This chapter examines sophisticated methods in cheese manufacturing, with a specific emphasis on microencapsulation and membrane filtration technologies. The first section explores microencapsulation, providing a detailed explanation of its involvement in cheese production and the advantages of utilizing microencapsulated bacterial strains. The conversation advances to the topic of membrane filtration techniques, which include reverse osmosis, nano-filtration, ultrafiltration, and microfiltration. The text provides comprehensive explanations of various membrane designs and configurations, including tubular, hollow fibers, plate and frame, spiral-wound, and vibrating membrane systems. The utilization of these membrane technologies in the process of cheese-making is extensively analyzed. Ultrafiltration (UF) is used in various applications such as protein-standardized milk, medium or intermediate concentrated retentates, and liquid pre cheeses. Notably, it is employed in specific processes like the APV-Siro Curd Process and the production of structured Feta-like cheese. The chapter also discusses reverse osmosis, with a focus on on-farm concentration, as well as different uses of microfiltration, including the purification of raw milk from microbes, enrichment of casein, and selective separation of globular milk fat. Additionally, this article examines the application of nano-filtration in the process of cheese making, specifically highlighting its role in concentrating and removing minerals from whey and ultrafiltration (UF) whey permeate, as well as its ability to recover lactic acid. The chapter demonstrates the significant influence of these technologies on contemporary cheese making practices by providing detailed insights. This chapter also gives the insight on use of precision fermentation in the dairy industry especially in cheese making along with its advantages and the problem this technique face.