AbstractChitosan is the deacetylated form of chitin, a natural anti‐microbial compound, used in several commercial foods, agriculture, environment, cosmetics, and medicines. However, it has poor mechanical strength, water vapor penetrability, and high molecular weight which can be overcome by blending it with other polymers. The usage of chitosan in the edible coating of cheese is gaining more interest because cheese is a nutrient‐rich dairy food and vulnerable to microbial, chemical, biochemical, and physical spoilage. Various types of cheeses have been tested previously with chitosan coatings to prolong its shelf life. Several cheese coatings made by the combination of chitosan with alginate, starch, gelatin, and essential oils with their potential benefits are discussed here. This review provides knowledge about the health benefits of chitosan along with its antioxidant, antibacterial, and antiviral properties. It is concluded that a blend of chitosan with other biopolymers (polyamides, gelatin, poly (acrylic acid), and cellulose) may act as an innovative coating and packaging material with antibacterial properties, good water resistance, biodegradability, biocompatibility, and good thermal properties, as well as non‐toxicity. However, further research is still required to expand the applications of chitosan in food coatings and packaging areas.