cheddar are priced on milk. Everything imported is priced on the exchange rate.

Cream cheese sits apart again: fresh, unripened, sold in tubs, and split sharply between local and imported with a large gap between them. Mascarpone and parmesan are imported only and priced accordingly. None of these are things we make, and the rows for them here are reference figures so that a page about cheese prices in Pakistan is actually about cheese prices in Pakistan rather than only about ours.

What we make is one thing: aged farmhouse cheddar from our own herd's milk. We are not going to claim it is the best cheese in Pakistan, because that is not a claim anyone can substantiate and the honest comparison is narrower. Against an imported aged cheddar it is fresher, traceable and cheaper; against a local processed block it is a different product at several times the price. Which of those matters depends entirely on what you are doing with it.

Block, slice, shredded: the same cheese at three prices

Shredded cheese is block cheese that someone else has grated, dusted with anti-caking starch and frozen, and it is priced above the block it came from for exactly that convenience. If you are buying for a household rather than a kitchen, a block and four minutes with a grater is meaningfully cheaper and the cheese melts better without the starch.

Slices carry the largest markup per kilo of any format, because you are buying individually wrapped portions with the packaging weight counted in. Again, this is not a swindle — it is what individually wrapped means. It is just worth seeing clearly before comparing a slice packet's price against a block's.

What we make, and what we do not

We make one cheese: an aged farmhouse cheddar, from the milk of our own herd, matured in our dairy and cut to order. That is the only row in the table above with our price on it.

We do not make mozzarella, parmesan, processed slices or spread, and the rows for those are in the table as reference figures only — so that someone researching cheese prices gets the whole picture on one page rather than four. If you want mozzarella for a pizza, buy the local block; it is the right product and we do not sell an alternative.

Common questions

How much does cheese cost per kg in Pakistan?: It depends entirely on which of four markets you mean — imported block, local block, processed slices, or frozen shredded — and they do not overlap much. The table above gives the observed range for each with the date it was last checked, rather than one national figure, because a single number for 'cheese' would be meaningless.
Why is cheddar more expensive than mozzarella here?: Two reasons. Cheddar is aged, so it carries months of storage and weight loss before it can be sold, while mozzarella is sold fresh or frozen within days. And most cheddar sold in Pakistan is imported, so it also carries the exchange rate and duty, while most mozzarella is made locally.
Is imported cheese better than local cheese?: For hard aged cheeses there is a real difference, because the ageing is the product. For mozzarella there is very little difference that survives being melted, and the import premium mostly buys a label.
Do you sell mozzarella or parmesan?: No. We make aged farmhouse cheddar and nothing else. The mozzarella and parmesan rows on this page are reference figures so the comparison is complete — they are not products you can order from us.
What is the best cheese in Pakistan?: Nobody can substantiate that as a single answer. The useful comparison is narrower: imported aged block for flavour, local block mozzarella for melting, processed slices for a sandwich and a shelf. We make aged farmhouse cheddar and would rather say what it is good for than claim it wins every argument.
How much does cream cheese cost in Pakistan?: The table above gives the current observed range. Cream cheese splits sharply between local tubs and imported ones, with a wide gap between them — it is fresh and unripened, so it is priced quite differently from block cheese.
Why is shredded cheese more expensive than a block?: Because you are paying for the grating, the anti-caking starch and the freezing. For home cooking a block is cheaper per kilo and melts more cleanly, since there is no starch in it.